This recipe is based on a recipe for Stuffed Crab Mushrooms, but with a couple intentional changes. In my experience, imitation crab is much cheaper than canned or fresh crab and I believe imitation crab is healthier too. My wife isn’t a fan of seafood, so when I first prepared this meal, my wife vowed to try 1 and, if she didn’t like it, the rest could be leftovers for another day. She ended up eating 6 that day and now its one of her new favorite requests!
Tip: This recipe is not as tough as it looks. Lay out all of the ingredients before you start. After making this recipe for the first time, you will find it only takes an hour from start to finish.
Ingredients
- 12 large Portobello mushrooms
- Olive oil
- 8 oz. cream cheese, softened on the countertop for about 1/2 an hour
- 1/2 cup Mediterranean mini croutons (feel free to use Italian breadcrumbs or crush regular croutons to about 1/4" thickness if you cannot find the mini croutons)
- 1/2 teaspoon garlic powder
- 3-4 tablespoons sour cream
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup finely chopped green onions (use the green tops only and save the bottoms for a good dip!)
- 1/2 cup finely grated Parmesan cheese
- 2-3 tablespoons freshly chopped Italian parsley
- 8 oz. Imitation crab leg, cut to 3/4" length and then lightly spread with two forks
- America's Best Seasoning Hebetz Blend™
- Italian Seasoning
- Salt and pepper, to taste
Directions
- Preheat the oven to 400°F
- Clean the mushrooms and remove the stems. Set the mushrooms on a plate, with the tops facing up, and liberally brush with olive oil.
- In a large bowl, add the cream cheese, croutons, 1/2 teaspoon of garlic powder, Worcestershire saucee, green onions, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. Mix with a spatula or large spoon. The mixture should be slightly chunky.
- Add 3-4 tablespoons of sour cream to the bowl and stir until smooth.
- Add the imitation crab into the bowl and lightly fold in, making sure to not lose the texture of the meat.
- Lightly coat a cast iron skillet with olive oil. Sprinkle America's Best Seasoning Hebetz Blend™ on top of the mushroom crowns. Place the mushrooms, crown down, on the skillet. Put the skillet in the oven for 12-15 minutes.
- Pull the skillet out of the oven. Using a spoon, fill each of the mushrooms with the imitation crab mix. I recommend overfilling the mushrooms a little bit to maximize flavor. Then add a pinch of parmesan cheese to each mushroom. Sprinkle some pepper and America's Best Seasoning Hebetz Blend™ on top of the cheese.
- Return the skillet with the mushrooms to the oven and bake for 17 minutes. Then set the oven to broil (450°F) and allow the mushrooms to cook for another 4 minutes on the middle rack of the oven.
- Pull the skillet out of the oven and enjoy!
Tip: There may be some leftover imitation crab mix. I recommend refrigerating the leftover mix as it makes a great dip for multigrain crackers. Enjoy for up to three days and then throw out any remainder.
Connected Products
America's Best Seasoning
Cheesy, savory, and lightly spicy, America’s Best Seasoning Hebetz™ Blend is your...
$6.99