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Crab-Stuffed Portobello Mushrooms Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cookwithruby.com/crab-stuffed-portobello-mushrooms-recipe/