Crab Stuffed Portobello Mushrooms
These stuffed mushrooms are quick and easy to put together and make a decadent dinner entree. You can use 6 portobello mushrooms for meal-sized portions or 12-18 regular brown mushrooms for a unique party appetizer your guests will devour.
PREP TIME: 20 minutes
COOK TIME: 15 minutes
6 portobello mushroom caps, brushed clean and stems reserved
8 ounces lump crab meat
1 egg, lightly beaten
1/2 cup panko crumbs
2 teaspoons olive oil
1/2 small sweet onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves or 1 teaspoon dried
Juice of 1/2 lemon
1/2 cup Muenster cheese, coarsely grated
Salt and freshly ground black pepper, to taste
Preheat your oven to 375 F.
Remove the stems from the portobello caps, finely chop them and place in a mixing bowl. Remove the mushroom gills and arrange them in a single layer in a shallow baking dish coated with nonstick cooking spray. Season each mushroom cap with salt and pepper and set aside.
Heat a small skillet to medium. Add oil and onions; cook until onions become translucent, about 4-5 minutes. Add garlic and cook for one minute more. Remove from heat.
Add the crab, egg, panko, onions, garlic, thyme, lemon juice, salt and pepper to the chopped portobello stems. Gently combine all the ingredients and divide the stuffing between the mushroom caps. Gently compress the stuffing to form a slight mound in each mushroom.
Bake until the crab mixture is set and light golden brown, 9 to 11 minutes.
Remove from the oven, top each mushroom with grated cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly. Serve warm.