Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup cooked crab meat (lump or backfin preferred)
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (Panko works great)
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat oven to 375°F (190°C) and prepare mushrooms by rinsing, drying, and removing stems and gills.
- In a bowl, mix crab meat, cream cheese, Parmesan, breadcrumbs, Dijon mustard, parsley, lemon juice, garlic, salt, and pepper.
- Stuff each mushroom cap generously with the crab mixture.
- Drizzle olive oil over stuffed mushrooms; optionally sprinkle with more Parmesan.
- Bake for 20-25 minutes until mushrooms are tender and stuffing is golden brown.
- Cool briefly, then serve warm garnished with parsley.
Notes
- For a spicier kick, consider adding some red pepper flakes to the stuffing.
- These can be made ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
Keywords: crab, stuffed mushrooms, appetizer, portobello, seafood