Crab Stuffed Portobello Mushrooms Recipe

Introduction

Crab Stuffed Portobello Mushrooms make a delicious and elegant appetizer or main dish. Loaded with a creamy, cheesy crab filling, these mushrooms are baked to golden perfection. They are perfect for seafood lovers looking for a satisfying yet light bite.

Ingredients

• 8 large portobello mushrooms, stems removed and cleaned
• 8 ounces lump crab meat, drained and picked over for shells
• 1 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Arrange the cleaned portobello mushrooms on a baking sheet with the gill side facing up. Drizzle each mushroom with olive oil and season with salt and pepper.
2. Step 2: In a mixing bowl, combine the crab meat, cream cheese, mozzarella, Parmesan, mayonnaise, Dijon mustard, lemon juice, garlic powder, Old Bay seasoning, salt, black pepper, and chopped parsley. Stir until the mixture is well blended.
3. Step 3: Spoon the crab mixture evenly into each mushroom cap, gently pressing it down to pack the filling.
4. Step 4: Bake the stuffed mushrooms in the preheated oven for 20 to 25 minutes, until the mushrooms are tender and the filling turns golden brown on top.
5. Step 5: Remove from the oven and allow to cool for a few minutes before serving. Enjoy warm.

Tips & Variations

• For a bit of heat, add a pinch of cayenne pepper or finely chopped jalapeño to the crab mixture.
• Substitute cream cheese with goat cheese for a tangier flavor.
• Sprinkle additional Parmesan on top before baking for a crispier crust.
• Use fresh crab meat when possible for the best texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F until warmed through to maintain texture. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these mushrooms ahead of time?

Yes, you can assemble the mushrooms with the crab filling and store them in the refrigerator covered for up to 24 hours before baking.

Can I use other types of mushrooms?

Portobello mushrooms are ideal due to their size and sturdy caps, but large cremini or white mushrooms can be used as a substitute, though the filling amount may need adjusting.

Crab Stuffed Portobello Mushrooms Recipe

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4.9 from 125 reviews

Deliciously savory Crab Stuffed Portobello Mushrooms featuring tender portobello caps filled with a creamy, cheesy crab mixture, baked to golden perfection. This appetizer or main dish combines fresh lump crab meat with cream cheese, mozzarella, and Parmesan, seasoned with Old Bay and fresh parsley for a delightful seafood twist.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Mushrooms

• 8 large portobello mushrooms, stems removed and cleaned
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Crab Filling

• 8 ounces lump crab meat, drained and picked over for shells
• 1 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffed mushrooms.
2. Prepare mushrooms: Arrange the cleaned portobello mushrooms on a baking sheet with the gill side facing up. Drizzle each mushroom with olive oil and season evenly with salt and black pepper to enhance flavor.
3. Mix crab filling: In a mixing bowl, combine lump crab meat, softened cream cheese, shredded mozzarella, grated Parmesan, mayonnaise, Dijon mustard, lemon juice, garlic powder, Old Bay seasoning, salt, black pepper, and chopped fresh parsley. Mix thoroughly until all ingredients are well blended into a creamy mixture.
4. Stuff mushrooms: Evenly spoon the crab mixture into each portobello mushroom cap, pressing down gently to pack the filling firmly into the cavity.
5. Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the crab filling is golden brown and bubbly on top.
6. Serve: Remove the mushrooms from the oven and let them cool for a few minutes before serving warm as an appetizer or a main course.

Notes

• Ensure crab meat is thoroughly picked over to remove any shell fragments.
• You can substitute mayonnaise with Greek yogurt for a lighter option.
• Adjust Old Bay seasoning according to your spice preference.
• For extra garnish, sprinkle additional fresh parsley before serving.
• These stuffed mushrooms can be prepared ahead and baked just before serving.

Keywords: crab stuffed mushrooms, portobello mushrooms recipe, seafood appetizer, baked stuffed mushrooms, crab appetizer