About the Recipe
Get ready to enchant and impress your guests with this delightful and elegant gluten-free version of a beloved classic dish. Imagine tender and juicy portobello mushroom caps, perfectly cooked to bring out their natural flavors, serving as the ideal base for a rich and flavorful filling. This filling is a luxurious blend of fresh, succulent lump crab meat, which adds a touch of the ocean’s finest, combined with creamy, velvety cheese that melts in your mouth, and a fragrant basil butter that infuses the dish with a hint of aromatic herbs. This culinary masterpiece elevates a traditional appetizer to the status of a visually stunning main course, making it an exceptional choice for hosting a sophisticated dinner party with friends or an intimate, romantic evening for two. The combination of textures and flavors is sure to leave a lasting impression on your guests, making this dish a standout feature of any meal.
Ingredients
1 teaspoon olive oil
1 small sweet onion chopped
2 cloves garlic chopped
2 crab legs cooked and shredded 1 ¼ cups
5 ounces Italian cheese
1 cup shredded Parmesan cheese
¼ cup gluten-free Panko crumbs
1 tablespoon Italian seasoning
2 large portobello mushrooms
½ cup fresh chopped basil divided
4 tablespoons butter
Juice from half a lemon
Preparation
Heat a pan to medium heat and add olive oil.
Add the onion and cook for about 5 minutes until it softens.
Add the garlic and cook for another minute until it becomes fragrant.
Allow the mixture to cool and then add it to a mixing bowl.
Add the crab meat, cheeses, Panko, Italian seasoning, and about half of the fresh basil. Stir everything together.
Preheat the oven to 350 degrees Fahrenheit.
Scoop out the innards of the mushrooms.
Stuff each mushroom with the crab mixture and sprinkle with dried basil.
Place the stuffed mushrooms on a lightly oiled baking sheet. Bake them in the oven for 20-25 minutes.
While the stuffed mushrooms are baking, add butter, lemon juice, and the remaining basil to a small pot. Heat the mixture on low heat until the butter melts. Stir the mixture gently.
Once the stuffed mushrooms are done baking, drizzle the Lemon-Basil Butter over them and serve.
Notes
You can also prepare these stuffed mushrooms on the grill over indirect medium heat.