Crab Stuffed Mushrooms

These crab stuffed shrooms can be a decadent pescatarian entree or a cute appetizer if you use baby bellas. The stuffing will be the same, regardless of whether you’re going for big or little ones. This recipe yields 4 large portobello mushrooms or about 15 baby bellas. This recipe is great for novice chefs because the presentation is impressive yet the recipe is totally forgiving - you really can’t go overboard with the stuffing ingredients. Worst case scenario, you just have really puffy shrooms- delish!

You’ll need:

Portobello Mushrooms - 4 large or 10-20 babies

Lump Crab Meat - about 1 pound

1 Small Bell Pepper

1 Small Onion (or half of a big one)

⅓ cup low fat plain greek yogurt

⅓ cup chopped fresh parsley

½ teaspoon salt (or celery salt)

½ teaspoon ground pepper

½ teaspoon paprika

½ teaspoon red pepper flakes

½ teaspoon nutmeg

½ teaspoon cinnamon 

¼ cup grated parmesan cheese

¼ cup breadcrumbs

First- preheat the oven to 475 degrees fahrenheit.

Next- clean the mushrooms. Wash off dirt and remove stems and set aside. Remove gills with a spoon and dispose. The mushrooms should look like little shallow bowls. 

Then, in a medium mixing bowl, compile the stuffing. Mix crab meat (we bought our lump crab already peeled from our local fish market), parmesan cheese and yogurt until it makes a chunky paste. Then finely dice the mushroom stems, peppers, onions and parsley and add to the bowl. Add all spices then stir for several minutes so all the ingredients are evenly incorporated. 

Finally, stuff the mushrooms. Start with one spoonful at a time so they are evenly filled. Top with a sprinkling of breadcrumbs. 

Bake for 20 minutes or until tops are a crispy golden brown.

Be sure to wait until they’re cooled completely before eating. The inside filling is hot! As you can see, we opted for the dinner size, but they are just as delicious and much cuter with baby bellas. Perfect app for you next dinner party!