Crab-Stuffed Mushrooms


This recipe is designed to be a meal, but you can make it into a bite-sized hors d’oeuvre if you use smaller mushrooms and cut the cooking time in half. Either way, they’ll be a hit!

YIELD 4 servings
PREP TIME 10 minutes
COOK TIME 40 minutes

1 large egg
¼ cup mayo
2 Tablespoons Louisiana-style hot sauce
2 scallions, chopped
2 Tablespoons finely chopped parsley
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
1 teaspoon ground cayenne
salt and pepper to taste
4 Portobello mushrooms, stems and gills removed
1 pound crab meat

1. Preheat the oven to 350°F.
2. In a bowl, combine the egg, mayo, hot sauce, scallions, parsley, spices, salt and pepper. Gently stir in the crab until everything is evenly mixed.
3. Season the mushrooms with salt and pepper. Divide the filling between the mushroom caps. Bake for 30-40 minutes, or until the mushrooms start to release some water.
4. Serve hot.

Get more recipes like this in our February 2017 issue, available in print and through Magzter!

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