Whether you’re entertaining or making these Crab Stuffed Portobello Mushrooms for a weeknight dinner, this recipe will not disappoint. I love to serve these stuffed mushrooms over a simple shaved Brussel sprouts but feel free to serve over rice, pasta or even as an appetizer on their own.
Where to find the crab meat?
Look for pasteurized jumbo, lump crab in the seafood section of the supermarket. The regular lump crab or even claw meat blends perfectly with the sour cream mixture and goes a lot farther.
Here’s another trick… for mushrooms that’ll hold their shape when stuffed: roast them first, before adding the filling, to draw out some of their extra moisture.
The Brussel Sprouts Salad
Whoever made Brussel sprouts the new cool veggie, thank you! For a while, roasted was the only way I ate Brussel sprouts and then one day I tried the shredded brussel sprouts salad at Cooper’s Hawk and my mind was blown! It’s so simple and doesn’t require a salad dressing, just shredded parmesan cheese, lemon zest and lemon juice.
I like to use my food processor to shred the sprouts but you can also use a mandoline slicer or sharp knife. For this recipe, I also like to roast about a ½ cup of the sprouts to add a little more flavor and texture. You choose what you like! And you feel free to serve this salad alone or with my crab stuffed mushrooms.
INGREDIENTS
Stuffed Mushrooms
- 24 large baby Bella mushrooms (about 1 lb.)
- Olive oil cooking spray
- 8 oz fresh lump crabmeat
- ¼ cup scallions chopped
- 6 tablespoons nonfat sour cream
- ¼ cup Parmesan grated
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ⅛ teaspoon paprika
Brussel sprout salad
- 1 pound brussels sprouts
- ½ cup finely grated Parmesan cheese
- Lemon zest and juice of one lemon
- Salt and Pepper (to taste)
INSTRUCTIONS
Stuffed Mushrooms
Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
Transfer the crabmeat to a medium bowl, feeling through the meat to make sure no shell pieces remain.
Add the remaining ingredients except for the paprika and mix well until fully combined.
Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high.
Sprinkle the stuffed mushrooms with paprika.
Arrange the mushrooms, filling side up, back on the baking sheet.
Lightly spray them with olive oil.
Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes.
Brussel Sprouts Salad
Shave the Brussel sprouts using a food processor and place in a large bowl, breaking them up with your hands and discarding any tough pieces.
Take ¼ cup of the sprouts and place on a baking sheet. Broil for ten minutes until the edges are brown and crispy.
Toss the cooked and raw sprouts in a large bowl with the lemon zest and juice until coated. Let sit at room temperature for at least 15 minutes to allow the sprouts to soften and the flavors to combine.
Before serving, toss in the grated parmesan and taste again for seasonings, adding more salt and pepper, if needed.
Serve stuffed mushrooms over the salad.
Whisk Away Kitchen 