Crab Portabella Mushrooms
Indulge in the rich, savory flavors of these Crab Portabella Mushrooms, a perfect fusion of tender mushroom caps and creamy crab filling. This gourmet-inspired recipe combines the earthiness of roasted portabella mushrooms with a decadent mixture of fresh crab meat, cream cheese, Parmesan, and aromatic herbs like parsley and green onions. Topped with a golden layer of melted mozzarella and crunchy panko breadcrumbs, these stuffed mushrooms are baked to perfection in just 20 minutes. Ideal as a show-stopping appetizer or a light yet satisfying main course, this dish is easy to prepare and brimming with elegance. Whether you're hosting a dinner party or treating yourself, these Crab Portabella Mushrooms promise to impress with their hearty texture and gourmet appeal.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 1 cup Crab meat
- 4 ounces Cream cheese, softened
- 2 tablespoons Mayonnaise
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Mozzarella cheese, shredded
- 2 cloves Garlic, minced
- 2 stalks Green onions, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Panko breadcrumbs (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Carefully clean the portabella mushroom caps with a damp paper towel and remove the stems. Gently scrape out the gills with a spoon if desired (optional for a smoother texture).
Brush the mushroom caps with 1 tablespoon of olive oil on both sides and place them on the prepared baking sheet, cap side down.
In a medium-sized mixing bowl, combine the crab meat, softened cream cheese, mayonnaise, Parmesan cheese, garlic, green onions, parsley, lemon juice, salt, and black pepper. Stir until the mixture is well combined.
Evenly divide the crab mixture among the mushroom caps, pressing it down slightly to ensure it's compact and stable.
In a small bowl, mix the mozzarella cheese with the optional panko breadcrumbs for a crunchy topping. Sprinkle this mixture evenly over the filled mushroom caps.
Drizzle the remaining 1 tablespoon of olive oil over the tops of the mushrooms to enhance browning.
Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the topping is golden and bubbly.
Remove from the oven and allow to cool slightly for 5 minutes. Garnish with additional fresh parsley if desired.
Serve warm as a sophisticated appetizer or pair with a side salad for a complete meal.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 3587 mg | 156% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 16.5 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1171 mg | 90% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2546 mg | 54% | |
*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.
