Crab Stuffed Portobello Mushrooms
Try this Crab Stuffed Portobello Mushroom recipe, or contribute your own.
Try this Crab Stuffed Portobello Mushroom recipe, or contribute your own.
- salt and freshly ground black pepper
- 1 egg, lightly beaten
- 1 teaspoon fresh thyme leaves
- 2 tablespoons finely chopped onion
- 2 portobello mushroom caps
- 8 ounces lump crab meat
- 1 cup chopped fresh baby spinach
- 1/4 cup panko crumbs
- 2 tablespoons finely chopped red pepper
- 2 finely chopped garlic cloves
- juice of 1/2 lemon (about 1 tablespoon)
- 1/2 cup gruyere cheese coarsely grated (if you can't find gruyere, substitute your favorite semi-soft cheese)
- Carbohydrate 16.0968999992104 g
- Cholesterol 77.327198808 mg
- Fat 10.3274085543915 g
- Fiber 2.15650000176364 g
- Protein 33.014501099867 g
- Saturated Fat 5.40155128315645 g
- Serving Size 1 1 Serving (260g)
- Sodium 4543.76290475708 mg
- Sugar 13.9403999974468 g
- Trans Fat 1.01070427719763 g
- Calories 291 calories
Step-by-step
- Preheat the oven to 375°F.
- Remove the stems from the portobello caps, finely chop them and place in a mixing bowl. Remove the mushroom gills (the paper like fins underneath the mushroom cap), then brush the caps clean with a damp kitchen towel.
- Arrange the caps in a single layer in a shallow baking pan that's been coated with nonstick cooking spray. Season each mushroom cap with salt and pepper and set aside.
- Add the crab, spinach, egg, panko, onion, red pepper, garlic, thyme, lemon juice, salt and pepper to the chopped portobello stems. Gently combine all the ingredients and divide the stuffing between the mushroom caps. Gently compress the stuffing to form a slight mound in each mushroom.
- Bake until the crab mixture is set and light golden brown, which will take approximately 8-10 minutes. Remove from the oven, top each mushroom with grated cheese and bake for an additional 3-5 minutes, or until the cheese is melted and bubbly.
- Serve with lemon wedges and hot sauce if desired.
Handling Mushroom Moisture
How do you prevent the mushrooms from turning watery during baking? Portobellos release significant liquid when heated. Scrape the dark gills out with a spoon before filling. Brush the caps with a damp towel instead of running them under tap water. Salt the cavities lightly 15 minutes before stuffing to draw out excess moisture. Blot the inside dry with paper towels.
Binding the Filling
Lump crab meat requires gentle handling to keep the sweet morsels intact. Fold the egg, panko crumbs, and chopped stems into the seafood using a rubber spatula. Do not overmix or the delicate crab breaks down into a paste. Compress the mound firmly into each cap so the filling holds its shape at 375 degrees Fahrenheit.
Storage and Reheating
Assembled uncooked caps hold in the refrigerator for up to 24 hours wrapped tightly in plastic wrap. Freezing raw stuffed mushrooms causes the high water content in the spinach and caps to rupture cell walls upon thawing. Reheat leftover baked mushrooms in a 350-degree oven for eight minutes until warmed through.
