Introduction

Crab-stuffed portobello mushrooms make a delightful appetizer or light main dish. Filled with succulent crab meat and flavorful herbs, these mushrooms are baked to golden perfection and topped with melted cheese. They bring a touch of elegance to any meal with minimal effort.

Two stuffed mushrooms sit on a large white plate placed on a white marbled surface. Each mushroom cap is filled with a mixture that appears creamy and slightly chunky, with a top layer of melted, light golden-brown cheese that looks soft and slightly bubbly. The mushrooms have a dark brown color with textured edges, and the filling has small bits of herbs and finely chopped ingredients, giving it a speckled look. A silver fork with a dark wooden handle rests on the plate’s edge near the mushrooms. There is a sprig of green thyme near the top left corner of the image and a bright yellow lemon wedge partially visible at the bottom left, with a teal cloth napkin on the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 portobello mushroom caps (3-1/2 to 4″ diameter)
8 oz lump crabmeat (fully-cooked, pasteurized)
1/2 cup panko crumbs
2 tablespoons chopped sweet onion
1 or 2 cloves garlic (minced)
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
1-1/2 tablespoons freshly squeezed lemon juice (from 1/2 lemon)
2/3 cup shredded Muenster or Monterey Jack cheese (divided)
1 egg (lightly beaten)
Salt and freshly ground black pepper
Lemon wedges (for serving)

Instructions

Step 1: Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray. Remove the stems from the portobello caps and reserve. Gently scrape the gills from the mushrooms using a spoon, then brush the caps clean with paper towels. Place mushrooms top side down on the baking sheet, season lightly with salt and pepper, and bake for 8 minutes. After baking, blot away any liquid with paper towels and set aside.
Step 2: Dice the reserved mushroom stems and place them in a mixing bowl. Add the crabmeat, panko crumbs, chopped onion, minced garlic, thyme leaves, and lemon juice. Reserve 2 tablespoons of shredded cheese for topping, then add the remaining cheese to the crab mixture. Combine gently and season with salt and pepper. Stir in the beaten egg to bind the mixture.
Step 3: Divide the crab stuffing evenly among the mushroom caps, gently pressing it to form a slight mound in each one. Return the stuffed mushrooms to the oven and bake for 10 to 12 minutes, until the filling is firm and golden brown.
Step 4: Remove the mushrooms from the oven, sprinkle the reserved cheese on top, and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly. Serve hot with lemon wedges and a dash of hot sauce if desired.

Tips & Variations

For extra flavor, add a teaspoon of Old Bay seasoning to the crab mixture.
Swap Muenster or Monterey Jack cheese with mozzarella or cheddar for a different cheese profile.
Use fresh herbs like parsley or chives in place of thyme for a varied taste.
If you prefer less moisture, gently squeeze excess liquid from the crabmeat before mixing.

Storage

Store leftover crab-stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven for about 10 minutes or until warmed through to keep the texture intact. Avoid microwaving as it may make the mushrooms soggy.

How to Serve

Two stuffed mushrooms sit on a white plate over a white marbled surface, each filled with a creamy mixture that has shredded white pieces and dark bits of mushroom, golden-baked on top with a slightly crispy texture. The mushrooms are dark brown and serve as a base for the thick, well-packed stuffing. Around the mushrooms are three lemon wedges, bright yellow with a juicy texture, and a small green herb sprig placed near the upper left. The photo is taken close-up, showing details of the stuffed filling and the soft shine on the lemons. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat instead of lump crabmeat?

Yes, canned crab meat can be used as a convenient alternative; just be sure to drain it well to prevent excess moisture in the stuffing.

Can I prepare crab-stuffed mushrooms ahead of time?

You can assemble the mushrooms a few hours before baking and keep them refrigerated. Bake just before serving to maintain optimal texture and flavor.

Crab-Stuffed Portobello Mushrooms Recipe

Print Recipe

★★★★★

4.6 from 147 reviews

Delight in these savory Crab-Stuffed Portobello Mushrooms, featuring tender mushroom caps filled with a flavorful mixture of lump crabmeat, fresh herbs, and cheese. Perfect as an elegant appetizer or light entrée, this recipe combines the rich taste of seafood with the earthiness of portobello mushrooms, baked to golden perfection and served with bright lemon wedges.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Mushrooms

4 portobello mushroom caps (3–1/2 to 4″ diameter)

Stuffing

8 oz lump crabmeat (fully-cooked, pasteurized)
1/2 cup panko crumbs
2 tablespoons chopped sweet onion
1 or 2 cloves garlic (minced)
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
1–1/2 tablespoons freshly squeezed lemon juice (from 1/2 lemon)
2/3 cup shredded Muenster or Monterey Jack cheese (divided)
1 egg (lightly beaten)
Salt and freshly ground black pepper, to taste

For Serving

Lemon wedges

Instructions

Preheat and prepare mushrooms: Preheat your oven to 375°F (190°C) and lightly coat a shallow baking pan with nonstick spray. Remove the stems from the portobello caps and set the stems aside. Use a spoon to gently scrape out the gills from the mushroom undersides, then clean the caps by brushing gently with paper towels.
Pre-bake mushroom caps: Place the mushrooms top side down on the baking pan and season them lightly with salt and freshly ground black pepper. Bake for 8 minutes, then remove from oven and blot away any accumulated moisture with paper towels. Set them aside while you prepare the stuffing.
Prepare crab stuffing: Dice the reserved mushroom stems finely and place them into a mixing bowl. Add the lump crabmeat, panko breadcrumbs, chopped sweet onion, minced garlic, thyme leaves, and lemon juice. Reserve 2 tablespoons of shredded cheese for topping, then add the remaining cheese to the bowl. Season the mixture with salt and pepper to taste and gently combine. Finally, stir in the lightly beaten egg to bind the ingredients.
Stuff the mushrooms: Divide the crab stuffing evenly among the pre-baked mushroom caps, gently pressing the mixture to form a slight mound in each cap.
Bake the stuffed mushrooms: Return the stuffed mushrooms to the oven and bake for 10 to 12 minutes or until the crab filling is firm and golden brown on top.
Add cheese topping and finish baking: Remove the mushrooms from the oven and sprinkle the reserved 2 tablespoons of shredded cheese on top of each. Return to the oven and bake for an additional 2 to 4 minutes until the cheese has melted and is bubbly.
Serve: Plate the crab-stuffed portobello mushrooms and serve warm with fresh lemon wedges. Optionally add a dash of hot sauce for extra flavor and heat.

Notes

If fresh thyme is unavailable, dried thyme works well—just use 1/4 teaspoon as recommended.
For a dairy-free option, substitute cheese with a vegan alternative or omit it altogether.
Ensure crabmeat is fully cooked and pasteurized for safety.
Panko crumbs give a nice light texture; regular breadcrumbs may be substituted but may alter texture slightly.
Wiping mushrooms with a damp paper towel helps retain their structure without making them soggy.
Serve with a crisp green salad or steamed vegetables for a complete light meal.

Keywords: crab stuffed mushrooms, seafood appetizer, portobello mushrooms, baked crab recipe, easy appetizer, elegant starter