Ingredients

The following ingredients have 4 Servings
  • 16 oz medium portobello mushrooms
  • Save mushroom stems
  • 1 tbsp olive oil (to cook veggies)
  • 1/2 cup finely chopped onion
  • diced mushrooms stems
  • 2 garlic cloves
  • 4 oz claw or lump crab meat
  • 4 oz cream cheese (softened)
  • 1 egg
  • 1/4 cup bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp minced fresh parsley
  • 1 tbsp minced chives
  • Salt
  • black pepper
  • 1/4 cup fresh grated Parmesan cheese (for topping)

Instruction

  • Preheat the oven to 375° and lightly grease a baking dish.
  • Rinse whole mushrooms under cold water and pat them dry with a paper towel. Carefully pop off the mushrooms stems, right where it connects to the cap. 
  • Preheat a saute pan and 1 tbsp of olive oil on medium high heat. Saute diced mushroom stems and diced onion until starting to caramelize. Press garlic into the onion/mushroom mixture and saute just until fragrant. Add cooked veggies into a mixing bowl.
  • Sift through the crab meat thoroughly with your fingers to make sure there are no pieces of shells accidentally left behind and add crab meat to the mixing bowl. 
  • Add all remaining ingredients for the filling to the mixing bowl and mix very well until all combined.
  • Set mushroom caps in a slightly greased baking dish, cup up. Generously fill each cap with stuffing mixture, pressing down lightly with your finger to fit a little bit more.
  • Sprinkle with some grated Parmesan cheese over the top of stuffed mushrooms.
  • Bake stuffed mushrooms for about 20 minutes (about 25 for larger mushrooms).