Crab stuffed mushrooms
Delicious and easy crab stuffed mushrooms, perfect as an appetizer or a light meal.
Ingredients
Main Ingredients
- 12 oz fresh crab meat lump crab meat, picked over for shells
- 8 large portobello mushrooms about 4 inches in diameter
- 0.5 cup panko breadcrumbs
- 0.25 cup grated Parmesan cheese
- 2 cloves garlic minced
- 0.125 cup butter melted
- 2 tablespoons fresh parsley chopped
- 0.5 teaspoon lemon zest
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean the portobello mushrooms by wiping them with a damp cloth. Gently remove the stems and scrape out the dark gills with a spoon.
- In a medium bowl, combine the crab meat, panko breadcrumbs, Parmesan cheese, minced garlic, melted butter, chopped parsley, lemon zest, salt, and black pepper. Gently mix until just combined, being careful not to break up the crab meat too much.
- Spoon the crab mixture evenly into each mushroom cap, pressing lightly to fill.
- Place the stuffed mushrooms on the prepared baking sheet.
- Bake for 18-20 minutes, or until the mushrooms are tender and the topping is golden brown and heated through.
- Serve hot.
Notes
These crab stuffed mushrooms can be made ahead of time and baked just before serving. Garnish with extra parsley if desired.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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