Spicy Crab Portobellos
Elegant, easy, delicious, filling and healthy all at once."My husband said this was one of the best things he's ever eaten! I used Boar's Head imported Swiss instead of Gruyere and plain bread crumbs instead of panko, but stuck to the recipe other than that." - CarolMinter
Yield: 4 Ready in 25 minutes
favorite of 279 people 213 people want to try
|4 largeportobello mushrooms|
|2 ouncesgoat cheese|
|2 ouncesNeufchatel cheese; softened|
|2 tbsplight mayonnaise|
|1/2 lemon; juiced|
|1/4 cupgreen onions; finely chopped (about 3 green onions)|
|1/4 tspseafood seasoning|
|1 dashground red pepper; (optional) (we like 1/8)|
|1/2 poundlump crabmeat; shell pieces removed|
|1 cupdiced tomatoes|
|1 ounceGruyere cheese; shredded|
|3 tbsppanko bread crumbs|
|2 tbspParmesan cheese; freshly grated|
Spicy Crab Portobellos Preparation
Preheat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Remove and discard the stems from portobellos, being careful not to break the mushrooms. Using a spoon, gently scrape the brown gills from undersides of portoellos. Place mushroom caps on baking sheet and set aside.
Beat goat and Neufchatel cheeses together until creamy and smooth. Add mayo, lemon juice, green onions, seafood seasoning and red pepper. Beat until thoroughly combined. Stir in crab meat, tomatoes and cheese. Divide mixture evenly among mushrooms. Sprinkle 1 tbsp panko over each stuffed mushroom and top with a little sprinkle of Parmesan cheese. Spritz tops of mushrooms with cooking spray to encourage browning.
Bake for 15-20 minutes or until tops are lightly browned.
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