Crab-Stuffed Portabello Mushrooms
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)
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