Crab-Stuffed Portobello Mushrooms
Perfect for a light meal or elegant seafood appetizer, these easy crab stuffed portobello mushrooms are baked and filled with tender lump crabmeat, crunchy panko, fresh thyme, and gooey cheese, then finished with a squeeze of lemon for fresh, vibrant flavor.
Servings: 4 servings
Ingredients
- 4 portobello mushroom caps 3-1/2 to 4" diameter
- 8 oz lump crabmeat fully-cooked, pasteurized
- 1/2 cup panko crumbs
- 2 tablespoons chopped sweet onion
- 1 or 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- 1-1/2 tablespoons freshly squeezed lemon juice from 1/2 lemon
- 2/3 cup shredded Muenster or Monterey Jack cheese divided
- 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 crab 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.
Stuff, 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
Storage and Reheating Tips
TO STORE: Crab-stuffed portobellos can be kept for up to two days in the refrigerator. Be sure they have cooled completely before storing them in an airtight container. TO FREEZE: You can also freeze crab-stuffed mushrooms for up to a month. Allow them to cool completely, wrap them individually in aluminum foil, then place them in a zip-top freezer bag. Defrost in the refrigerator overnight. Note: Freezing may cause changes in texture to the mushrooms. Blot away any moisture they've given off during defrosting before heating. TO REHEAT: Reheat crab stuffed portobellos uncovered, for 10 to 15 minutes in a preheated 375°F oven.Nutrition
Calories: 182 | Total Fat: 7g | Cholesterol: 82mg | Sodium: 811mg | Carbohydrates: 10g | Fiber: 2g | Sugar: 3g | Protein: 19g