Crab Stuffed Portabella Mushrooms
Indulge in the perfect blend of elegance and flavor with these Crab Stuffed Portabella Mushrooms, a show-stopping appetizer or light main course that's ready in under an hour. Juicy portabella mushroom caps are generously stuffed with a creamy mixture of fresh crab meat, cream cheese, Parmesan, and aromatic green onions, spiced just right with garlic, lemon zest, and paprika. Topped with buttery breadcrumbs for a golden, satisfying crunch, these stuffed mushrooms are baked to perfection for a tender, flavorful bite. Whether you're hosting a dinner party or treating yourself to a gourmet meal, this recipe is a crowd-pleaser that's as beautiful as it is delicious. Serve them warm, garnished with fresh parsley, and watch your guests swoon over every savory bite!
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Ingredients
- 4 pieces large portabella mushrooms
- 8 ounces fresh crab meat
- 4 ounces cream cheese, softened
- 0.5 cup grated Parmesan cheese
- 2 stalks green onions, finely chopped
- 2 cloves garlic, minced
- 0.5 cup breadcrumbs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon lemon zest
- 0.25 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
Clean the portabella mushrooms by gently removing the stems and scraping out the gills with a spoon. Wipe the caps with a damp paper towel to remove any dirt.
Step 3
Lightly brush the mushroom caps with olive oil on both sides and place them on the prepared baking sheet, cap side down.
Step 4
In a medium mixing bowl, combine the crab meat, softened cream cheese, Parmesan cheese, green onions, garlic, lemon zest, paprika, salt, and pepper. Mix until well combined.
Step 5
Fill each mushroom cap generously with the crab mixture, pressing it down gently to mound the stuffing securely.
Step 6
In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms.
Step 7
Bake in the preheated oven for 20–25 minutes, or until the mushroom caps are tender and the tops are golden brown.
Step 8
Remove the stuffed mushrooms from the oven and let them cool for 5 minutes.
Step 9
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
| Serving size | (1037.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1658.6 |
| Total Fat 122.0g | 0% |
| Saturated Fat 59.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 378.6mg | 0% |
| Sodium 5543.1mg | 0% |
| Total Carbohydrate 71.1g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 16.8g | |
| Protein 86.3g | 0% |
| Vitamin D 28.0IU | 0% |
| Calcium 902.4mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 2473.4mg | 0% |
Source of Calories