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stuffed portabellas

(1 rating)
SeasideTV avatar
Recipe by
Linda Seide
@SeasideTV
Philadelphia, PA

This is so easy to make, and so delicious! I usually double the recipe because everyone always asks for more.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For stuffed portabellas

  • 8
    3" wide portabella mushrooms
  • 1 lb
    refrigerated king crabmeat
  • 7 oz
    jar roasted red peppers, drained and chopped
  • 2 Tbsp
    fresh parsley, chopped
  • 1/3 c
    mayonnaise
  • 1/4 c
    italian-seasoned dry bread crumbs
  • 1 Tbsp
    butter, melted
  • salt and pepper to taste

How To Make stuffed portabellas

  • 1
    Discard stems from mushrooms (or freeze for another recipe) and clean with a paper towel. Arrange mushrooms, gill side up, on an ungreased cookie sheet. Season with salt and pepper.
  • 2
    Although refrigerated crabmeat normally comes pre-picked, run your fingers through the crabmeat in case it contains any bits of shell. Combine crabmeat, roasted peppers, parsley and mayonnaise. Divide the mixture between the caps.
  • 3
    Combine the bread crumbs and melted butter. Sprinkle over stuffed mushrooms.
  • 4
    Bake at 450 degrees for 15 minutes, or until tender at thickest point. Serve with lemon wedges.
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