These crab-stuffed Portobello mushrooms are a delightful blend of tender mushroom caps filled with a creamy, savory crab mixture. Perfect as an appetizer or a light main course, this dish combines fresh ingredients, rich flavors, and simple techniques to create a gourmet experience that’s easy enough for weeknight dinners or entertaining.

Recipe Tips and Tricks

Choose Fresh Mushrooms: Select firm and large Portobello mushrooms to hold the stuffing well. Clean them gently with a damp cloth.
Drain Crab Meat Well: Excess liquid can make the filling too wet. Pat the crab meat dry before mixing.
Don’t Overstuff: While tempting, overloading the mushrooms can cause spillage during baking.
Use a Baking Rack: This ensures even heat circulation and prevents soggy mushroom bottoms.
Add a Crunchy Top: Sprinkle breadcrumbs or parmesan for a golden, crispy topping.

Why You’ll Love This Recipe

Crab-stuffed Portobello mushrooms are the epitome of comfort food with a gourmet twist. The earthy flavors of mushrooms pair harmoniously with the sweet, tender crab meat, while the creamy cheese filling adds a touch of decadence. Whether you’re hosting a dinner party or craving a luxurious weeknight meal, this recipe delivers in flavor, texture, and presentation. The flexibility to customize ingredients ensures you can adapt it to your taste preferences or dietary needs.

Crab-Stuffed Portobello Mushrooms

Kathie Clane

Savory Portobello mushrooms filled with creamy crab, herbs, and cheese, creating a rich, gourmet dish perfect for any occasion.

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Prep Time 15

Cook Time 25

Additional Time 5

Total Time 45

Course Recipe for Stuffed Mushrooms

Cuisine American

Servings 4

Calories 276 kcal

Ingredients

8 large Portobello mushroom caps stems and gills removed
1 cup lump crab meat drained
4 oz cream cheese softened
½ cup grated parmesan cheese
⅓ cup breadcrumbs or panko
2 cloves garlic minced
1 tbsp fresh parsley chopped (plus extra for garnish)
½ tsp thyme leaves
1 tbsp olive oil
Salt and black pepper to taste

Instructions

Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Clean the Portobello mushroom caps with a damp cloth, remove the stems and gills, and pat them dry. Lightly brush each cap with olive oil and place them on a baking sheet lined with parchment paper.
Mix the Filling: In a mixing bowl, combine cream cheese, parmesan cheese, breadcrumbs, crab meat, minced garlic, parsley, thyme, salt, and pepper. Stir until the mixture is evenly blended and creamy.
Stuff the Mushrooms: Spoon the crab mixture into each mushroom cap, pressing gently to fill but not overflow. Sprinkle additional breadcrumbs on top for a crispy texture.
Bake: Place the stuffed mushrooms in the preheated oven and bake for 20–25 minutes, or until the tops are golden and the filling is hot and bubbly.
Garnish and Serve: Remove the mushrooms from the oven, sprinkle with fresh parsley, and serve warm.

Notes

For added flair, drizzle a lemon butter sauce or serve with a side of arugula salad for freshness.

Keyword baked mushroom caps, Crab-stuffed Portobello mushrooms, creamy crab filling, easy holiday appetizers, gourmet appetizer recipe, low-carb seafood dish, luxurious comfort food, seafood stuffing, stuffed mushrooms for parties, versatile Portobello recipes

Ingredient Notes (Long Form)

Portobello Mushrooms: Choose large, firm caps to hold the stuffing securely. Remove stems and gills for a smoother filling surface.
Crab Meat: Lump or claw crab meat works best for its sweet flavor and meaty texture. Imitation crab can be used for a budget-friendly option.
Cream Cheese: Soften the cream cheese to ensure a smooth and creamy filling.
Parmesan Cheese: Adds a salty, nutty depth. Grate fresh for the best flavor.
Garlic and Herbs: Fresh garlic, parsley, and thyme bring a fragrant and flavorful touch to the filling.
Breadcrumbs: Provide structure and a crispy topping when broiled. Use panko for extra crunch.

Variations and Substitutions (Long Form)

Cheese Options: Swap cream cheese with ricotta for a lighter filling or add shredded mozzarella for a gooier texture.
Seafood Twist: Replace crab with cooked shrimp or scallops for a different flavor profile.
Vegetarian Version: Substitute crab with finely chopped artichokes, spinach, or sun-dried tomatoes for a hearty meatless option.
Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for some heat.
Gluten-Free: Use almond meal or gluten-free breadcrumbs in place of regular breadcrumbs.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer to retain crispness.
Freezer: Assemble the mushrooms without baking, wrap tightly, and freeze for up to 1 month. Bake directly from frozen, adding 5–10 minutes to the cooking time.