Crab Stuffed Portabellas
Elevate your appetizer or main course game with these decadent Crab Stuffed Portabellas. Juicy, earthy portabella mushroom caps are generously filled with a creamy, flavorful blend of lump crab meat, cream cheese, Parmesan, zesty lemon juice, and aromatic herbs. Topped with a crispy panko-Parmesan crust and dusted with paprika for a golden finish, these oven-baked delights are the perfect balance of indulgence and elegance. Ready in under an hour, this impressive dish is ideal for entertaining or treating yourself to a gourmet dinner at home. Serve them with a fresh salad or alongside your favorite seafood-inspired sides for a restaurant-quality meal that'll leave everyone asking for seconds. Perfect for seafood lovers, low-carb diners, and anyone who loves a sophisticated yet simple baked mushroom recipe.
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Recipe Information
Ingredients
- 4 large caps portabella mushrooms
- 8 ounces lump crab meat
- 4 ounces cream cheese
- 1 cup grated Parmesan cheese
- 2 stalks green onions
- 2 cloves minced garlic
- 1 cup panko bread crumbs
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons salt
- 0.5 teaspoons paprika
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushrooms by gently wiping them with a damp paper towel. Remove the stems and use a spoon to scrape out the gills for extra room to stuff.
Brush the mushroom caps with 1 tablespoon of olive oil and place them on a baking sheet, cap side down.
In a mixing bowl, combine the crab meat, cream cheese, 1/2 cup of grated Parmesan, finely chopped green onions, minced garlic, lemon juice, chopped parsley, black pepper, and salt. Mix until well incorporated.
Scoop the crab mixture evenly into the mushroom caps, gently pressing it down to create a mounded top.
In a small bowl, mix the panko bread crumbs with the remaining 1/2 cup of Parmesan and 1 tablespoon of olive oil. Sprinkle this mixture evenly over the stuffed mushrooms.
Dust the tops with paprika for added color and flavor.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the tops are golden and the filling is hot and bubbly.
Remove from the oven and let cool for a few minutes before serving.
Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 4745 mg | 206% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 15.3 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1430 mg | 110% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3043 mg | 65% | |
*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.
