How to Make Stuffed Portobello Mushroom Caps - A Step-by-Step Guide

Stuffed portobello mushroom caps are a delicious and versatile dish that can be served as an appetizer, side dish, or even a main course. These large, meaty mushrooms are the perfect vessel for a savory filling, and they can be stuffed with a wide variety of ingredients to suit your taste preferences.

These mushrooms have a rich, earthy flavor that pairs well with a range of different fillings, from creamy cheeses and fresh herbs to hearty grains and vegetables. Their large size also ...

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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

Information

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

  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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.
  • Gently press balls into mushroom caps and press to spread into a rounded mound atop mushrooms.
  • Bake in the preheated oven until heated through and golden on top, about 30 minutes.
  • Nutrition

    166 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 42mg
    • Sodium: 288mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 12g
    • Vitamin C: 1mg
    • Calcium: 117mg
    • Iron: 1mg
    • Potassium: 649mg