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Crab-stuffed Portobello Mushrooms

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Crab-stuffed Portobello Mushrooms
2010-11-19 Appetizer
5 70

Large portobello mushrooms are topped with a mixture of cornbread stuffing, cream cheese, crabmeat and mozzarella, with more of the cheese sprinkled on top before baking.

  • Servings: 10


10 Large Portobello Mushrooms, stems removed
1× 8-oz pkg 1/3-less-fat Cream Cheese, softened
½ lb Imitation Crabmeat
¼ cup Butter, melted
1 tsp Pepper, or to taste
½ tsp Garlic Powder
2 cups Shredded Part-skim Mozzarella Cheese, divided
1× 6-oz box Cornbread Stuffing Mix, dry


Preheat oven to 350 degrees. Wipe mushrooms with a damp cloth. Arrange mushrooms, gill side up, on a foil-lined baking sheet and place in oven for 10 minutes. Combine cream cheese, crabmeat, melted butter, pepper, garlic powder, and about HALF of the mozzarella cheese in a food processor; pulse until well-blended. Remove to a large bowl. Prepare stuffing mix according to package directions; mix prepared stuffing into crab mixture and liberally place on top of mushrooms. Sprinkle remaining cheese on top. Bake for 15-20 minutes or until cheese is lightly browned.