Crabmeat Stuffed Portobello Mushroom Caps Emeril
Dive into a symphony of rich flavors with Emeril’s Crabmeat Stuffed Portobello Mushroom Caps, a gourmet dish that transforms elegant ingredients into a show-stopping appetizer or main course. Generously filled with succulent lump crabmeat blended with breadcrumbs, Parmesan cheese, and a zesty mix of garlic, shallots, lemon juice, and Dijon mustard, every bite is a delightful balance of creamy, savory, and tangy. The juicy portobello caps act as the perfect vessel, roasted to tender perfection and topped with golden, bubbling Parmesan for added indulgence. Ready in under 45 minutes, this recipe is ideal for dinner parties or an elevated weeknight treat, showcasing both simplicity and sophistication in its preparation. Serve these stuffed mushroom caps warm for an irresistible burst of flavor and texture in every bite.
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Recipe Information
Ingredients
- 4 large Portobello mushroom caps
- 8 oz Lump crabmeat
- 1 cup Breadcrumbs
- 1 small, finely chopped Shallot
- 2 cloves, minced Garlic
- 2 tbsp, chopped Fresh parsley
- 1 tbsp Fresh lemon juice
- 0.25 cup Mayonnaise
- 1 tsp Dijon mustard
- 0.33 cup, grated Parmesan cheese
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Using a spoon, gently scrape out the gills from the underside of the mushroom caps and pat them dry with a paper towel.
Brush the mushroom caps with 2 tablespoons of olive oil on both sides, then lightly season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside on a baking sheet lined with parchment paper.
In a mixing bowl, combine the lump crabmeat, breadcrumbs, finely chopped shallot, minced garlic, fresh parsley, lemon juice, mayonnaise, Dijon mustard, 1/2 of the grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently to avoid breaking the crabmeat too much.
Stuff each mushroom cap generously with the crab mixture, creating a slightly mounded shape on top.
Sprinkle the remaining Parmesan cheese evenly over the stuffed mushrooms.
Drizzle the remaining tablespoon of olive oil over the tops of the mushrooms.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with additional parsley if desired and serve warm.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 19.2 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 403 mg | 31% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1670 mg | 36% | |
*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.
