Stuffed Portabellas

The stuffing for these giant mushroom appetizers looks and tastes like crab cakes. Budget-minded cooks can use imitation crab.

Recipe from Family Circle
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  • 2 scallions, finely chopped
  • 1/2 sweet red pepper, finely chopped
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh tarragon
  • 1/3 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon liquid hot-pepper sauce
  • 6 ounces lump crabmeat OR: imitation crab, finely chopped (about 1-1/4 cups)
  • 6 small portabella mushrooms
  • 2 tablespoons olive oil
  • 1/4 teaspoon black pepper
  • Paprika, for sprinkling
Heat broiler. Mix scallion, pepper, thyme, tarragon, mayonnaise, Parmesan, salt, pepper sauce in bowl. Stir in crabmeat, so it remains lumpy. Cover; refrigerate.
Remove mushroom stems; scrape out dark underside. Brush both sides with oil; season with remaining salt, pepper. Place on broiler-pan rack.
Broil mushrooms 2 minutes each side. Remove from broiler; let cool slightly. Reduce temperature to 375 degrees F.
Fill each mushroom with 1/3 cup crabmeat mixture. Sprinkle each with remaining 1 tablespoon Parmesan cheese; sprinkle with paprika.
Bake in 375 degree F oven 15 minutes, until slightly browned and bubbly. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 199, Fat, total (g) 16, chol. (mg) 40, sat. fat (g) 3, carb. (g) 5, fiber (g) 1, pro. (g) 10, sodium (mg) 448, Percent Daily Values are based on a 2,000 calorie diet
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