Ingredients
- 16 oz medium portobello mushrooms
- Save mushroom stems
- 1 tbsp olive oil to cook veggies
Filling:
- 1/2 cup finely chopped onion
- diced mushrooms stems
- 2 garlic cloves
- 4 oz claw or lump crab meat
- 4 oz cream cheese softened
- 1 egg
- 1/4 cup bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp minced fresh parsley
- 1 tbsp minced chives
- Salt
- black pepper
Topping:
- 1/4 cup fresh grated Parmesan cheese for topping
Instructions
- Preheat the oven to 375° and lightly grease a baking dish.
- Rinse whole mushrooms under cold water and pat them dry with a paper towel. Carefully pop off the mushrooms stems, right where it connects to the cap.
- Preheat a saute pan and 1 tbsp of olive oil on medium high heat. Saute diced mushroom stems and diced onion until starting to caramelize. Press garlic into the onion/mushroom mixture and saute just until fragrant. Add cooked veggies into a mixing bowl.
- Sift through the crab meat thoroughly with your fingers to make sure there are no pieces of shells accidentally left behind and add crab meat to the mixing bowl.
- Add all remaining ingredients for the filling to the mixing bowl and mix very well until all combined.
- Set mushroom caps in a slightly greased baking dish, cup up. Generously fill each cap with stuffing mixture, pressing down lightly with your finger to fit a little bit more.
- Sprinkle with some grated Parmesan cheese over the top of stuffed mushrooms.
- Bake stuffed mushrooms for about 20 minutes (about 25 for larger mushrooms).
Notes
GLUTEN FREE NOTE: to make this recipe gluten free, simply use gluten free bread crumbs of the stuffing mixture. Remaining ingredients should already be gluten free.
Storing: store leftover mushrooms in an air-tight food storage container, in the refrigerator. Stored properly, mushrooms last 2-3 days. You can reheat individual mushrooms in the microwave for a few seconds but mushrooms don’t taste as good. It’s best to reheat them in a skillet in the oven, at 350°, just until heated through.
Nutrition
Calories: 308kcal | Carbohydrates: 13g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 692mg | Potassium: 531mg | Fiber: 2g | Sugar: 5g | Vitamin A: 710IU | Vitamin C: 8mg | Calcium: 283mg | Iron: 2mg
