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Crab-Stuffed Portabello Mushrooms

This Crab Stuffed Portabello Mushrooms is a light dish and a good appetizer flavored with lemon, fresh thyme leaves and garlic makes a nice stuffing for baked portabello mushrooms.
Posted By: M. Diaz de Perez
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Prep Time: 10 | Cook Time: 15 | Ready In: 25
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6 portobello mushroom caps

8 oz lump crab meat

1 egg, lightly beaten

1/2 cup panko crumbs

1 shallot, finely chopped

2 cloves garlic, finely chopped

1 tablespoon fresh thyme leaves

Juice of 1/2 lemon

Salt and freshly ground black pepper

1/4 cup grated Gruyere cheese (or more to taste)

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Cooking Process:

Preheat the oven to 375°F.

Remove the stems from the portobello caps, finely chop them and place in a mixing bowl. Remove the mushroom gills, brush the caps clean and arrange them in a single layer on a baking sheet. Season each mushroom cap with salt and pepper and set aside.

Add the crab, egg, panko, shallot, garlic, thyme, lemon juice, salt and pepper to the chopped portobello stems. Gently combine all the ingredients and divide between the mushroom caps, pressing down lightly to firm. Bake for 8 to 10 minutes, until the crab mixture is set and golden brown.

Remove from the oven, top with the grated cheese and bake for an additional 2 minutes, or until the cheese is melted. Serve with lemon wedges and hot sauce if desired.

Makes 6 servings