Ingredients
✓ 1 pound baby portobello mushrooms*
✓ 4 ounces cream cheese
✓ 2 shallots
✓ 1 red bell pepper
✓ 1 tablespoon finely chopped parsley
✓ 2 cloves garlic
✓ 1 cup freshly finely grated Parmesan cheese (about 3 ounces)
✓ 2 tablespoons unsalted butter
✓ 1 tablespoon Worcestershire sauce
✓ 1 tablespoon Cajun seasoning (or to taste)
✓ 1 cup plain panko breadcrumbs
✓ 4 ounces crab meat*
✓ ⅓ cup plain panko breadcrumbs
✓ ⅓ cup finely grated Parmesan cheese
✓ 1 teaspoon cajun seasoning
✓ Cooking spray or olive oil
Instructions
✓ Preheat the oven to 375°F (190°C).
✓ Clean the mushrooms by removing the stems and scraping out the gills.
✓ In a bowl, combine cream cheese, crab meat, shallots, red bell pepper, garlic, Parmesan cheese, Worcestershire sauce, and Cajun seasoning. Mix until well combined.
✓ Spoon the mixture into each mushroom cap, mounding slightly.
✓ Top each mushroom with a light dusting of panko breadcrumbs and Parmesan cheese.
✓ Place the stuffed mushrooms on a baking sheet lined with parchment paper or sprayed with cooking spray.
✓ Bake for 20-25 minutes, or until golden and set.
✓ Let rest for a few minutes before serving, garnished with fresh parsley.
Notes
For best results, use fresh mushrooms and ensure the stuffing is not too wet. Store leftovers in the fridge for up to 3 days.
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 0
- Fat: 18
- Carbohydrates: 12
- Fiber: 2
- Protein: 15