Name: Crab Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 6 large portobello mushrooms -; 3/4 cup finely chopped sweet onion -; 2 tablespoons olive oil, divided -; 1 package (8 ounces) cream cheese, softened -; 1 large egg -; 1/2 cup seasoned bread crumbs -; 1/2 cup plus 1 teaspoon grated Parmesan cheese, divided -; 1 teaspoon seafood seasoning -; 2 cans (6-1/2 ounces each) lump crabmeat, drained -; 1/4 teaspoon paprika -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Crab Stuffed Portobello Mushrooms

1. 6 large portobello mushrooms -

2. 3/4 cup finely chopped sweet onion -

3. 2 tablespoons olive oil, divided -

4. 1 package (8 ounces) cream cheese, softened -

5. 1 large egg -

6. 1/2 cup seasoned bread crumbs -

7. 1/2 cup plus 1 teaspoon grated Parmesan cheese, divided -

8. 1 teaspoon seafood seasoning -

9. 2 cans (6-1/2 ounces each) lump crabmeat, drained -

10. 1/4 teaspoon paprika -

How to cook deliciously - Crab Stuffed Portobello Mushrooms

1. Stage

Remove the stems from the mushrooms, and either discard them or reserve them for another use. Set the caps aside. In a small skillet, saute the sweet onion in 1 tablespoon of olive oil until it softens. In a small bowl, combine the cream cheese, egg, bread crumbs, ½ cup of the Parmesan cheese and the seafood seasoning. Gently stir in the crab and onion. Editor’s tip: Use a very light hand when stirring in the crab meat. Too much stirring breaks up the lumps, and then they won’t stand out in the filling.

2. Stage

Spoon ½ cup of the crab mixture into each mushroom cap, and drizzle them with the remaining olive oil. Sprinkle the crab filling with the paprika and the remaining cheese. Place the mushrooms in a greased 15x10-inch baking pan.

3. Stage

Bake the mushrooms, uncovered, at 400°F for 15 to 20 minutes, or until the mushrooms are tender.