Ingredients
Scale
- 4 large portobello mushrooms (cleaned, stems removed)
- 1 cup lump crab meat (picked for shells)
- 1/3 cup breadcrumbs (or panko)
- 1/4 cup cream cheese (softened)
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped)
- 1 clove garlic (minced)
- Salt and pepper to taste
- Olive oil (for drizzling)
Instructions
- Preheat oven to 375°F (190°C).
- Brush mushroom caps with olive oil and place on a baking sheet, gills up.
- In a bowl, mix crab meat, breadcrumbs, cream cheese, mayo, mustard, Old Bay, Parmesan, parsley, garlic, salt, and pepper.
- Scoop the crab mixture into the mushroom caps, packing gently.
- Bake for 20-25 minutes, until golden and bubbly.
- Garnish with extra parsley and serve warm!
Notes
- Use gluten-free breadcrumbs if needed.
- You can prep the filling ahead of time and stuff the mushrooms right before baking.
- Serve with a side salad for a light dinner or as an appetizer for a crowd.
- Prep Time: 15 minutes
- Cook Time: 25 minutes