Image from Taste of Home
By Rebecca Fending
Mushrooms are great not only for cooking, but also for our bodies. Being a low-calorie source of protein, fiber and antioxidants, you can’t go wrong with featuring this fungi in any meal. They also contain a high number of B vitamins, helping boost your immune health and brain function.
It’s not just mushrooms that offer significant health benefits in this recipe, but also crab! Crab is a lean protein choice that doesn’t have much fat, but instead has omega-3 fatty acids, which help promote skin, eye, heart and brain health as we age.
Mushrooms are typically in season at all times in Florida, so if you’re looking for a new recipe to spice up the normal rotation, these stuffed mushrooms are sure to do the trick. Light, low-card but still so satisfying, these mushrooms are sure to be a great meal during the week, or even as an appetizer when hosting.
-4 to 6 large portabella caps (or a package of baby portabellas for bite-sized portions)
-Two 6 oz. cans of lump crab meat, or fresh crab equivalent
-4 to 6 oz. room temperature cream cheese
-¼ cup each of grated parmesan and shredded mozzarella cheese
-¼ cup mayonnaise
-1/3 cup of finely chopped green onions (yellow works, too)
-2 cloves fresh minced garlic
-1/2 teaspoon each of garlic powder, onion powder and Old Bay seasoning
-Salt and pepper to taste
Optional: ½ tablespoon of your favorite hot sauce
- Preheat your oven to 375 degrees Fahrenheit.
- Clean your portabellas and wipe away any excess moisture or dirt. Place the mushroom caps gill side up on a parchment paper lined baking sheet and set aside.
- In a bowl, combine the remainder of your ingredients. Once well combined, spoon the crab filling into your mushroom caps. Top with any extra cheese you may like.
- Bake for 15 to 20 minutes or until the cheese and filling is golden and bubbling. Serve immediately.