Description
Ideal as a light entrée or a fancy seafood appetizer, these baked portobello mushrooms are generously filled with tender lump crabmeat, crisp panko breadcrumbs, fragrant fresh thyme, and melty cheese. A final squeeze of lemon adds a burst of bright, refreshing flavor that elevates the whole dish.
Ingredients
Scale
- 4 large portobello mushroom caps (about 3½ to 4 inches across)
- 8 oz cooked lump crabmeat (pasteurized and ready to use)
- ½ cup panko breadcrumbs
- 2 tablespoons finely chopped sweet onion
- 1 or 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
- 1½ tablespoons freshly squeezed lemon juice (about half a lemon)
- ⅔ cup shredded Muenster or Monterey Jack cheese, divided
- 1 egg, lightly beaten
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat and Prep Mushrooms
- Set your oven to 375°F (190°C). Lightly grease a shallow baking dish or sheet with nonstick spray. Remove the stems from the portobello mushrooms and set them aside for later. Use a spoon to gently scrape out the gills from the underside of each mushroom cap, then pat the caps clean with paper towels.
- Place the mushroom caps upside down on your baking sheet. Sprinkle lightly with salt and pepper. Bake for 8 minutes, then carefully blot up any moisture that has accumulated inside and around the mushrooms with paper towels. Set the mushrooms aside while you prepare the filling.
- Make the Crab Filling
- Chop the reserved mushroom stems finely and transfer them to a mixing bowl. Add the lump crabmeat, panko, chopped onion, minced garlic, thyme leaves, and lemon juice.
- Hold back 2 tablespoons of the shredded cheese for topping. Mix the rest into the crab mixture gently. Season with salt and pepper to your liking. Stir in the beaten egg to bind everything together.
- Stuff and Bake
- Divide the crab filling evenly among the mushroom caps, pressing it down lightly so it mounds just a bit.
- Bake the stuffed mushrooms for about 10 to 12 minutes, until the filling firms up and starts to turn golden brown. Remove from the oven, sprinkle the reserved cheese evenly over the tops, and return to bake for another 2 to 4 minutes until the cheese melts and bubbles.
- Serve the mushrooms warm with lemon wedges on the side. A dash of hot sauce can add a nice kick if you’re feeling adventurous.
Notes
Storage and Reheating
- To Store: Let the stuffed mushrooms cool completely before sealing them in an airtight container. Refrigerate for up to 2 days.
- To Freeze: Wrap each cooled stuffed mushroom individually in foil, then place in a freezer-safe bag or container. Freeze for up to 1 month. Thaw overnight in the fridge before reheating. Note that freezing might affect the mushroom’s texture; if needed, blot excess moisture after thawing.
- To Reheat: Warm the mushrooms uncovered in a preheated 375°F (190°C) oven for 10 to 15 minutes until heated through and cheese is bubbly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
Nutrition
- Calories: 182 kcal
- Sugar: 3 g
- Sodium: 811 mg
- Fat: 7 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 82 mg