4.3
(85)
Your folders
Your folders
Export 10 ingredients for grocery delivery
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.
Your folders
delish.com
5.0
(7)
Your folders
bowlofdelicious.com
5.0
(10)
30 minutes
Your folders
mayihavethatrecipe.com
5.0
(4)
45 minutes
Your folders
thekitchn.com
4.7
(7)
Your folders
themediterraneandish.com
5.0
(1)
25 minutes
Your folders
jocooks.com
4.5
(104)
35 minutes
Your folders
cooking.nytimes.com
4.0
(430)
Your folders
thegirlonbloor.com
4.3
(36)
30 minutes
Your folders
thegirlonbloor.com
Your folders
allrecipes.com
4.3
(340)
15 minutes
Your folders
allrecipes.com
Your folders
thekitchn.com
25 minutes
Your folders
dinneratthezoo.com
5.0
(32)
25 minutes
Your folders
culinaryhill.com
5.0
(42)
40 minutes
Your folders
theartoffoodandwine.com
5.0
(6)
20 minutes
Your folders
cafedelites.com
Your folders
peartreekitchen.com
5.0
(3)
20 minutes
Your folders
thelemonbowl.com
5.0
(1)
30 minutes
Your folders
grillseeker.com
4.4
(14)
15 minutes