Tony’s Crab Stuffed Mushrooms

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Crab Stuffed Portobello Mushrooms

This recipe is a favorite of our President and CEO, Dr. Tony Slonim! Fast enough to be thrown together as a weeknight meal, these crab stuffed portobello mushrooms are both healthy and decadent. 

To serve as a bite-sized appetizer, replace the portobellos with white button mushrooms.

Crab Stuffed Portobello Mushrooms
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Crab Stuffed Portobello Mushrooms
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Ingredients
  • 4 portobello mushrooms
  • 1 6 oz package Stove Top Stuffing
  • 8-16 oz crab meat
  • 1 cup shredded mozzarella cheese
  • 1 1/2 cup water
  • 1/4 cup butter
Ingredients
  • 4 portobello mushrooms
  • 1 6 oz package Stove Top Stuffing
  • 8-16 oz crab meat
  • 1 cup shredded mozzarella cheese
  • 1 1/2 cup water
  • 1/4 cup butter
Recipe Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Rinse and dry 4 portobello mushrooms. Remove and chop the stems and set aside.
  3. In a medium saucepan, bring 1 1/2 cups water and 1/4 cup butter to boil.
  4. When water comes to a boil, add the chopped portobello stems and 8-16 ounces of crabmeat depending on taste. I like more crab and use 16 ounces. Stir for 2-3 minutes.
  5. Add the stuffing mix, remove from heat, stir and fluff with a fork.
  6. Place the portobellos in a baking dish, cap side down, and add the stuffing to the inner cap of the mushrooms
  7. Sprinkle shredded mozzarella on top of the stuffing and bake for 25-30 minutes.
  8. Enjoy!

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