Crab Stuffed Portobello Mushrooms
Baby Portobello mushrooms stuffed with a mixture of lump crab meat, scallions, parsley, garlic, red pepper flake, and buttery breadcrumbs.
Ingredients
- 1 cup Lump Crab Meat
- 1/2 cup Chopped Parsley
- 3 Sliced Scallions
- 1 Pinch Red Pepper Flake
- 1 tbsp Roasted Garlic
- 2 tbsp Salted Butter
- 1/3 cup Bread Crumbs
- 4 tbsp Parmesan
- 10 Baby Portobello Mushroom Caps
- Kosher Salt and Black Pepper
- Olive Oil
Instructions
- Preheat the oven to 375 degrees.
- Start by lightly seasoning your mushroom caps with olive oil and salt and pepper then arrange them on a baking pan until the crab stuffing is ready.
- In a mixing bowl, add your crab meat, parsley, scallions, and a touch of olive oil. Season with salt and pepper and gently mix together. Stuff each of the mushroom caps with the crab.
- Heat a sauté pan over medium heat, add butter to the pan and allow to melt. Add garlic, bread crumbs, red pepper flake, and parmesan cheese. Heat for about two minutes giving the bread crumbs and cheese time to come together. Top each of the mushroom stuffed crabs with the bread crumb mixture.
- Bake at 375 for about 20 minutes or until the mushroom are tender and the bread crumbs have a golden, brown color.