Crab Stuffed Portabella Mushrooms Recipe
Crab Stuffed Portabella Mushrooms are filled with tons of crab, a mixture of creamy cheeses and no fillers or breadcrumbs. Small baby Bellas are perfect for an appetizer and the large portabella mushrooms are perfect for an entree or burger.
Serve with a simple green salad tossed with a little olive oil and balsamic vinegar and you have the perfect light weeknight meal.
Crab Stuffed Portabella Mushrooms
- 12 oz cooked cracked crab or cooked canned crab
- 2 T fat-free sour cream
- 1/2 T dijon mustard
- 2 T cream cheese - softened
- 3 T shredded cheddar cheese
- 3 oz blue cheese
- 4 large portabella mushroom
- 1/2 lemon - large
- Heat grill to medium high about 425 degrees
- If using canned crab, drain crab, remove any random pieces of shell and squeeze with 1/2 a lemon
- Gently fold sour cream, dijon mustard, blue cheese, and shredded cheddar cheese in prepared crab
- Stuff portabella
- Wrap in foil and grill or place on a grill pan
- Cook mushroom for 10 - 15 minutes over med heat
- Serve warm
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I love serving homemade meals and entertaining, but I don’t love spending all my time in the kitchen… Sound familiar? I’ll share my shortcuts for getting delicious, healthy food on the table – easy, fast & stress-free. All of my recipes have been tested on family and friends. We love them and I hope you will too.
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