Easy Crab and Havarti Stuffed Portabella Mushroom Caps are a quick and easy dish. They’re filled with rich crab, creamy Havarti cheese and then sweet sundried tomatoes.
John and I relish our downtime. We have been in our home for almost 28 years. We have done a lot of remodeling. The first projects were functional for a young family. Our more recent projects have been for comfort and aesthetics.
A couple of these projects focused on our backyard, such as putting in a koi pond and outdoor living spaces.
We have worked very hard for most of our lives, so we have created spaces that we enjoy relaxing and entertaining in.
When we don’t have anything planned, we will often make a simple meal that requires very little prep, or clean-up, and eat outside. Our Crab and Havarti stuffed Portabellas actually originated as an appetizer using the smaller caps. I often make these for lunch, and love to change up the stuffing ingredients. You can leave out the crab for a great vegetarian dish.
In this recipe, I used an ingredient that I’d never had the opportunity to use, garlic scapes. Wikipedia defines garlic scapes as “long, leafless flowering stems rising directly from a bulb or rhizome”. They must be used when they first appear or they will be tough. They taste like very light and smooth garlic. I used them in my stuffing. They are the little green bits that you see. You can substitute with garlic.
Easy Crab and Havarti Stuffed Portabella Mushroom Caps are a quick and easy dish. They're filled with rich crab, creamy Havarti cheese and then sweet sundried tomatoes.
- 4 portabella mushroom caps large caps or several small baby bellas
- 1 6 oz can of crab
- 1 cup shredded Havarti cheese
- olive oil
- Salt and pepper
- 2 garlic cloves or Garlic scapes or 1 to 2 minced
- 4 Sundried tomatoes slices diced (see notes)
Place oven rack 6 inches from the broiler element and turn on broil setting.
Using a spoon, scoop out the gills of the underside of each mushroom cap. Using a damp paper towel, brush any dirt from the cap. Do not wash or submerge or they will become soggy. Brush caps with olive oil.
Spray a baking sheet with nonstick cooking spray. Place mushrooms on the pan caps down.
In a separate bowl, combine crab, cheese, scapes, and diced *sundried tomatoes. Salt and pepper as needed. Fill each mushroom cap full.
Cook under the broiler approximately 5 minutes. Serve immediately.
*Sundried tomatoes can burn under the broiler because of their high sugar content. Either watch carefully or sprinkle them on the caps when they come out of the oven.
Here a few more recipes that make great appetizers or a lite meal!