Crab Stuffed Portabellas
Elevate your appetizer or main course game with these decadent Crab Stuffed Portabellas. Juicy, earthy portabella mushroom caps are generously filled with a creamy, flavorful blend of lump crab meat, cream cheese, Parmesan, zesty lemon juice, and aromatic herbs. Topped with a crispy panko-Parmesan crust and dusted with paprika for a golden finish, these oven-baked delights are the perfect balance of indulgence and elegance. Ready in under an hour, this impressive dish is ideal for entertaining or treating yourself to a gourmet dinner at home. Serve them with a fresh salad or alongside your favorite seafood-inspired sides for a restaurant-quality meal that'll leave everyone asking for seconds. Perfect for seafood lovers, low-carb diners, and anyone who loves a sophisticated yet simple baked mushroom recipe.
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Ingredients
- 4 large caps portabella mushrooms
- 8 ounces lump crab meat
- 4 ounces cream cheese
- 1 cup grated Parmesan cheese
- 2 stalks green onions
- 2 cloves minced garlic
- 1 cup panko bread crumbs
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons salt
- 0.5 teaspoons paprika
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Clean the portabella mushrooms by gently wiping them with a damp paper towel. Remove the stems and use a spoon to scrape out the gills for extra room to stuff.
Step 3
Brush the mushroom caps with 1 tablespoon of olive oil and place them on a baking sheet, cap side down.
Step 4
In a mixing bowl, combine the crab meat, cream cheese, 1/2 cup of grated Parmesan, finely chopped green onions, minced garlic, lemon juice, chopped parsley, black pepper, and salt. Mix until well incorporated.
Step 5
Scoop the crab mixture evenly into the mushroom caps, gently pressing it down to create a mounded top.
Step 6
In a small bowl, mix the panko bread crumbs with the remaining 1/2 cup of Parmesan and 1 tablespoon of olive oil. Sprinkle this mixture evenly over the stuffed mushrooms.
Step 7
Dust the tops with paprika for added color and flavor.
Step 8
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the tops are golden and the filling is hot and bubbly.
Step 9
Remove from the oven and let cool for a few minutes before serving.
Step 10
Garnish with additional chopped parsley if desired.
Nutrition Facts
| Serving size | (1108.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1736.0 |
| Total Fat 101.4g | 0% |
| Saturated Fat 45.3g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 314.6mg | 0% |
| Sodium 4744.6mg | 0% |
| Total Carbohydrate 110.3g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 15.3g | |
| Protein 106.1g | 0% |
| Vitamin D 33.9IU | 0% |
| Calcium 1429.7mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 3043.4mg | 0% |
Source of Calories