Description
Delicious crab-stuffed portobello mushrooms that combine rich flavors and elegant presentation for any gathering or family dinner.
Ingredients
- 4 portobello mushroom caps
- 8 ounces lump crabmeat, fully cooked and pasteurized
- 1 cup panko crumbs
- 1 chopped sweet onion
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme
- 2 tablespoons lemon juice
- 1 cup shredded Muenster or Monterey Jack cheese, divided
- 1 lightly beaten egg
- 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.
- In a mixing bowl, combine the lump crabmeat, panko crumbs, chopped sweet onion, minced garlic, fresh thyme, lemon juice, and 1/2 cup of cheese.
- 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
For added crunch, you can sprinkle extra panko on top before the final bake. Experiment with different herbs and cheeses for variations.