Crab Stuffed Imperial Mushroom Recipe
Lemon butter caps sauce
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Ingredients
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Mushroom Caps
Crab Filling
Lemon Butter Sauce
Method
Prepare Mushroom Caps
- 1
Clean and Prepare
Preheat your oven to 375°F (190°C). Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and scrape out the gills using a spoon.
- 2
Season Mushrooms
Brush the mushroom caps with olive oil and season with salt and black pepper. Place them on a baking sheet, gill side up.
Make Crab Filling
- 3
Mix Ingredients
In a large mixing bowl, combine the lump crab meat, softened cream cheese, minced garlic, chopped parsley, chopped green onions, lemon juice, Old Bay seasoning, and breadcrumbs. Mix gently until combined.
- 4
Stuff Mushrooms
Spoon the crab filling into each mushroom cap, pressing down slightly to ensure the filling is packed in.
Bake Mushrooms
- 5
Bake
Place the stuffed mushroom caps in the preheated oven and bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
Prepare Lemon Butter Sauce
- 6
Make Sauce
In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 7
Add Lemon
Stir in lemon juice, lemon zest, chopped parsley, and season with salt and black pepper to taste. Cook for an additional 2 minutes.
Serve
- 8
Plate and Drizzle
Once the mushrooms are done baking, remove them from the oven and transfer to a serving platter. Drizzle the lemon butter sauce over the stuffed mushrooms before serving.