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
Nutrition Facts
calories
234
total fat
12.8g
saturated fat
7.3g
trans fat
0.1g
cholesterol
80mg
sodium
874mg
total carbohydrates
12g
fiber
2g
total sugars
6g
protein
19g
vitamin d
3%
calcium
20%
iron
12%
potassium
17%
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).
Nutrition Facts
calories
234
total fat
12.8g
saturated fat
7.3g
trans fat
0.1g
cholesterol
80mg
sodium
874mg
total carbohydrates
12g
fiber
2g
total sugars
6g
protein
19g
vitamin d
3%
calcium
20%
iron
12%
potassium
17%
