Crab Stuffed Portobello Mushrooms
Crab stuffed mushrooms are a true crowd-pleaser, offering a delightful combination of flavors and textures. Whether you're hosting a party or simply looking to elevate your appetizer game, these little bites are sure to impress. So, gather your ingredients and indulge in the delectable delights of crab stuffed mushrooms. Get ready to savor each savory bite and watch as they disappear from the plate in no time!
Servings 4 -6 portobellos
Calories 370kcal
Ingredients
- 4-6 whole portobello mushrooms
- Half a stalk of celery small dice
- 1 green onion thinly sliced (white and green parts)
- 2 tablespoons jarred roasted red bell pepper finely diced
- 8 oz. crab meat
- 1/4 c. mayonnaise
- 1/2 t. granulated garlic
- 1/2 t. Old Bay seasoning or Chesapeake Bay seasoning
- 1/4 t. salt
- 1/4 t. black pepper
- 1 t. fresh lemon juice plus additional juice for squeezing on after cooking
- 6 oz. brie cheese
- 2 tablespoons butter
- Garnish: Fresh lemon wedges parsley, additional scallions
Instructions
- Preheat the oven to 375 degrees.
- Using a small paring knife, remove the stems of the mushrooms if they are intact. Then using a spoon, scoop out the gilled side until you see white mushroom underneath. Discard the gills and stems.
- Place the mushroom caps in a large baking dish, such as a pyrex glass casserole dish. They should fit snug.
- In a medium bowl combine the diced celery, diced roasted red bell pepper, crab meat, mayonnaise, all seasonings, and lemon juice. Fold the ingredient in the mixing bowl with a spatula to combine and taste for seasoning.
- Fill each mushroom cap to overflowing.
- For the brie, remove the rind and slice it into manageable slices.
- Place the slices on top of the mushrooms.
- Place 2 tablespoons of sliced butter into the dish. Sprinkle the whole dish with sea salt and garlic powder, and cover with foil.
- Bake at 375 for 30 minutes. You may remove the foil and bake for an additional 5-10 minutes to melt and brown the cheese if desired.
- Remove the mushrooms and sprinkle with extra lemon juice and fresh parsley or green onions. Enjoy!
Notes
This recipe can be assembled early, refrigerated, and then baked right before your party or special occasion meal.
Small mushrooms can be substituted for portobello. You'll need about 15 baby mushrooms for this recipe.
Nutrition
Serving: 1g | Calories: 370kcal | Carbohydrates: 7g | Protein: 22g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Cholesterol: 119mg | Sodium: 956mg | Fiber: 3g | Sugar: 3g