Crab-Stuffed Portobello Mushrooms
Portobello caps filled with a crab, panko and cheese stuffing, baked and topped with melted cheese.
Ingredients
| 4 | portobello mushroom caps | |
| 8 oz | 225 g | pasteurized crab meat (lump or backfin) |
| 0.5 cup | 120 ml | panko crumbs |
| 2 tablespoons | 30 ml | sweet onion, minced |
| 1 to 2 | cloves garlic, minced (about 1 teaspoon) | |
| 2 teaspoons | 10 ml | fresh thyme leaves (or 1/2 teaspoon dried) |
| — | Juice of 1/2 lemon (about 1-1/2 tablespoons) | |
| 0.66 cup | 160 ml | mild shredded cheese, divided |
| 1 | egg, lightly beaten | |
| — | Salt and freshly ground black pepper | |
| — | Lemon wedges (for serving) |
Instructions
- Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
- Remove the stems from the portobello caps, dice them and add to a mixing bowl.
- Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
- Season each mushroom cap with salt and pepper and set aside.
- Add the crab, panko, onions, garlic, thyme and lemon juice to the chopped mushroom stems.
- Reserve 2 tablespoons of the shredded cheese and add the remainder to the crab mixture.
- Combine gently and season to taste with salt and pepper before stirring in the beaten egg.
- Divide the stuffing between the mushrooms and compress gently to form a slight mound.
- Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.
- Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.
- Serve with lemon wedges and a dash of hot sauce if desired.
Notes — Cheese Recommendations: We recommend Muenster or Monterey Jack cheese for best results. Both melt easily and have a mild flavor that complements the crab without overpowering its delicate flavor.