Are you looking for a quick, healthy, and incredibly delicious dinner idea? Look no further! These stuffed portobello mushrooms with crab are the perfect solution for a weeknight meal or a sophisticated appetizer. This recipe combines the earthy richness of portobello mushrooms with the delicate sweetness of crab meat, creating a flavor explosion in every bite. It's easier to make than you think, promising a restaurant-quality dish without the restaurant prices. Get ready to impress yourself and your guests with this simple yet elegant recipe!
Ingredients:
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For the Mushrooms:
- 4 large portobello mushrooms, stems removed and gills scraped
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
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For the Crab Filling:
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup cooked lump crab meat
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon Old Bay seasoning (optional)
Instructions:
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Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Gently wipe the portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and scrape out the gills with a spoon. Drizzle the mushroom caps with 1 tablespoon of olive oil, season with salt and pepper, and set aside.
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Make the Crab Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Combine Filling Ingredients: Add the cooked crab meat, panko breadcrumbs, Parmesan cheese, parsley, lemon juice, and Old Bay seasoning (if using) to the skillet. Stir gently to combine. Cook for 2-3 minutes, allowing the breadcrumbs to lightly toast.
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Stuff the Mushrooms: Spoon the crab filling generously into each portobello mushroom cap.
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Bake: Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
Cooking Tips for Perfect Stuffed Mushrooms:
- Choosing Mushrooms: Select large, firm portobello mushrooms for the best results. Avoid mushrooms with bruises or soft spots.
- Don't Overcrowd the Pan: Ensure there's enough space between the mushrooms on the baking sheet to allow for even cooking.
- Adjust Seasoning: Feel free to adjust the seasoning to your preference. A pinch of red pepper flakes can add a nice kick.
- Add Cheese (Optional): Sprinkle extra Parmesan cheese over the filling before baking for added richness and flavor.
Variations:
- Seafood Swap: Substitute the crab meat with cooked shrimp, scallops, or a mixture of seafood.
- Vegetarian Option: Omit the crab meat and add cooked quinoa, lentils, or chickpeas to the filling for a hearty vegetarian dish.
- Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling for a spicier kick.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250
- Protein: 15-20g
- Fat: 10-15g
- Carbohydrates: 10-15g
This easy recipe for stuffed portobello mushrooms with crab is a fantastic addition to your healthy meal repertoire. It's quick to prepare, bursting with flavor, and perfect for any occasion. Enjoy!