Crab Stuffed Portobello Mushrooms
A scaled-up, entrée-worthy version of the classic finger food.
Ingredients
- 1 (8 oz) cup Chicken of the Sea® Lump Crab
- 4 medium portobello mushrooms
- 4 medium portobello mushrooms
- 4 oz. cream cheese, softened
- 1/4 cup minced onion
- 1/2 teaspoon garlic powder
- 2 Tablespoons minced flat-leaf parsley, plus extra for topping
- 1 Tablespoon Worcestershire sauce
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 cup bread crumbs
- 1 cup marinara sauce
- Optional toppings: Parmesan cheese, minced parsley, chili flakes
Instructions
- Pre-heat oven to 400°F. Lay foil or parchment paper on baking sheet pan.
- Remove mushrooms stems and chop small.
- In bowl combine softened cream cheese, chopped mushrooms stems, onion, garlic powder, parsley, Worcestershire sauce, Parmesan cheese, salt, and pepper.
- Fold in about half of the crab into the cheese mixture.
- Spray or brush both sides of mushrooms caps with oil. Divide the cheese mixture into the mushroom caps.
- Bake for about 12-18 minutes or until cheese mixture becomes warm and melty.
- Top mushrooms with remaining crab and the bread crumbs. Add a light oil spray over the crab and mushrooms.
- Bake for additional 3-5 minutes or until crab is heated through and bread crumbs are golden.
- While the mushrooms bake, heat the marinara sauce.
- For serving, spoon about 1/4 cup of the marinara on each plate. Lay stuffed mushroom on top and any optional toppings if desired (Parmesan cheese, parsley, chili flakes).
