Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup cooked crab meat
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat oven to 375°F (190°C) and clean the mushrooms, removing stems and gills.
- In a bowl, mix crab meat, cream cheese, Parmesan, breadcrumbs, parsley, lemon juice, garlic, salt, and pepper.
- Spoon the filling into the mushroom caps.
- Drizzle with olive oil and bake for 25 minutes until tender and bubbly.
- Let cool slightly, then serve warm.
Notes
- Great as an appetizer or a main course.
- Can be made ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg