Step 1

Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.

Step 2

Remove the stems from the portobello caps, dice them and add to a mixing bowl.

Step 3

Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.

Step 4

Season each mushroom cap with salt and pepper and set aside.

Step 5

Add the crab, panko, onions, garlic, thyme and lemon juice to the chopped mushroom stems.

Step 6

Reserve 2 tablespoons of the shredded cheese and add the remainder to the crab mixture.

Step 7

Combine gently and season to taste with salt and pepper before stirring in the beaten egg.

Step 8

Divide the stuffing between the mushrooms and compress gently to form a slight mound.

Step 9

Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.

Step 10

Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.

Step 11

Serve with lemon wedges and a dash of hot sauce if desired.