Crab Stuffed Mushrooms
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Saturday, August 22, 2015

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Crab Stuffed Mushrooms

Kelly Mike - Saturday, August 22, 2015


  • 2 portobello mushroom caps, wiped clean, stem removed
  • Olive oil cooking spray
  • 8oz fresh lump crabmeat
  • ¼ cup chopped scallions
  • 6 tablespoons sour cream
  • ¼ cup grated Parmesan
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • ⅛ teaspoon paprika


  1. Preheat the broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
  2. Spray the mushroom caps with olive oil cooking spray on both sides. Broil 5 minutes on each side, or until just tender.
  3. Meanwhile, transfer the crab to a medium bowl, feeling through the meat to make sure no shell pieces remain. Add the remaining ingredients except for the paprika and mix well, with a fork or a spatula, to combine.
  4. If the mushrooms have released water while broiling, drain them on paper towels, then fill the portobello caps with the crab mixture. Sprinkle with the paprika. Broil 2-3 minutes, just until the filling is warm and golden.


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