Easy Crab and Havarti Stuffed Portobello 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 minutesmins
Cook Time 5 minutesmins
Total Time 15 minutesmins
Author Hostess At Heart
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4portobello mushroom capslarge caps or several small baby bellas
1 6ozcan of crab
1cupshredded Havarti cheese
Salt and pepper
4Sundried 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.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.