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Crab Cake-Stuffed Portobellos Recipe

Crab Cake-Stuffed Portobellos Recipe photo by Taste of Home

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"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

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Crab Cake-Stuffed Portobellos Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

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 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 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender. Yield: 6 servings.

Nutritional Facts 1 stuffed mushroom equals 346 calories, 22 g fat (11 g saturated fat), 138 mg cholesterol, 695 mg sodium, 14 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Crab Cake-Stuffed Portobellos in Country Woman June/July 2008, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Crab Cake-Stuffed Portobellos

Crab Cake-Stuffed Portobellos

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(1-8) of 8 reviews

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Reviewed on Feb. 01, 2013 by LaCoop

Absolutely fantastic!

Reviewed on Oct. 11, 2012 by barfive

I will also make these in the smaller portobellos as an horderve pick up

Reviewed on Oct. 07, 2011 by annedomit

I have made this several times and always get rave reviews. Very easy to make and tastes great. Love it!

Reviewed on Aug. 14, 2011 by RHergenroeder

This recipe was great, you get all flavor of the crab because there isn't a bunch of 'filler' ingredients. I may add some additional fresh herbs next time.

Reviewed on Jan. 05, 2011 by Trudybird

WOW! This recipe is delicious, definitely a keeper.

Reviewed on Jul. 01, 2010 by Glenda B

This one is a winner! My husband loved it. A few green onions adds a little more color. Thanks for this recipe.

Glenda

Reviewed on Jun. 16, 2010 by dmgiblin

These were very tasty. Will definitely make again.

Reviewed on Feb. 08, 2010 by chpmnk2

This is a GREAT recipe!! The only thing i will change when making them again will be to lightly wipe down the mushrooms with a light oil befor stuffing them as the skin of the mushroom dried out a little fast if they were not eaten imediately.