Description
These cheesy crab-stuffed portobello mushrooms are a rich, savory, and satisfying dish made with lump crab meat, gooey cheese, and crispy breadcrumbs. Perfect as an appetizer or a light main course, this easy seafood recipe is ready in just 30 minutes.
Ingredients
Scale
- 4 large portobello mushrooms (stems removed, gills scraped out)
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz lump crab meat
- ½ cup shredded mozzarella or Parmesan cheese
- 2 tbsp mayonnaise
- 1 egg (beaten)
- 1 tbsp fresh parsley (chopped)
- ½ tsp Old Bay seasoning
- 1 clove garlic (minced)
- 1 tbsp lemon juice
- ¼ cup panko breadcrumbs
- ¼ cup extra panko breadcrumbs (for topping)
- 2 tbsp melted butter
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush both sides of the mushrooms with olive oil, season with salt and pepper, and place them gill-side up.
- In a bowl, mix crab meat, cheese, mayonnaise, egg, parsley, Old Bay, garlic, lemon juice, and panko until well combined.
- Stuff the mushroom caps evenly with the crab mixture.
- Mix the extra panko with melted butter and sprinkle over the stuffed mushrooms.
- Bake for 20-25 minutes until golden brown and the mushrooms are tender.
- Serve hot with fresh parsley and a squeeze of lemon.
Notes
- For extra crispiness, broil the mushrooms for 2 minutes after baking.
- Use fresh crab meat for the best flavor, but canned crab works well too.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American, Seafood