Easy Crab Stuffed Portobello Mushrooms. This recipe for crab-stuffed portobello mushrooms does double duty as a tasty starter for a casual dinner party, or an easy, light main course for two. The concept for this recipe came from a family friend who used to make an appetizer with store-bought crab cakes that she crumbled and stuffed into mushroom caps. It's surprisingly easy, considering it's such an elegant dish.

Sprinkle with paprika and remaining cheese. House Seasoning, recipe follows In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Refrigerate filling until ready for use. You can have Easy Crab Stuffed Portobello Mushrooms using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Easy Crab Stuffed Portobello Mushrooms

It's 8-12 of portobello or button mushrooms.
Prepare of Filling:.
It's 6 oz of cream cheese softened.
It's 1 cup of stuffing mix + 1/2 cup hot water.
It's 1/2 cup of imitation crab meat.
It's 1/4 cup of finely chopped green onions.
You need 1/2 teaspoon of garlic powder.
It's 2 teaspoons of parsley.
Prepare 1/4 cup of Parmesan cheese.
You need 1/2 teaspoon of worstichire sauce.
Prepare to taste of Pepper.

Once heated, add the portobello stems and sliced scallions and saute until. These crab stuffed mushrooms are mushroom caps filled with flaked crab and three types of cheese, then baked to golden brown perfection. An easy and elegant appetizer that can be assembled ahead of time! Wash and take the stems out of the mushrooms,set aside.

Easy Crab Stuffed Portobello Mushrooms step by step

Preheat oven to 375. Wash mushrooms, remove and discard stems..
Mix water and stuffing mix and set aside for 5 minutes to soften..
Mix all filling ingredients and stir in stuffing mix. Lay mushrooms cap side down on a foil lined baking sheet. Scoop about a tablespoon of filling into Each one. Bake uncovered 18-20 minutes. You can place under broiler after baking for 30 seconds to one minute to brown tops if desired and garnish with green onions, parmesan and pepper..

Serve with a salad, french bread and wine. Submit a Recipe Correction Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. In a small bowl, combine crab and mayonnaise.