Go Back
Delicious Crab Stuffed Portobello Mushrooms topped with cheese and herbs

Crab Stuffed Portobello Mushrooms

Delicious and easy-to-make Crab Stuffed Portobello Mushrooms that feel special for any occasion while keeping dish cleanup minimal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 2 servings
Course: Appetizer, Main
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Mushrooms
  • 2 large Portobello mushrooms Look for caps that are firm and not slimy.
Crab Filling
  • 8 oz Lump crab meat Check for shell bits.
  • 4 oz Cream cheese Makes the filling creamy.
  • 1 tbsp Mayonnaise Adds richness.
  • 2 cloves Garlic, minced Fresh is best.
  • 1 stalk Green onion or chives, sliced For an onion bite.
  • 1 tbsp Lemon juice Brightens the filling.
  • 1 tsp Old Bay seasoning or paprika For classic seafood flavor.
  • 1/2 cup Parmesan or mozzarella cheese For a lightly golden top.
  • 1/4 cup Panko or breadcrumbs Optional for added crunch.
  • to taste Salt and pepper Taste as you go.
  • 1 tbsp Olive oil or butter For brushing the mushrooms.

Method
 

Preparation
  1. Preheat your oven to 400 degrees F.
  2. Remove the stems from the portobellos, and scrape out the gills if desired. Wipe the caps clean with a damp paper towel. Brush with olive oil or melted butter, and season with salt and pepper.
  3. Place the mushrooms gill side up on a lined baking sheet.
Mixing the Filling
  1. In a bowl, combine cream cheese, mayonnaise, minced garlic, sliced green onion, lemon juice, Old Bay seasoning, and a pinch of pepper.
  2. Gently fold in the lump crab meat without mashing.
  3. If using breadcrumbs, stir in a small handful now, or sprinkle on top later for crunch.
Baking
  1. Spoon the crab filling into each mushroom cap, mounding it slightly.
  2. Sprinkle cheese over the top and bake for 18 to 22 minutes until the mushrooms are tender and the tops are golden.
  3. For extra browning, broil for 1 to 2 minutes, watching closely to prevent burning.
Serving
  1. Let the mushrooms rest for about 5 minutes before serving.
  2. Finish with a squeeze of lemon and a sprinkle of chopped parsley or chives.

Notes

This dish tastes best when served hot. You can prepare the filling and mushrooms ahead of time for convenience. Optional ingredients can enhance the dish significantly if desired.