Delight your taste buds with these savory crab-stuffed portobello mushrooms, a perfect appetizer or side dish for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture for your mushrooms.
Clean the portobello mushrooms and remove the stems, setting the caps aside.
Use a damp paper towel to gently clean the mushrooms to avoid making them soggy.
Chop the mushroom stems and the onion finely.
Chopping the stems and onion finely ensures they blend well into the stuffing.
In a skillet, melt the butter over medium heat and sauté the chopped stems, onion, and minced garlic until softened.
Stir frequently to prevent the garlic from burning, which can make it bitter.
In a mixing bowl, combine the sautéed mixture with the crab meat, bread crumbs, parsley, salt, and pepper.
Mix gently to avoid breaking up the crab meat too much, preserving its texture.
Stuff each mushroom cap with the crab mixture, pressing lightly to pack it in.
Overfilling can cause the stuffing to spill out during baking, so pack it just to the brim.
Place the stuffed mushrooms on a baking sheet and bake for 25-30 minutes, or until the tops are golden and the mushrooms are tender.
Check the mushrooms halfway through to ensure even cooking and prevent overbaking.
Serve the stuffed mushrooms warm, garnished with additional parsley if desired.
Serving immediately ensures the best texture and flavor for your dish.
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