Crab Stuffed Portabella Mushrooms
Indulge in the perfect blend of elegance and flavor with these Crab Stuffed Portabella Mushrooms, a show-stopping appetizer or light main course that's ready in under an hour. Juicy portabella mushroom caps are generously stuffed with a creamy mixture of fresh crab meat, cream cheese, Parmesan, and aromatic green onions, spiced just right with garlic, lemon zest, and paprika. Topped with buttery breadcrumbs for a golden, satisfying crunch, these stuffed mushrooms are baked to perfection for a tender, flavorful bite. Whether you're hosting a dinner party or treating yourself to a gourmet meal, this recipe is a crowd-pleaser that's as beautiful as it is delicious. Serve them warm, garnished with fresh parsley, and watch your guests swoon over every savory bite!
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Recipe Information
Ingredients
- 4 pieces large portabella mushrooms
- 8 ounces fresh crab meat
- 4 ounces cream cheese, softened
- 0.5 cup grated Parmesan cheese
- 2 stalks green onions, finely chopped
- 2 cloves garlic, minced
- 0.5 cup breadcrumbs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon lemon zest
- 0.25 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean the portabella mushrooms by gently removing the stems and scraping out the gills with a spoon. Wipe the caps with a damp paper towel to remove any dirt.
Lightly brush the mushroom caps with olive oil on both sides and place them on the prepared baking sheet, cap side down.
In a medium mixing bowl, combine the crab meat, softened cream cheese, Parmesan cheese, green onions, garlic, lemon zest, paprika, salt, and pepper. Mix until well combined.
Fill each mushroom cap generously with the crab mixture, pressing it down gently to mound the stuffing securely.
In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms.
Bake in the preheated oven for 20–25 minutes, or until the mushroom caps are tender and the tops are golden brown.
Remove the stuffed mushrooms from the oven and let them cool for 5 minutes.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 5543 mg | 241% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 16.8 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 902 mg | 69% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2473 mg | 53% | |
*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.
