Crab-Stuffed Portobello Mushrooms
Ready in just a few simple steps, our crab-stuffed portobello mushrooms are generously stuffed with a light and flavorful blend of lump crabmeat, panko breadcrumbs, lemon, fresh thyme, and cheese.
Servings: 4 servings
Ingredients
- 4 portobello mushroom caps 3-1/2 to 4" diameter
- 8 oz lump crabmeat see notes
- 1/2 cup panko crumbs
- 2 tablespoons minced sweet onion
- 1 to 2 cloves garlic minced (about 1 teaspoon)
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried (see notes)
- 1-1/2 tablespoons lemon juice freshly squeezed from 1/2 lemon
- 2/3 cup mild shredded cheese divided (see notes for recommendations)
- 1 egg lightly beaten
- Salt and freshly ground black pepper
- Lemon wedges for serving
Instructions
Pre-bake the portobello mushroom caps:
- Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
- Remove the stems from the portobello caps and reserve. Using a spoon, gently scrape the gills from the mushrooms, then brush the caps clean with paper towels.
- Place the mushrooms (top side down) on the prepared baking sheet and season lightly with salt and pepper. Bake for 8 minutes, then blot away any liquid that has pooled inside and around the mushroom caps with paper towels. Set aside.
Prepare the stuffing:
- While the portobellos pre-bake, dice the mushroom stems and place them in a mixing bowl. Add the crabmeat, panko, onion, garlic, thyme, and lemon juice.
- Reserve 2 tablespoons of the shredded cheese for topping, then add the remainder to the crab mixture. Combine gently and season to taste with salt and pepper before stirring in the beaten egg.
- Divide the stuffing between the mushrooms and gently compress it to form a slight mound in each mushroom cap.
Bake and serve:
- Bake the crab-stuffed mushrooms for 10 to 12 minutes, until the crab mixture is firm and golden brown.
- Remove from the oven, top each mushroom with a portion of the remaining cheese, and bake for an additional 2 to 4 minutes, until the cheese is melted and bubbly.
- Serve with lemon wedges and a dash of hot sauce if desired.
Notes
About the crabmeat: We recommend lump crabmeat for this recipe. It generally consists of a mixture of small pieces from the crab's body and has a delicate texture that makes it the perfect choice for a dish like this one. It's also our choice for making crab cakes.
About the thyme: We love the flavor of fresh thyme in this dish and generally use a little more than the 1 teaspoon the recipe calls for. If you are a thyme fan too, we recommend you start with the 1 teaspoon, taste test before you add the egg, and add more to taste. If you're using dried thyme, please bear in mind that dried herbs are more intense than fresh. A rounded 1/4 teaspoon should be plenty.
About the shredded cheese: We recommend using Muenster or Monterey Jack cheese for the best results. Both melt easily and have a mild flavor that complements the crab without overpowering its delicate flavor.
Nutrition
Calories: 182 | Total Fat: 7g | Cholesterol: 82mg | Sodium: 811mg | Carbohydrates: 10g | Fiber: 2g | Sugar: 3g | Protein: 19g