Description
Delightful Crab Stuffed Portobello Mushrooms recipe can be baked and served as an appetizer or main dish.
Ingredients
Scale
- 4 large Portobello mushrooms, firm and free from blemishes
- 4 ounces reduced-fat cream cheese (Neufchatel), softened
- 8 ounces lump or jumbo crab meat, pasteurized
- 1 egg white, helps bind the filling
- 2 scallions, finely sliced, plus more for garnish
- 1/2 cup Panko breadcrumbs, plus 3 tablespoons, divided
- 1/2 cup grated Parmesan cheese, plus 1 tablespoon, divided
- 2 tablespoons finely chopped jarred and drained roasted red pepper or pimento
- 1 tablespoon melted salted butter, adds richness
- 1 1/21/2 teaspoons seafood seasoning blend such as Old Bay
- 1/41/2 teaspoon salt, optional
- Freshly ground pepper to taste
- 5 to 10 dashes of Tabasco hot sauce
- 1/81/2 teaspoon paprika
Instructions
- Prep the Mushrooms: Start by cleaning the portobello mushrooms gently with a damp cloth. Make sure to remove any dirt without soaking them in water, as that can make them soggy. They should feel firm and look shiny.
- Mix the Filling: In a bowl, blend the crab meat with softened cream cheese until smooth and creamy. This should feel velvety. Taste the mixture for seasoning; be cautious with salt, as you can always add more later.
- Stuff the Mushrooms: Spoon the crab mixture into each mushroom cap, ensuring they are nicely heaped. Avoid overstuffing, as it can burn during baking.
- Bake It Up: Slide the filled mushrooms into a preheated oven at 375 degrees F and bake until golden and the cheese is bubbly, approximately 30 minutes. A delightful aroma will fill your kitchen.
- Serve & Enjoy: Once removed from the oven, allow the mushrooms to sit for a few minutes. They will look inviting and are easier to serve after a short rest. Handle gently, as they can be delicate.
Notes
- Storage Tips: Refrigerate uneaten mushrooms in an airtight container at refrigerated temperatures for up to 2 days. Reheat in the microwave for about 90 seconds each. The filling can be mixed and frozen for up to 1 month but do not freeze stuffed mushrooms.
- Expert Tips: Use pasteurized crab meat for safety. Make sure your cream cheese is softened for easy mixing; let it sit at room temperature for about 30 minutes if needed. If the filling is too watery after baking, ensure the crab meat is well-drained and avoid excess moisture in the cream cheese.
- Reheating Instructions: Method: Microwave; Temperature: Medium; Timing: Heat for about 90 seconds each until thoroughly warmed.
- Serving Suggestions: Pair with Chopped Winter Salad or Roasted Asparagus. Complement with Steamed Cauliflower for a low-carb side.
- Recipe Variations: Substitute lump crab with shrimp or scallops for a different seafood flavor. For added spice, mix in chopped jalapeños. Use different cheese varieties like cheddar or feta for a unique twist.
- Ingredient Notes: Look for firm, blemish-free portobello mushrooms. If Panko breadcrumbs are unavailable, regular breadcrumbs can be used, though they will not provide the same crispiness.
Nutrition
- Serving Size: 1 mushroom
- Calories: 236
- Sugar: 3g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 90mg