Stuffed Portobello Mushroom Caps

4.2
(25)

I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.

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Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
12
Yield:
12 stuffed mushrooms

Ingredients

  • 1 ½ cups crabmeat

  • 1 cup Italian-style bread crumbs

  • 1 cup panko (Japanese bread crumbs)

  • ½ cup grated Parmesan cheese

  • ½ cup shredded mozzarella cheese

  • 1 egg, beaten

  • 3 tablespoons milk

  • 3 tablespoons butter, melted

  • 12 portobello mushroom caps

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.

  3. Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.

  4. Bake in preheated oven until heated through and golden on top, about 30 minutes.

Nutrition Facts (per serving)

166 Calories
6g Fat
19g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 166
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 17%
Cholesterol 42mg 14%
Sodium 288mg 13%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 12g
Vitamin C 1mg 3%
Calcium 117mg 9%
Iron 1mg 7%
Potassium 649mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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