Recipe by Pam Anderson
"A rich stuffing intensifies the earthy flavor of portobello mushrooms."
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large portobello mushrooms, wiped clean (stems removed and diced)
olive oil, divided
freshly ground black pepper
medium onion, diced
garlic cloves, minced
crushed buttery round crackers
1 1/2 (6 ounce) cans
shredded Italian cheese blend
The taste of this was good, but didn't "wow" me. I used large baby bellas (9 of them) and added a splash of lemon juice but otherwise followed the recipe. My husband loved it, but I guess I just need bacon in my stuffed mushrooms because that's the flavor I thought these were missing. However, I'm still rating these a 5 because of how much my husband liked them and for two other reasons: 1) I never thought to broil the mushroom caps...I always saute them when making stuffed mushrooms. Broiling them was far easier, quicker, and just as yummy. 2) I usually use bread crumbs but I really liked the Ritz crackers. I think in the future I'll incorporate those two things into my own stuffed mushroom recipe using bacon in place of the crab. Thanks for the recipe with those great ideas!
Very nice but could use more seasoning. The cheese I chose didn't melt so well. Would have probably been even better if the cheese was super melty.
Love it! So simple and yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Crab-Stuffed Portobello Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 377
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