Description
Delicious crab-stuffed portobello mushrooms combining fresh crab meat with earthy mushrooms, garlic, and herbs for a satisfying seafood dish.
Ingredients
- 4 portobello mushroom caps (3-1/2 to 4 inches in 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, to taste
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 375°F.
- Clean the portobello mushroom caps and remove the stems and gills. Place them on a baking sheet, gill side up. Bake for 10-15 minutes to reduce excess moisture.
- Combine the lump crabmeat, panko crumbs, chopped sweet onion, minced garlic, fresh thyme, lemon juice, and 1/2 cup of cheese in a mixing bowl.
- Gently fold in the lightly beaten egg, and season the mixture with salt and freshly ground black pepper to taste.
- Remove the baked portobello caps from the oven, allowing them to cool slightly. Once cool enough to handle, carefully stuff each cap with the crab mixture, pressing gently to fill it.
- Sprinkle the remaining cheese on top of each stuffed mushroom.
- Return the stuffed portobello caps to the oven and bake for an additional 15-20 minutes, until bubbly and golden brown.
- Serve warm with lemon wedges for squeezing over the top.
Notes
Consider adding a pinch of Old Bay seasoning or cream cheese for extra richness. Store leftovers in an airtight container in the refrigerator for up to 3 days.
