Description

Crab Stuffed Portobello Mushrooms are a delicious and elegant appetizer or light entrée, featuring large mushroom caps filled with a flavorful crab mixture, breadcrumbs, fresh herbs, and cheese. Baked until golden and bubbly, these stuffed mushrooms are a seafood lover’s dream and perfect for any occasion, from family dinners to special gatherings.

Ingredients

4 large portobello mushroom caps

1 cup lump crabmeat

½ cup panko breadcrumbs

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon fresh thyme, chopped

1 tablespoon lemon juice

1 cup shredded Muenster or Monterey Jack cheese

1 egg, beaten

Olive oil for brushing

Salt and pepper to taste

Lemon wedges (for serving)

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Instructions

Preheat the oven to 375°F (190°C). Coat a shallow baking dish with nonstick spray.
Clean the mushroom caps by removing the stems and gills. Season with salt and pepper, then bake for 8 minutes to release moisture.
In a bowl, combine the crabmeat, panko breadcrumbs, chopped onion, garlic, thyme, lemon juice, most of the cheese, and the beaten egg. Season with salt and pepper and mix well.
Stuff the mushroom caps with the crab mixture, mounding it generously.
Bake the stuffed mushrooms for 15-20 minutes, until the stuffing is firm and golden.
Top with the remaining cheese and bake for an additional 5 minutes, until the cheese is melted and bubbly.
Serve with lemon wedges and a dash of hot sauce for extra flavor.

Notes

Vegan: Substitute crabmeat with plant-based options like jackfruit or mushrooms for a vegetarian version.

Add Spice: Add a pinch of red pepper flakes or hot sauce to the stuffing for a spicy kick.

Use Different Cheese: Swap Muenster for Gruyère or Parmesan for a different cheesy flavor.

Make Ahead: Assemble the stuffed mushrooms and refrigerate them for up to 2 hours before baking.