The Perfect Crab-Stuffed Portobello Mushrooms Recipe That Wows
Experience mouthwatering crab-stuffed portobello mushrooms at home with this savory recipe. Get step-by-step instructions and uncover the flavor secrets behind
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Cooking tools:
- Baking pan
- Soft brush
- Oven
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Fork
- Serving platter
Ingredients
- 8 ounces (226 grams) pasteurized crab meat, lump or backfin
- 4 portobello mushroom caps
- 1 egg, lightly beaten
- ⅔ cup mild shredded cheese, divided
- 2 tablespoons sweet onion, minced
- 1 to 2 cloves garlic, minced (about 1 teaspoon)
- Juice of half a lemon, about 1 and ½ tablespoons
- ½ cup panko crumbs
- Salt
- freshly ground black pepper
- 1 to 2 teaspoons fresh thyme leaves (or ¼ to ½ teaspoon dried thyme)
- Lemon wedges for serving
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