Ingredients
Mushrooms
- 4 large large portobello mushrooms Cleaned and stems removed
Crab Filling
- 1 cup cooked crab meat Fresh or canned crab meat, preferably fresh for better flavor
- 1/2 cup cream cheese, softened Softened for easy mixing
- 1/4 cup breadcrumbs For texture
- 1/4 cup grated Parmesan cheese Adds a savory flavor
- 2 tablespoons mayonnaise Helps bind the filling
- 1 tablespoon lemon juice Freshly squeezed for brightness
- 2 cloves garlic, minced For flavor
- 1 tablespoon fresh parsley, chopped For garnish and flavor
- to taste Salt and pepper Season to your preference
- for drizzling tablespoons Olive oil For baking
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- In a bowl, mix together the crab meat, cream cheese, breadcrumbs, Parmesan cheese, mayonnaise, lemon juice, garlic, parsley, salt, and pepper until well combined.
- Stuff each mushroom cap with the crab mixture.
- Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
Cooking
- Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is golden.
- Serve warm as an appetizer.
Nutrition
Serving: 1gCalories: 265kcalCarbohydrates: 14gProtein: 18gFat: 16gSaturated Fat: 8gSodium: 420mgFiber: 1gSugar: 2g
Notes
Feel free to experiment with different cheeses in the filling. For a vegetarian option, substitute crab with diced artichokes or mushrooms. Leftover mushrooms can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven for best texture.
Tried this recipe?Tried this recipe? check me best Recipes
Elysium Recipes