Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps

rocklighting

"I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling."
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Ingredients

40 m servings 166 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
  3. Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
  4. Bake in preheated oven until heated through and golden on top, about 30 minutes.

Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

Made this up tonite and it was fabulous! I added a few extras b/c we like it spicy. I added some jalepono's fm my garden, cayenne pepper, and a bit of Louisianna hot sauce. Really was great! T...

Most helpful critical review

This turned out pretty dry and heavy, even after adding additional eggs and milk to the stuffing mixture. After scraping off the stuffing, the mushrooms themselves were delicious. The filling on...

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Made this up tonite and it was fabulous! I added a few extras b/c we like it spicy. I added some jalepono's fm my garden, cayenne pepper, and a bit of Louisianna hot sauce. Really was great! T...

I found this to be very bland. Next time I will season the mushrooms with a little salt, pepper, and garlic powder, as well as add some sautéed onion, pepper, and garlic to the crab mixture. T...

This was good, but I agree with other reviewer. It was a little dry. I didn't follow the recipe exactly. Of course we modify to what we have on hand right? :) First off I took the stems out and ...

This turned out pretty dry and heavy, even after adding additional eggs and milk to the stuffing mixture. After scraping off the stuffing, the mushrooms themselves were delicious. The filling on...

I modified the bread crumbs amount to only ONE (1) cup added 2 more TBSP of milk and an extra egg...WINNER WINNER SEAFOOD DINER!!

Added an extra egg, 1 tablespoon of soy sauce, 1/2 cup of chopped scallions.

These were intriguing. I used shrimp as the meat and as surprised at how dry the filling was. It was very much stuffing (think Thanksgiving) consistency, albeit a dry stuffing. I also didn't ...

Well, it's in the oven. Except I didn't really stay close to the original. I used a can of tuna, half a zucchini (finely diced), a quarter of an onion (finely diced), one egg, half cup of mozzar...

I made this for mother's day as a appetizer, but it could have been the entree. It was well received!

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