Servings: 4

4 portobello mushroom caps 4 portobello mushroom caps
8 oz pasteurized crab meat lump or backfin 8 oz pasteurized crab meat lump or backfin
1/2 cup panko crumbs ½ cup panko crumbs
½ sweet onion minced ½ sweet onion minced
⅓ Red bell pepper chopped ⅓ Red bell pepper chopped
1 to 2 cloves garlic minced (about 1 teaspoon) 1 to 2 cloves garlic minced (about 1 teaspoon)
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried 2 teaspoons fresh thyme leaves or ½ teaspoon dried
Juice of 1/2 lemon about 1-1/2 tablespoons Juice of ½ lemon about 1-½ tablespoons
Old bay—a few shakes Old bay-a few shakes
Lemon pepper—a few shakes Lemon pepper-a few shakes
2/3 cup mozzarella or any melty white cheese ⅔ cup mozzarella or any melty white cheese
1 egg lightly beaten 1 egg lightly beaten
Salt and freshly ground black pepper Salt and freshly ground black pepper
Lemon wedges for serving Lemon wedges for serving

Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
Sauté the onions and peppers in butter until soft. Add the garlic and continue to sauté.
Remove the stems from the portobello caps, dice them and add to the skillet with the onions and peppers.
Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan stem side down. Brush with olive oil. Place in a 400° oven for 5 minutes to release some of its water.
Remove from the oven, flip and season each mushroom cap with salt and pepper and set aside.
In a mixing bowl add the onion and pepper mixture, panko, thyme, lemon pepper, old bay and lemon juice. Fold to combine. Add most of the cheese (save some for the tops) and fold. Add in the crab and gently fold into the mixture. Taste for seasoning at this point and add whatever else you may like.
Stir in the beaten egg.
Divide the stuffing between the mushrooms and compress gently to form a slight mound.
Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.
Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.
Serve with lemon wedges and a dash of hot sauce if desired.