Crab & Wild Rice Stuffed Portabella Mushrooms

My three favorite foods are broccoli, avocado, and mushrooms, so when I saw a package of five huge portabella mushrooms at Costco, of course I had to get them!  I already had crab leftover from my Safe Sushi, so I decided to make a crab and wild rice filling for my mushrooms.

Now if you're not a mushroom lover like I am, or you have leftover filling, this recipe is also delicious if you spread out the filling in a large baking dish, sprinkle it with parmesan cheese, then bake it for 30 minutes at 400*.  That's what I did with my leftover filling, it came out like perfect little pie pieces and was divine!

Another great way to use this filling is stuffing smaller mushrooms and making the dish an appetizer!  If you get normal mushrooms that are slightly on the large side, then scoop out the stem, they should be just the right size for appetizers.  Of course you won't have to bake them nearly as long as the big ones, so just be careful with that aspect.

5 portabella mushrooms

½ onion, finely chopped

2 cloves garlic, minced

2 TBSP white wine

1 tsp Sumac spice blend

3 ½ cups cooked wild rice

½ lb. super lump crab meat

2 small eggs or 1 ½ large eggs

1 cup Quattro Formagio cheese blend from Trader Joe's, or your favorite stretchy cheese

Parmesan cheese

Thoroughly wash the mushrooms, then use a small knife to remove their stems.  Finely chop the stems and save them for later.

Coat the mushrooms in olive oil, salt, and pepper, then arrange them gills-up on a foil lined baking sheet.

Preheat a large pan coated in olive oil.  Sauté the onion and garlic until the onion turns a light golden brown.

Add the mushroom stems, white wine, and Sumac spice blend along with a light sprinkling of salt and pepper.  Continue to sauté until the white wine is fully cooked off and there is very little liquid in the pan.  Turn off the stove and briefly cool the onion mixture.

Add the wild rice, crab, eggs, and Quattro Formagio cheese to the onion mixture and mix thoroughly.

Fill the prepared portabella mushrooms with the filling, creating a rounded mound.  Use the back of a wooden spoon to pack in the filling as you go.

Sprinkle on a generous layer of Parmesan cheese and lightly press it onto the top of the filling to prevent it from falling off.

Bake the mushrooms in a 400* oven for 30 minutes until the cheese is golden brown and the mushrooms have begun to release their juices.  If the cheese begins to burn, cover the mushrooms with foil and continue the cooking process.

These mushrooms are ideal served alongside a salad, try them with my Garden Salad & Dressing!

To see more of my pictures you can find me on Instagram at @audreygracephotography.