Crab Stuffed Portobello Mushrooms
A simple crab cake-style mixture flavored with lemon, fresh thyme and garlic makes a nice stuffing for baked portobello mushrooms. Finished with a topping of melted cheese the dish can be served either as a first course or as a light main course with a salad on the side.
- 6 portobello mushroom caps
- 8 oz lump crab meat
- 1 egg, lightly beaten
- 1/2 cup panko crumbs
- 2 tablespoons sweet onion, finely chopped
- 2 cloves garlic, very finely chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Juice of 1/2 lemon (about 1-1/2 tablespoons)
- Salt and freshly ground black pepper
- 1/2 cup Muenster cheese, coarsely grated (see notes)
- Preheat the oven to 375°F.
- Remove the stems from the portobello caps, finely chop them and place in a mixing bowl. Remove the mushroom gills, then brush the caps clean and arrange them in a single layer in a shallow baking pan that's been coated with nonstick spray. Season each mushroom cap with salt and pepper and set aside.
- Add the crab, egg, panko, onions, garlic, thyme, lemon juice, salt and pepper to the chopped portobello stems. Gently combine all the ingredients and divide the stuffing between the mushroom caps. Gently compress the stuffing to form a slight mound in each mushroom.
- Bake until the crab mixture is set and light golden brown, 9 to 11 minutes.
- Remove from the oven, top each mushroom with grated cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly. Serve with lemon wedges and hot sauce if desired.
Feel free to add a little extra cheese if desired, but keep in mind that it's not meant to be a predominant flavor in this dish. We recommend Muenster, Gruyère or Havarti for best results. All of these cheeses melt easily and have a mild flavor that complements the crab well.