Ingredients
Scale
Here’s everything you’ll need to whip up these delicious mushrooms. Feel free to substitute where necessary—cooking is about making it work for you!
- 4 large Portobello mushroom caps
- 1 tablespoon olive oil
- 1 cup lump crab meat, picked over for shells
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1/4 cup breadcrumbs (optional for a crunchy top)
Instructions
This recipe is straightforward and perfect for a busy weeknight or a cozy family dinner. Here’s how you do it:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean the Portobello mushroom caps with a damp paper towel and remove the stems. Brush both sides with olive oil and place them gill-side up on the baking sheet.
- In a mixing bowl, combine the crab meat, cream cheese, mayonnaise, Parmesan cheese, Worcestershire sauce, lemon juice, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Spoon the crab mixture evenly into each mushroom cap, pressing gently to fill them.
- If you like a crispy top, sprinkle breadcrumbs over the stuffed mushrooms.
- Bake in the preheated oven for 20-25 minutes, or until the filling is hot and the mushrooms are tender.
- Garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crab Stuffed Portobello Mushrooms, recipe, cooking, food
