Crab-Stuffed Portobello Mushrooms
These quick and easy crab-stuffed portobello mushrooms can serve as a tasty starter for a casual dinner party, or a light main course for two.
portobello mushroom caps
pasteurized crab meat
lump or backfin
1 to 2
minced (about 1 teaspoon)
fresh thyme leaves
or 1/2 teaspoon dried
Juice of 1/2 lemon
about 1-1/2 tablespoons
mild shredded cheese
divided (see recommendations below)
Salt and freshly ground black pepper
Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
Remove the stems from the portobello caps, dice them and add to a mixing bowl.
Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
Season each mushroom cap with salt and pepper and set aside.
Add the crab, panko, onions, garlic, thyme and lemon juice to the chopped mushroom stems.
Reserve 2 tablespoons of the shredded cheese and 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 compress gently to form a slight mound.
Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.
Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.
Serve with lemon wedges and a dash of hot sauce if desired.
Tips for Making This Recipe
We recommend Muenster or Monterey Jack cheese for best results. Both melt easily and have a mild flavor that complements the crab without overpowering its delicate flavor.