Crabmeat stuffed Portobello mushrooms

Delicate Portobello mushrooms topped with a crispy baked cheesy crab and bell pepper mixture. Easy to make, and great to look at. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well. PREP TIME 10 Min COOK TIME 30 Min READY IN 40 Min Servings 4




2 tablespoons Parmesan cheese flavored bread crumbs 2 tablespoons chopped red bell pepper 2 tablespoons chopped yellow bell pepper 2 green onions, chopped ¼ to 1 jalapeno pepper, seeded and minced 4 tablespoons butter, melted (or 1 beaten egg) 3 Tablespoons grated Parmesan cheese 1 (6 ounce) can crabmeat, drained and flaked 2 tablespoons shredded mozzarella cheese 2 tablespoons grated Parmesan cheese 4 Portobello Mushrooms, gently cleaned and dried

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1. Preheat the oven to 350 degrees F (190 degrees C). 2. gently remove stems from the Portobello mushrooms. 3. Using a Cuisinart food processor finely mince jalapeno pepper. 4. Using the food processor mince green onions, red and yellow bell peppers, mushroom stems and crabmeat 5. In a medium bowl, combine the bread crumbs, red and yellow bell peppers, green onions, jalapeno pepper, butter, crabmeat, mozzarella cheese, mushroom stems and 2 Tablespoons Parmesan cheese. 6. Oil a 9x13 inch baking pan with cooking spray. Arrange mushroom caps in a single layer. Spread the crumb topping evenly over the mushrooms. 7. Top with additional tablespoon of Parmesan cheese. 8. Bake 30-35 minutes. Note: Crabmeat is optional.