This flavorful crab stuffed portobello mushroom recipe will be the talk of the party and is so easy to make at home!

Full recipe: https://www.cozymeal.com/recipes/r/cr...

Ingredients

Servings: 4
12 portobello mushroom caps
Olive oil, as needed
2eggs
1/4 cup(s) finely diced celery
1/4 cup(s) finely diced onion
1/4 cup(s) finely diced red bell pepper
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh dill
2 1/2 tbsp mayonnaise
1 1/2 tbsp Dijon mustard
2 tbsp lemon juice
1 tsp Worcheshire sauce
2 tbsp old bay seasoning, plus more to taste
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt, plus more to taste
1 tsp black pepper
1 tsp paprika
1 lb lump crab meat
1/2 cup(s) panko or Italian bread crumbs
Lemon wedges, to serve

Directions 6 Steps | 115 Minutes

Step 1
First, line two baking sheets with foil or parchment paper. Clean and scrape off the gills on the inside of the portobello mushroom caps.

Step 2
Line up the cleaned portobello mushroom caps on your prepared baking sheets. Lightly drizzle the mushroom caps with olive oil and sprinkle with sea salt then set aside.

Step 3
Next, prepare the crab filling. In a bowl, combine the eggs, celery, onion, red bell pepper, parsley, dill, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, old bay seasoning, onion powder, garlic powder, sea salt, black pepper and paprika.

Step 4
Fold in the lump crab meat and breadcrumbs, carefully not breaking the crab. Cover with plastic wrap and refrigerate for at least 1 hour.

Step 5
Preheat the oven to 350°F. Once the crab filling is set, scoop the crab filling into each portobello mushroom cap. Bake your crab stuffed portobello mushrooms for 20 minutes until the mushrooms are tender.

Step 6
Lastly, sprinkle old bay seasoning on top and serve with lemon wedges. If desired, brush with melted butter for a nice, flavorful finish. We hope you enjoy this crab stuffed portobello mushroom recipe!

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