The inspiration for this dinner came about rather oddly; my man was recanting a funny story about the first time his dad encountered a vegetarian mushroom burger ….that is, a mushroom instead of a burger patty. Though it was brought up as the punch line of a joke, it reminded me of this delicious veggie burger from a restaurant I worked at in 2006, and I knew I had to make it. And, to avoid scaring off my meat-loving man, I figured I’d be generous and toss in some crab meat. The filling ended up reminding me of the Asian delight, crab rangoon, sans wrapper. Enter: crab rangoon mushroom caps!
2 portobello mushrooms caps, stem removed
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp oregano
4 oz cream cheese, at room temp
1/2 tsp minced garlic
1/2 tsp Italian seasoning, or any herb mixture
1 can chunk crab meat
1/2 lemon, squeezed
salt and pepper, to taste
3 tbsp gluten free breadcrumbs
1 tsp butter, melted
pickled onions, to garnish
1. Marinate the mushroom caps in the vinegar and oil 15 min – 1 hour. Heat your oven to 425F and, removing the mushrooms from their marinade, roast on a sheet pan for about 10 minutes until softened slightly. Remove from the oven to cool.
2. Meanwhile, gently fold together the cream cheese, crab, and remaining ingredients to make the filling. Spread filling over both mushroom caps evenly.
3. Mix together the melted butter and breadcrumbs and sprinkle overtop of the mushrooms. Raise the oven temperature to 475F and return the mushrooms to the oven for another 10 minutes, til breadcrumbs are golden brown. Serve with the pickled onions.
– To keep this vegetarian, simply omit the crab.