Stuffed Portabellas

The stuffing for these giant mushroom appetizers looks and tastes like crab cakes. Budget-minded cooks can use imitation crab.

Stuffed Portabellas
Servings: 6 Prep 15 mins Bake 375°F 15 mins Broil 4 mins


  • 2 scallions, finely chopped
  • 1/2 sweet red pepper, finely chopped
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh tarragon
  • 1/3 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon liquid hot-pepper sauce
  • 6 ounces lump crabmeat OR: imitation crab, finely chopped (about 1-1/4 cups)
  • 6 small portabella mushrooms
  • 2 tablespoons olive oil
  • 1/4 teaspoon black pepper
  • Paprika, for sprinkling

Make It

1. Heat broiler. Mix scallion, pepper, thyme, tarragon, mayonnaise, Parmesan, salt, pepper sauce in bowl. Stir in crabmeat, so it remains lumpy. Cover; refrigerate.

2. Remove mushroom stems; scrape out dark underside. Brush both sides with oil; season with remaining salt, pepper. Place on broiler-pan rack.

3. Broil mushrooms 2 minutes each side. Remove from broiler; let cool slightly. Reduce temperature to 375 degrees F.

4. Fill each mushroom with 1/3 cup crabmeat mixture. Sprinkle each with remaining 1 tablespoon Parmesan cheese; sprinkle with paprika.

5. Bake in 375 degree F oven 15 minutes, until slightly browned and bubbly. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 199, Fat, total (g): 16, chol. (mg): 40, sat. fat (g): 3, carb. (g): 5, fiber (g): 1, pro. (g): 10, sodium (mg): 448, Percent Daily Values are based on a 2,000 calorie diet.