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Crab-Stuffed Portobello Mushrooms

Crab-Stuffed Portobello Mushrooms
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Indulge in the delightful flavors of Crab-Stuffed Portobello Mushrooms, a dish that’s sure to impress at any gathering or make for a satisfying weeknight meal. These beautifully baked mushrooms are filled with tender lump crabmeat, crunchy panko crumbs, and gooey cheese, creating an irresistible combination that will have everyone coming back for more. Enhanced with fresh thyme and a hint of lemon juice, this recipe is simple to prepare yet feels elegant enough for special occasions. Whether served as a light main course or a gourmet appetizer, these savory stuffed mushrooms are both visually stunning and deliciously satisfying.

Ingredients

Scale
  • 4 portobello mushroom caps (3–1/2 to 4" diameter)
  • 8 oz lump crabmeat
  • 1/2 cup panko crumbs
  • 2 tablespoons chopped sweet onion
  • 1 or 2 cloves garlic (minced)
  • 1 teaspoon fresh thyme leaves
  • 1–1/2 tablespoons freshly squeezed lemon juice
  • 2/3 cup shredded Muenster or Monterey Jack cheese (divided)
  • 1 egg (lightly beaten)
  • Salt and freshly ground black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Clean the portobello mushrooms with a damp paper towel and remove the stems. Hollow out each cap slightly by scraping out the gills.
  2. In a mixing bowl, combine crabmeat, panko crumbs, sweet onion, garlic, thyme, lemon juice, half of the shredded cheese, and the egg. Season with salt and pepper; mix gently.
  3. Generously fill each mushroom cap with the crab mixture and top with the remaining cheese.
  4. Place stuffed mushrooms on a parchment-lined baking sheet and bake for about 25 minutes until golden brown and bubbly.

Nutrition

Find it online: https://freshtablerecipes.com/crab-stuffed-portobello-mushrooms/