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Crab Stuffed Portobello Mushrooms Recipe

  • Author: Antonio
  • Prep Time: PT15M
  • Cook Time: PT25M
  • Total Time: PT40M
  • Yield: 4 servings 1x
  • Category: Appetizer, Main Course
  • Method: Baking
  • Cuisine: American, Seafood
  • Diet: Low Calorie

Description

These Crab Stuffed Portobello Mushrooms are a rich and flavorful appetizer or light entrée, perfect for seafood lovers. Juicy portobello mushrooms are filled with a creamy, cheesy crab mixture, then baked to perfection. With a hint of Old Bay seasoning and a crispy golden topping, this dish is both elegant and easy to prepare.

Ingredients

Scale
  • 4 large portobello mushrooms, stems removed and gills scraped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces of lump crab meat
  • 1/4 cup mayonnaise
  • 1/4 cup cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped (plus extra for garnish)
  • 1 large egg, beaten
  • 2 tablespoons melted butter

Instructions

  1. Prep the mushrooms: Preheat the oven to 375°F (190°C). Place the portobello mushrooms on a baking sheet, brush them with olive oil, and season with salt and black pepper. Bake for 10 minutes to soften. Remove from the oven and set aside.
  2. Prepare the filling: In a large bowl, mix together the crab meat, mayonnaise, cream cheese, Parmesan cheese, mozzarella, panko breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, lemon juice, parsley, and the beaten egg until well combined.
  3. Stuff the mushrooms: Evenly divide the crab mixture among the mushrooms, gently pressing it in.
  4. Add the topping: Drizzle the melted butter over the stuffed mushrooms and sprinkle extra panko breadcrumbs on top for a crispy finish.
  5. Bake: Return the mushrooms to the oven and bake for 15-18 minutes, or until the tops are golden brown and the filling is set.
  6. Serve: Garnish with fresh parsley and serve warm with lemon wedges on the side.

Notes

  • Variations: Add chopped cooked shrimp for extra seafood flavor.
  • Make it spicy: Sprinkle in some crushed red pepper flakes or add a dash of hot sauce.
  • Low-carb option: Replace panko breadcrumbs with crushed pork rinds or almond flour.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for best results.

Nutrition

  • Serving Size: 1 mushroom cap
  • Calories: 280
  • Sugar: 2g
  • Sodium: 550mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 85mg

Keywords: Crab stuffed mushrooms, seafood appetizer, baked portobello mushrooms, stuffed mushrooms recipe, low-carb seafood dish, holiday appetizer, keto-friendly stuffed mushrooms

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Find it online: https://facilerecipe.com/crab-stuffed-portobello-mushrooms-elevate-your-meal/