Crab Stuffed Portobello Mushrooms
Delicious and slightly dramatic crab stuffed portobello mushrooms, perfect for any gathering, with a creamy crab filling that is easy to prepare.
Ingredients
Mushroom Filling
- 4 large portobello mushrooms Cleaned and stems removed
- 1 cup cooked crab meat Lump if feeling fancy, canned is fine
- 1/2 cup cream cheese Softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs To soak up excess moisture
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice Adjust to taste
- 1 tablespoon fresh parsley Chopped
- Salt and pepper To taste
- Olive oil For drizzling
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- In a bowl, mix together the crab meat, cream cheese, Parmesan cheese, breadcrumbs, mayonnaise, lemon juice, parsley, salt, and pepper until well combined.
- Fill each mushroom cap with the crab mixture and place them on a baking sheet.
- Drizzle with olive oil.
Cooking
- Bake in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the filling is golden.
- Serve warm and enjoy!
Notes
You can prepare the filling ahead of time and assemble the mushrooms just before baking. If using canned crab, drain and press gently to reduce excess water. For a different vessel, consider using mini bell peppers or crostini.