Ingredients
Scale
- 12 large portobello mushrooms
- 8 oz cream cheese, softened
- 1 cup lump crab meat, drained
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C) and clean the mushrooms, removing stems and gills.
- Mix cream cheese, crab meat, and Parmesan in a bowl, seasoning with salt and pepper.
- Add garlic, parsley, breadcrumbs, and lemon juice to the filling and mix well.
- Stuff each mushroom cap with the crab filling, pressing it down slightly.
- Drizzle olive oil over the stuffed mushrooms and bake for 20-25 minutes until golden brown.
- Let cool slightly, garnish with parsley, and serve warm.
Notes
- Best served fresh, but leftovers can be reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 mushroom
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg