Directions
Servings: 4 people
Ingredients
- 4 ea Large portobello mushroom caps
- 4 oz Cream cheese - softened
- 1 1/2 tsp Old Bay Seasoning
- 1/4 tsp Salt
- 1/2 tsp Black Pepper
- 1 ea Egg whites
- 2 ea Scallions - sliced
- 1 tsp Lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup Panko breadcrumbs
- 1/2 cup Grated parmesan cheese plus 1 tbsp divided
- 2 tbsp Roasted red peppers chopped
- 8 oz Crab meat
- 1 tbsp Butter unsalted, melted
- 1/8 tsp Paprika
Instructions
- Preheat oven to 425ºF. Coat a 9 by 13 baking dish with cooking spray. Break stems off portobello mushrooms. Scrape gills out of them with a spoon. Wipe caps with a damp paper towel. Lay gilled side up in the dish. Set aside.
- Beat cream cheese, Old Bay, salt,pepper, lemon juice, Worcestershire sauce and Dijon mustard with an electric mixer on medium-low until creamy and the seasonings are fully incorporated into the cream cheese. Add egg white and beat again to combine.
- Add scallions, ½ c Panko breadcrumbs, ½ Parmesan and red pepper and mix on low until combined.
- Stir crab, gently by hand into the cream cheese mixture until just incorporated.
- Scoop the filling into the mushrooms, dividing evenly.
- Stir the remaining 3 tablespoons panko with butter and paprika until the breadcrumbs are evenly moistened and reddish orange. Sprinkle over the mushrooms. Sprinkle with the remaining 1 tablespoon Parmesan.
- Bake the mushrooms until they are soft, the filling is heated through and the topping is browned, 30 to 32 minutes. Let cool 5 to 10 minutes. Top with additional scallions before serving, if desired.
Tried this recipe?Let us know how it was!
