Whether you’re entertaining or making these Crab Stuffed Portobello Mushrooms for a weeknight dinner, this recipe will not disappoint. With 15 minutes of prep time, they are an easy, healthy, and festive main course!
Step 1
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.
Step 2
Beat cream cheese, Old Bay, salt and Tabasco with an electric mixer until creamy and the seasonings are fully incorporated into the cream cheese. Add egg white and beat again to combine.
Step 3
Add scallions, ½ c breadcrumbs, ½ Parmesan and red pepper and mix on low until combined.
Step 4
Stir crab, gently by hand into the cream cheese mixture until just incorporated.
Step 5
Scoop the filling into the mushrooms, dividing evenly.
Step 6
Stir the remaining panko with butter and paprika until the breadcrumbs are evenly moistened. Sprinkle over the mushrooms. Sprinkle with the remaining Parmesan.
Step 7
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!