Stuffed Portabella Mushroom Caps Recipe
A combination of crabmeat, garlic, and cream cheese baked in sauteed baby Portabella mushroom caps topped with melted provolone cheese.
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Ingredients
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Stuffed Portabella Mushroom Caps Ingredients
Method
Directions
Prepare the Mushrooms
Preheat your oven to 375°F (190°C). Clean the baby Portabella mushroom caps with a damp cloth and remove the stems.
Mix Filling
In a bowl, combine the sautéed garlic, crabmeat, cream cheese, chopped parsley, salt, and black pepper. Mix until well combined.
Stuff the Mushrooms
Spoon the crab mixture generously into each mushroom cap, pressing gently to pack it in.
Top with Cheese
Sprinkle provolone cheese on top of each stuffed mushroom cap.
Bake
Place the stuffed mushroom caps on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly.
Serve
Remove from the oven, let cool slightly, and serve warm as an appetizer or main dish.
