It’s been a while since I’ve shared some yummy goodness with you, so I decided to pass along this tasty crab stuffed mushrooms recipe I experimented with recently.It’s quick, easy and tasty!
- 4 large or 6 medium-sized portobello mushrooms
- 8-10 ounces lump crabmeat
- 4-5 small diced white mushrooms
- 1 whole diced red, orange or yellow bell pepper
- 1/4 cup chopped green onions
- 1 egg
- 1/3 cup light mayo (plain greek yogurt is always a healthy alternative)
- 1/3 cup bread crumbs
- 1 tsp. crushed red pepper flakes
- 1 tsp. garlic powder
- 1 tsp. black pepper
- 1 tsp. Old Bay seasoning
- 1/2 tsp. basil
- 1 tsp. olive oil
I got a little carried away and threw a little smoked gouda cheese on a few…
Preheat oven to 375 degrees. Lightly rinse portobello mushrooms and pat dry. Cut the stems off of the mushrooms and use a spoon to hollow out the middle of the mushrooms. Toss the mushrooms in olive oil and place to the side. Combine crab, diced mushrooms, red pepper, green onions, egg, mayo, seasonings and bread crumbs in a large bowl. Gently fold ingredients together. Try not to stir and whip the mixture too much because you don’t want to break up the lump crab pieces. Have a quick taste test to ensure the mixture suits your taste buds. Using about 2 tablespoons of filling, stuff portobello mushrooms. Place stuffed mushrooms on a baking sheet lined with aluminum foil. Bake stuffed mushrooms for 20-25 mins. Allow stuffed mushrooms to cool for a few minutes and enjoy with a side salad!
Feeling crabby? Give these crab stuffed mushrooms a shot and you won’t regret it!