Ingredients:

  • 4 large portobello mushroom caps, stems and gills removed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup (8 oz / 225g) cooked crab meat, lump or claw meat
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (2 oz / 60ml) mayonnaise
  • ½ cup (2 oz / 57g) shredded mozzarella or cheddar cheese
  • 2 cloves garlic, minced
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon juice
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges (optional)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Prepare the mushrooms by brushing with olive oil and seasoning with salt and pepper. Place on a baking sheet, gill-side up.
  2. In a bowl, combine all crab filling ingredients until thoroughly mixed.
  3. Evenly distribute the crab filling into each mushroom cap, pressing gently to ensure it's well-packed.
  4. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. Check doneness by gently piercing the mushroom with a fork; it should easily slide through.
  5. Remove from oven. Garnish with fresh parsley and serve immediately. Lemon wedges are a delightful addition.