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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a spoon, gently scrape out the gills from the underside of the mushroom caps and pat them dry with a paper towel.

Step 3

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.

Step 4

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.

Step 5

Stuff each mushroom cap generously with the crab mixture, creating a slightly mounded shape on top.

Step 6

Sprinkle the remaining Parmesan cheese evenly over the stuffed mushrooms.

Step 7

Drizzle the remaining tablespoon of olive oil over the tops of the mushrooms.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

Step 9

Remove from the oven and let rest for 5 minutes before serving.

Step 10

Garnish with additional parsley if desired and serve warm.

Nutrition Facts

Serving size	(805.0g)

Amount per serving	% Daily Value*
Calories	1496.4

Total Fat 103.0g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 88.2mg	0%
Sodium 4551.2mg	0%
Total Carbohydrate 123.6g	0%
Dietary Fiber 10.9g	0%
Total Sugars 19.2g
Protein 35.6g	0%

Vitamin D 28.0IU	0%
Calcium 403.1mg	0%
Iron 8.3mg	0%
Potassium 1669.5mg	0%

*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.

Source of Calories

Fat: 59.3%

Protein: 9.1%

Carbs: 31.6%