Description
These Crab Stuffed Portobello Mushrooms are a delicious appetizer, featuring baby portobello caps filled with lump crab meat, cream cheese, Cajun seasoning, and Parmesan, topped with crunchy panko breadcrumbs.
Ingredients
- 1 pound baby portobello mushrooms
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1/4 red bell pepper, finely chopped
- Mushroom stems, finely chopped
- 1 clove garlic, minced
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Cajun seasoning
- 1/4 cup panko breadcrumbs, plus more for topping
- 8 ounces lump crab meat, picked over for shells
- Salt and freshly ground black pepper to taste
- Olive oil spray
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the baby portobello mushrooms gently with a damp paper towel. Twist or cut off the stems and finely chop them. Scoop out the dark gills from the mushroom caps using a spoon.
- Lightly sprinkle the underside of the mushroom caps with kosher salt and place them gill-side down on a layer of paper towels for about 30 minutes to draw out moisture. Pat them dry with paper towels.
- In a skillet, melt the butter over medium heat. Add the chopped shallot, red bell pepper, and chopped mushroom stems. Sauté until the moisture has evaporated. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
- In a medium bowl, combine the softened cream cheese, grated Parmesan cheese, Worcestershire sauce, chopped parsley, Cajun seasoning, and 1/4 cup of panko breadcrumbs. Stir in the cooled sautéed vegetable mixture.
- Taste the filling and adjust seasonings as needed.
- Gently fold in the lump crab meat, being careful not to break up the lumps too much.
- Spoon the crab mixture into the prepared mushroom caps, pressing gently to form a rounded mound.
- Lightly spray the tops of the stuffed mushrooms with olive oil spray.
- Press the tops of the stuffed mushrooms into additional panko breadcrumbs for a crunchy topping.
- Place the stuffed mushrooms on a wire rack set inside a baking sheet.
- Bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown and crisp.
Notes
- For best results, use fresh lump crab meat. Imitation crab meat is not recommended.
- Adjust Cajun seasoning to your spice preference. Store-bought brands can be saltier.
- If you don’t have baby portobellos, larger portobellos can be used, but they may require a longer baking time.
- To avoid watery mushrooms, ensure you scoop out the gills and salt/drain the caps before stuffing.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
Keywords: Crab Stuffed Portobello Mushrooms, crab stuffed mushrooms recipe, portobello mushrooms with crab filling, baked crab stuffed portobellos, best crab stuffed mushrooms, easy crab stuffed portobello recipe, how to make crab stuffed portobellos, what are crab stuffed mushrooms, crab and mushroom appetizer, seafood stuffed mushrooms, portobello mushroom appetizers with crab, crabmeat stuffed mushrooms, stuffed portobello mushrooms with crab, creamy crab stuffed portobellos, low carb crab stuffed mushrooms, gluten free crab stuffed portobellos, crab mushroom caps recipe, savory stuffed portobello mushrooms, crab meat mushroom stuffing, appetizer idea crab portobello