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Crab-Stuffed Portobello Mushrooms

Tender portobello mushroom caps filled with a rich, lemony crab and cheese filling. An elegant appetizer or light dinner that comes together in under an hour.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 Portions
Course: Appetizer, Dinners, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4 large portobello mushroom caps stems removed and gills scraped
  • 1 tablespoon olive oil
  • 8 oz lump crab meat drained well
  • ½ cup panko breadcrumbs
  • 1 large egg
  • ¼ cup finely diced onion
  • 2 garlic cloves minced
  • 1 tablespoon fresh lemon juice
  • ¾ cup shredded cheese divided
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 400°F. Remove stems from portobello caps and scrape out the gills.
  2. Brush caps with olive oil, season with salt and pepper, and roast gill side down for 10 minutes. Flip and roast 5 more minutes.
  3. Combine crab meat, panko, egg, onion, garlic, lemon juice, half the cheese, thyme, salt, and pepper in a bowl. Mix gently.
  4. Drain any liquid from the mushroom caps, then divide the filling evenly among them.
  5. Top with remaining cheese.
  6. Bake for 18 to 20 minutes, until golden and bubbly. Broil for the last 1 to 2 minutes if extra browning is desired.
  7. Let rest 5 minutes before serving.

Notes

  • Pre-roasting the mushroom caps prevents a watery final dish.
  • Drain crab meat thoroughly, regardless of type used.
  • Don't overmix the filling; visible crab chunks are the goal.
  • Best enjoyed fresh, does not freeze well.