Ingredients
Scale
- 6 large portobello mushrooms
- 1/2 cup finely chopped sweet onion
- 1/4 cup finely chopped shallots
- Olive oil
- 8 ounces light cream cheese, softened
- 1 egg, lightly beaten
- 1/2 cup panko bread crumbs
- 1/2 cup plus extra for topping
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon lemon pepper (salt-free…adjust salt ratio if your lemon pepper seaoning is not salt-free)
- 1 teaspoon salt
- 1 tablespoon freshly squeezed lemon juice
- 12 ounces lump crabmeat, drained if canned
- Paprika for topping
- Extra lemon wedges for serving
Instructions
- Preheat oven to 400 degrees. If desired, prepare a baking dish by lining with foil, shiny side down, for easy cleanup.
- Remove mushroom stems and wipe down mushroom caps with a damp cloth to clean. Once caps are clean, lightly drizzle them with olive oil and gently wipe to coat. Place mushrooms cap side down in baking dish.
- Sautee onions and shallots with olive oil over medium heat until soft and lightly browned. In a medium bowl, combine cream cheese, egg, bread crumbs, cheese, lemon juice and seasonings. Gently fold in crab and onion mixture.
- Evenly divide crab mixture between mushrooms and lightly drizzle with olive oil. Sprinkle with parmesan cheese and paprika and place in oven. Bake uncovered for about 20 minutes or until mushrooms are tender and the topping is golden brown.