Creamy Crab-Stuffed Portobello Mushrooms
Indulge in the perfect combination of savory and luxurious with these Creamy Crab-Stuffed Portobello Mushrooms. This dish features tender portobello mushrooms filled with a creamy, flavorful crab mixture, creating a delightful appetizer or main course. The rich crab stuffing, combined with the earthy mushroom, makes every bite an unforgettable treat. Whether you’re serving it at a dinner party or enjoying it as a special meal, these stuffed mushrooms are sure to impress.
Look forward to a dish that’s rich, flavorful, and comforting. The tender portobello mushrooms provide the perfect base for the creamy crab filling, which is made even more decadent by the addition of cheese and spices. The dish has a beautiful balance of flavors: the umami from the crab, the earthiness of the mushrooms, and the creaminess that ties everything together. It’s an easy yet sophisticated dish that is sure to satisfy.
Tools to Use
- Large baking sheet
- Knife
- Cutting board
- Spoon (for scooping out mushroom stems)
- Mixing bowl
- Measuring spoons and cups
- Oven
Ingredients
For the Crab-Stuffed Mushrooms:
- 4 large portobello mushrooms, stems removed and gills scooped out
- 1/2 lb lump crab meat, drained
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped green onions
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 2 tablespoons butter, melted
Instructions
- Prepare the Mushrooms:
- Preheat your oven to 375°F (190°C).
- Gently remove the stems and gills from the portobello mushrooms, creating a cavity for the stuffing. Place the mushrooms on a large baking sheet, stem-side up.
- Make the Crab Filling:
- In a mixing bowl, combine the crab meat, cream cheese, Parmesan cheese, mozzarella cheese, breadcrumbs, green onions, Dijon mustard, garlic powder, lemon juice, salt, and pepper. Stir until the mixture is well-combined and creamy.
- Stuff the Mushrooms:
- Spoon the crab mixture into the mushroom caps, packing it in gently but firmly. Be generous with the filling, as it will bake down a bit.
- Bake the Mushrooms:
- Drizzle the melted butter over the stuffed mushrooms.
- Place the mushrooms in the oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Serve and Enjoy:
- Remove the mushrooms from the oven and allow them to cool slightly before serving. They’re great on their own or served with a fresh salad or side dish.
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Creamy Crab-Stuffed Portobello Mushrooms
Equipment
- Large baking sheet
- Knife
- Cutting board
- Spoon (for scooping out mushroom stems)
- Mixing bowl
- Measuring spoons and cups
- Oven
Ingredients
- For the Crab-Stuffed Mushrooms:
- 4 large portobello mushrooms stems removed and gills scooped out
- 1/2 lb lump crab meat drained
- 1/2 cup cream cheese softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped green onions
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 2 tablespoons butter melted
Instructions
- Prepare the Mushrooms:
- Preheat your oven to 375°F (190°C).
- Gently remove the stems and gills from the portobello mushrooms, creating a cavity for the stuffing. Place the mushrooms on a large baking sheet, stem-side up.
- Make the Crab Filling:
- In a mixing bowl, combine the crab meat, cream cheese, Parmesan cheese, mozzarella cheese, breadcrumbs, green onions, Dijon mustard, garlic powder, lemon juice, salt, and pepper. Stir until the mixture is well-combined and creamy.
- Stuff the Mushrooms:
- Spoon the crab mixture into the mushroom caps, packing it in gently but firmly. Be generous with the filling, as it will bake down a bit.
- Bake the Mushrooms:
- Drizzle the melted butter over the stuffed mushrooms.
- Place the mushrooms in the oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Serve and Enjoy:
- Remove the mushrooms from the oven and allow them to cool slightly before serving. They’re great on their own or served with a fresh salad or side dish.
Tips for Cooking
- Mushroom Preparation: Be careful not to tear the mushrooms when removing the stems and gills. Using a spoon to scoop out the gills gently works best.
- Crab Meat: Use high-quality lump crab meat for the best texture and flavor. You can use fresh or canned crab meat depending on what’s available.
- Extra Toppings: For an extra touch of flavor, sprinkle additional Parmesan cheese over the mushrooms before baking or add a dash of paprika for a pop of color.
Why You Should Try This Recipe
These Creamy Crab-Stuffed Portobello Mushrooms offer a delicious and sophisticated twist on traditional stuffed mushrooms. The crab filling is rich and creamy, while the portobello mushrooms provide a hearty, earthy flavor. This dish is perfect for seafood lovers and makes an excellent appetizer, side dish, or even a light main course. It’s easy to make yet feels indulgent and special—perfect for impressing guests or treating yourself.
Whether you’re hosting a dinner party or simply treating yourself to something special, these Creamy Crab-Stuffed Portobello Mushrooms are sure to be a hit. The combination of creamy crab and tender mushrooms is a match made in heaven. Enjoy every bite and happy cooking!
