This elotes crab-stuffed portabellas recipe is delicious and versatile. I invented this tasty treat by combining the scrumptious elotes and esquites flavors I enjoyed in Mexico with my love of stuffing anything delicious into a portabella. I hope you enjoy as much as I do!

They say, when life gives you lemons, make lemonade… I say, when life gives you mushrooms, stuff them and eat them!

My favorite tips:

*The beauty of this quick and easy recipe is that you can adjust the spices to create just the right level of heat!
*To prepare the portabellas, I simply snap out the stem by slightly twisting. You can cut it out if you prefer. I use a spoon to carefully scrape the inside and remove the gills.
*I prefer to rinse my portabellas quickly in cool water and pat dry, making sure not to let them soak up the water. You can also brush off any foreign matter and skip the washing if you prefer.
*I prefer to use olive oil cooking spray for my baking sheet. You can use your favorite!
*I use crab meat from the refrigerated seafood section of the grocery store. You can also cook your own crab and pick out the meat, but it takes a long time to get enough crab for this recipe!
*If you have fresh corn kernels, use them! My easy option is to purchase frozen corn and measure out the cup you need for this recipe. You can retain the rest for future use.
*I love to garnish with fresh jalapeno peppers. You could also use serrano for more heat, or leave them off for less heat.

*Cooking is more fun when you have a good baking sheet. You want one that doesn’t warp or bend in the oven. My favorite pan is this aluminum half-sheet pan from Nordic Ware. You will love it!

Elotes Crab-Stuffed Portabellas

Recipe by AmiessaCourse: Dinner, AppetizersCuisine: Mexican-InspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

These elotes crab-stuffed portabellas are amazing!

Ingredients

4 large portabella caps, with gills and stems removed
12 ounces lump crab meat
4 green onions, sliced
1 cup corn kernels, thawed from frozen
2 Tbsp Crema Mexicana
3/4 cup Cotija cheese, crumbled
1 tsp ground cumin
1/2 tsp chili powder
Juice of 1/2 lime
1/2 to 1 cup Queso Fresco, shredded
Olive oil cooking spray
Garnish – optional chili powder
Garnish – optional Crema Mexicana
Garnish – optional jalapeno, fresh sliced
Garnish – optional lime wedges

Directions

Preheat oven to 350 degrees. Spray baking sheet with cooking spray.
Place prepared portabellas on the cooking sheet.
In large bowl, combine crab, green onions, corn, Crema Mexicana, Cotija cheese, cumin, chili powder, and lime juice. Mix thoroughly.
Spoon the crab mixture evenly into the portabellas.
Gently press the Queso Fresco evenly onto the top of the mixture. Add more or less depending on your preference.
Bake 25-30 minutes.
Remove from oven and serve! Garnish as desired – sprinkle lightly with chili powder, drizzle with Crema Mexicana, add fresh jalapenos and lime wedges.

Notes

*To prepare the portabellas, I simply snap out the stem by slightly twisting. You can cut it out if you prefer. I use a spoon to carefully scrape the inside and remove the gills.
*I prefer to rinse my portabellas quickly in cool water and pat dry, making sure not to let them soak up the water. You can also brush off any foreign matter and skip the washing if you prefer.
*I use crab meat from the refrigerated seafood section of the grocery store. You can also cook your own crab and pick out the meat, but it takes a long time to get enough crab for this recipe!
*If you have fresh corn kernels, use them! My easy option is to purchase frozen corn and measure out the cup you need for this recipe. You can retain the rest for future use.
*I love to garnish with fresh jalapeno peppers. You could also use serrano for more heat, or leave them off for less heat.
*Cooking is more fun when you have a good baking sheet. You want one that doesn’t warp or bend in the oven. My favorite pan is this aluminum half-sheet pan from Nordic Ware. You will love it!