Crab-Stuffed Mushrooms with Broccoli
Dungeness crab, yogurt, oats, egg, and Parmesan fill meaty portobello caps, with roasted broccoli completing the plate.
By Moow Editorial ·
- Measure every listed ingredient before cooking so the formula and nutrition estimate stay reproducible.
- Divide the finished dish into four equal portions to match the editor-reviewed serving basis.
At a glance
Dungeness crab, yogurt, oats, egg, and Parmesan fill meaty portobello caps, with roasted broccoli completing the plate.
- Yield: 4 servings
- Prep time: 25 minutes
- Cook time: 25 minutes
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 servings.
- Calories: 390 kcal
- Protein: 47 g
- Carbohydrates: 30 g
- Fat: 11 g
- Sodium: 736 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Use the listed gram weights for the closest match to the nutrition estimate.
- 4 large raw portobello mushroom caps (600 g total)
- 1 lb cooked Dungeness crab meat (480 g)
- 6 cups raw broccoli florets (600 g)
- 1 cup plain nonfat Greek yogurt (240 g)
- 1/2 cup old-fashioned rolled oats (40 g)
- 1 large raw egg (50 g without shell)
- 1/2 cup grated Parmesan cheese (40 g)
- 1/4 cup raw lemon juice (60 g)
- 2 garlic cloves, minced (9 g)
- 1 tbsp olive oil (14 g)
- 1 tsp paprika (2 g)
Directions
1. Heat the oven to 425°F (220°C). Scrape the dark gills from the mushroom caps and place the caps gill side up on one half of a large rimmed sheet pan.
2. Toss the broccoli with the olive oil and spread it on the other half of the pan. Roast the mushrooms and broccoli for 10 minutes; carefully pour any liquid from the caps.
3. Fold together the crab, yogurt, oats, egg, half the Parmesan, lemon juice, garlic, and paprika. Divide the filling among the caps and top with the remaining Parmesan.
4. Bake for 12 to 15 minutes, until the filling reaches 160°F (71°C) and the tops are browned. Serve one stuffed cap with one-quarter of the broccoli.
Sources
Because the filling contains raw egg, bake its center to 160°F (71°C); keep the cooked crab chilled before mixing and refrigerate leftovers within 2 hours. Major allergens: crustacean shellfish, milk, and egg. Pick over crab for shell fragments, use certified gluten-free oats only when required, and check every packaged label for cross-contact.