Crab Cake Stuffed Portobellos
Elevate your appetizer game with these luxurious Crab Cake Stuffed Portobellos—a fusion of tender Portobello mushroom caps and rich, flavorful crab cake filling. Each mushroom is generously stuffed with a luscious mixture of lump crab meat, breadcrumbs, Dijon mustard, and fresh parsley, delicately seasoned with garlic, lemon zest, and a hint of paprika. A sprinkle of Parmesan cheese creates a golden, crispy topping that's baked to perfection. Ready in under an hour, this recipe is perfect for dinner parties, date nights, or even a decadent main course when paired with a refreshing side salad. Simple to prepare and bursting with restaurant-quality flavor, these stuffed mushrooms are guaranteed to impress!
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 1 cup Lump crab meat
- 0.5 cup Breadcrumbs
- 0.25 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 large Egg
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon zest
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Clean the Portobello mushroom caps by gently wiping them with a damp paper towel. Remove the stems and, using a spoon, carefully scrape out the gills to make room for the stuffing.
Brush the mushroom caps with 1 tablespoon of olive oil on both sides and sprinkle with a pinch of salt and pepper. Place them on the prepared baking sheet, gill-side up, and set aside.
In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, minced garlic, chopped parsley, lemon zest, paprika, salt, and pepper. Gently fold the mixture until evenly combined, being careful not to break apart the crab meat too much.
Spoon the crab mixture evenly into each mushroom cap, mounding it slightly in the center.
Sprinkle the tops of the stuffed mushrooms with grated Parmesan cheese.
Drizzle the remaining 1 tablespoon of olive oil over the stuffed mushroom caps.
Bake the mushrooms in the preheated oven for 20-25 minutes, or until the tops are golden brown and the filling is cooked through.
Remove the mushrooms from the oven and allow them to cool for 5 minutes before serving.
Serve warm as an appetizer, or pair with a side salad for a complete meal.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3727 mg | 162% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 15.1 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 488 mg | 38% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3146 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
