Crabmeat Stuffed Portabella Mushroom Caps
Elevate your appetizer or light dinner game with these irresistibly savory Crabmeat Stuffed Portabella Mushroom Caps. Bursting with the delicate sweetness of lump crabmeat, a creamy blend of cream cheese and mayonnaise, and a hint of zesty Old Bay seasoning, this dish delivers a perfect balance of flavors. The earthy Portabella mushroom caps serve as a hearty base, while a topping of buttery Panko breadcrumbs adds a satisfying crunch. Quick to prepare and ready in just 45 minutes, this crowd-pleasing recipe is perfect for entertaining or an indulgent weeknight treat. Serve these golden, bubbly stuffed mushrooms fresh from the oven, garnished with chopped parsley for a beautiful, restaurant-worthy presentation.
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Recipe Information
Ingredients
- 4 pieces Large Portabella mushroom caps
- 227 grams Lump crabmeat
- 113 grams Cream cheese, softened
- 60 grams Mayonnaise
- 30 grams Grated Parmesan cheese
- 2 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Old Bay seasoning
- 2 tablespoons Fresh parsley, finely chopped
- 60 grams Panko breadcrumbs
- 30 grams Unsalted butter, melted
- 15 milliliters Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Gently clean the Portabella mushroom caps with a damp cloth and remove the stems and gills using a spoon. Brush each cap with olive oil and season lightly with salt and pepper.
In a medium bowl, combine the lump crabmeat, softened cream cheese, mayonnaise, grated Parmesan cheese, green onions, minced garlic, Old Bay seasoning, and chopped parsley. Mix until evenly combined.
Divide the crab filling evenly among the mushroom caps, pressing the mixture gently into each cap to form a mound.
In a small bowl, mix the Panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture generously over the crab filling on each mushroom cap.
Place the stuffed mushroom caps on the prepared baking sheet and bake for 20-25 minutes, or until the breadcrumbs are golden brown and the filling is hot and bubbly.
Once baked, remove the mushroom caps from the oven and let them cool for 5 minutes before serving.
Garnish with additional parsley if desired and serve warm as an appetizer or light main course.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 6447 mg | 280% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 17.2 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 698 mg | 54% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2459 mg | 52% | |
*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.
