Description
A delicious and elegant appetizer featuring creamy crab and savory mushrooms, perfect for gatherings.
Ingredients
Scale
- 16 oz medium portobello mushrooms
- 1 tbsp olive oil
- 1/2 cup finely chopped onion
- Diced mushroom stems
- 2 garlic cloves
- 4 oz claw or lump crab meat
- 4 oz cream cheese (softened)
- 1 egg
- 1/4 cup bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp minced fresh parsley
- 1 tbsp minced chives
- Salt and black pepper to taste
- 1/4 cup fresh grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Clean the mushrooms and remove the stems, chopping them finely.
- Heat the olive oil in a skillet over medium heat. Add chopped onion and mushroom stems, sautéing until caramelized, about 5-7 minutes. Add minced garlic during the last minute.
- Combine crab meat, sautéed veggies, cream cheese, egg, bread crumbs, Parmesan cheese, parsley, and chives in a mixing bowl. Season with salt and pepper, mixing until creamy.
- Fill each mushroom cap with the crab mixture. Place on a baking sheet and top with additional Parmesan cheese. Bake for 20 minutes until golden brown and bubbly.
Notes
Serve hot, paired with a crisp salad and white wine. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg