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Crab-Stuffed Portobello Mushrooms
A gorgeous dish of crab-stuffed mushrooms, great as an appetizer or a main course. Make sure the crab meat is fresh, and follow the directions give to avoid soggy mushrooms.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 servings
- 2 portobello mushroom caps, wiped clean, stem removed
- Olive oil cooking spray
- 8 oz fresh lump crabmeat
- 1/4 cup chopped scallions
- 6 tablespoons sour cream
- 1/4 cup grated Parmesan
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/8 teaspoon paprika
Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
Spray the mushroom caps with olive oil cooking spray on both sides. Broil in the middle of the oven until just tender, about 5 minutes on each side.
Meanwhile, transfer the crab meat to a medium bowl, feeling through the meat to make sure no shell pieces remain.
Add the remaining ingredients except for the paprika and mix well, with a fork or a spatula, to combine.
If the broiled mushrooms have released water, drain them on paper towels, then stuff them with the crab mixture. Sprinkle with the paprika.
Broil 2-3 minutes, just until the filling is warm and golden. Serve immediately.
Serving: 1stuffed mushroom | Calories: 262.6kcal | Carbohydrates: 7.7g | Protein: 24.9g | Fat: 15.8g | Saturated Fat: 7.4g | Sodium: 859.5mg | Fiber: 1.8g | Sugar: 2g