Ingredients for Crab Portabella Mushrooms
- Portabella Mushroom Caps
- Cream Cheese
- 1 cup (150g) lump crab meat (picked over for shells)
- Cheese
- 1/4 cup (25g) finely chopped celery
- Old Bay Seasoning
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How to Make Crab Portabella Mushrooms
- Preheat oven to 350°F (175°C).
- Gently remove the stems from 4 large portabella mushroom caps and discard or save for another use. Use a spoon to gently scrape out some of the gills.
- Place the mushroom caps gill-side up on a baking sheet lined with parchment paper. Bake for 4-6 minutes to soften slightly.
- While mushrooms bake, prepare the crab mixture: In a medium bowl, combine 4 ounces (113g) cream cheese, softened, 1 cup (150g) lump crab meat (picked over for shells), 1/4 cup (25g) finely chopped celery, 1 teaspoon Old Bay seasoning, and a pinch of salt and pepper. Mix gently.
- Spoon the crab mixture generously into each portabella cap. Sprinkle with 1/4 cup (30g) shredded sharp cheddar cheese.
- Broil 6 inches from the heat source for 4-6 minutes, or until the cheese is melted, bubbly, and lightly browned. Watch carefully to prevent burning.
- Remove from oven and let cool for a minute before serving. Garnish with fresh parsley, if desired.
- Serve immediately with a side of your favorite green salad and breadsticks.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
6g
Fat
79g
Carbs
2g
