Print

Easy Crab and Havarti Stuffed Portabella

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.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4
Author Hostess At Heart

Ingredients

  • 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)

Instructions

  • 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.

Notes

*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.

Nutrition

Serving: 4g | Calories: 91kcal | Carbohydrates: 5g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 262mg | Potassium: 503mg | Fiber: 1g | Sugar: 3g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!