Crab Stuffed Portobello Mushrooms

Name: Crab Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
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

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Contest Winner

Test Kitchen Approved

Crab stuffed portobello mushrooms are a wonderful option when you want to treat yourself to a little extravagance. They're quick and easy, and aside from the mushrooms, the other ingredients are mostly pantry items.

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

Directions

Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion.
Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan.
Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

Served as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. —Jennifer Coduto, Kent, Ohio

Recipe Creator