Ingredients
Scale
- 4 large Portobello mushroom caps, stems and gills removed
- 1 cup cooked lump crab meat, picked over for shells
- 1/2 cup cream cheese, softened (substitute: Greek yogurt for a lighter option)
- 1/4 cup mayonnaise
- 1/4 cup finely chopped green onions
- 1/4 cup finely diced red bell pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning blend)
- 1/4 cup shredded mozzarella or Parmesan cheese (optional, for topping)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Brush the Portobello mushroom caps with 1 tablespoon of olive oil on both sides. Sprinkle lightly with salt and pepper. Place them gill side up on the baking sheet and roast for 10 minutes to soften and release some moisture.
- While the mushrooms roast, prepare the crab filling. In a medium bowl, combine the cream cheese, mayonnaise, lemon juice, Dijon mustard, and Old Bay seasoning. Mix until smooth and creamy.
- Fold in the crab meat, green onions, red bell pepper, and minced garlic. Taste and adjust seasoning with salt and pepper if needed. The filling should be flavorful but not overpowering.
- Remove the mushrooms from the oven. Spoon the crab mixture generously into each cap, pressing lightly to fill the cavities.
- Sprinkle the tops with shredded mozzarella or Parmesan cheese if using. Drizzle the remaining tablespoon of olive oil over the stuffed mushrooms for a golden finish.
- Return the baking sheet to the oven and bake for another 15-18 minutes, or until the cheese is bubbly and the mushrooms are tender but not soggy.
- Remove from oven and let cool for a few minutes. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International