1/2 cup Muenster cheese, coarsely grated (see notes)
Preheat the oven to 375°F.
Remove the stems from the portobello caps, finely chop them and place in a mixing bowl. Remove the mushroom gills, then brush the caps clean and arrange them in a single layer in a shallow baking pan that’s been coated with nonstick spray. Season each mushroom cap with salt and pepper and set aside.
Add the crab, egg, panko, onions, garlic, thyme, lemon juice, salt and pepper to the chopped portobello stems. Gently combine all the ingredients and divide the stuffing between the mushroom caps. Gently compress the stuffing to form a slight mound in each mushroom.
Bake until the crab mixture is set and light golden brown, 9 to 11 minutes.
Remove from the oven, top each mushroom with grated cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly. Serve with lemon wedges and hot sauce if desired.
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach