Print

Crab-Stuffed Portobello Mushrooms Recipe

Crab-Stuffed Portobello Mushrooms Recipe
Print Recipe

★★★★★

5 from 29 reviews

Deliciously savory crab-stuffed portobello mushrooms baked to golden perfection, combining tender mushroom caps with a flavorful mixture of lump crabmeat, herbs, and cheese, making a perfect appetizer or light meal.

Ingredients

Scale

Mushrooms

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

Filling

  • 8 oz lump crabmeat (fully-cooked, pasteurized)
  • 1/2 cup panko crumbs
  • 2 tablespoons chopped sweet onion
  • 1–2 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 (to taste)

For Serving

  • Lemon wedges
  • Optional: hot sauce

Instructions

  1. Pre-bake the portobello mushroom caps: Preheat your oven to 375°F (190°C) and coat a shallow baking pan with nonstick spray. Remove the stems from the portobello caps and reserve the stems for the stuffing. Using a spoon, gently scrape out the gills from the inside of the mushroom caps to prevent bitterness, then blot the caps clean with paper towels.
  2. Bake the mushrooms: Place the mushroom caps upside down (top side down) on the prepared baking sheet, seasoning them lightly with salt and freshly ground black pepper. Bake for 8 minutes, then remove them from the oven and carefully blot away any liquid that has pooled inside and around the caps with paper towels. Set the caps aside while you prepare the stuffing.
  3. Prepare the crab stuffing: Dice the reserved mushroom stems finely and place them in a mixing bowl. Add the lump crabmeat, panko breadcrumbs, chopped sweet onion, minced garlic, fresh thyme leaves, and lemon juice to the bowl.
  4. Add cheese and seasoning: Reserve 2 tablespoons of shredded cheese for topping. Add the remaining cheese to the crab mixture. Gently combine all ingredients and season to taste with salt and freshly ground black pepper. Finally, stir in the lightly beaten egg to bind the mixture.
  5. Fill the mushroom caps: Divide the crab stuffing evenly between the softened mushroom caps, gently pressing the mixture into each cap to form a slight mound.
  6. Bake the stuffed mushrooms: Place the stuffed mushrooms back in the oven and bake for 10 to 12 minutes, or until the crab mixture is firm and beginning to turn golden brown on top.
  7. Add cheese topping and finish baking: Remove the mushrooms from the oven, sprinkle the reserved 2 tablespoons of shredded cheese evenly over each cap, and return them to the oven for an additional 2 to 4 minutes. Bake until the cheese is melted, bubbly, and slightly golden.
  8. Serve: Remove the crab-stuffed mushrooms from the oven and serve warm with lemon wedges on the side. Optionally, add a dash of hot sauce for an extra zing.

Notes

  • Ensure the crabmeat is fully cooked and pasteurized for safety.
  • You can substitute Monterey Jack cheese with Muenster or a mild melting cheese of your choice.
  • Scraping out the mushroom gills helps prevent excess moisture and bitterness.
  • For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
  • These mushrooms make a great appetizer or a light main course paired with a fresh salad.
  • Be careful not to overfill the mushrooms to avoid spilling during baking.

Nutrition

Keywords: crab stuffed mushrooms, portobello stuffed mushrooms, seafood appetizer, easy baked mushrooms, crab recipes

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