Name: Tasty Crab Stuffed Portobello Mushrooms Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tsp Tabasco sauce; 8 green onions, thinly sliced; 3/4 cup panko crumbs; 1 large egg; 1 package soft Boursin cheese (garlic & fine herbs recommended); 1 tbsp Worcestershire sauce; 1 lb lump crab meat; 1 tbsp Dijon mustard; 4 to 6 large Portobello mushroom caps (stems and gills removed)

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Introduction

Tasty Crab Stuffed Portobello Mushrooms are a delightful appetizer or light meal, combining tender mushroom caps with a creamy, flavorful crab filling. This recipe is easy to prepare and perfect for impressing guests or enjoying a special treat at home.

Four stuffed mushrooms are arranged on a white round plate with a white marbled background. Each mushroom has a dark brown cap filled with a browned, crispy cream-colored crab meat mixture that is slightly textured and browned unevenly on top. Small green herbed garnishes are sprinkled over the filling. Around the mushrooms, there are three lemon wedges with a soft yellow color, and a few sprigs of fresh thyme add a touch of green. The lighting is soft, highlighting the textures and colors of the stuffed mushrooms and garnishes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp Tabasco sauce
8 green onions, thinly sliced
3/4 cup panko crumbs
1 large egg
1 package soft Boursin cheese (garlic & fine herbs recommended)
1 tbsp Worcestershire sauce
1 lb lump crab meat
1 tbsp Dijon mustard
4 to 6 large portobello mushroom caps (stems and gills removed)

Instructions

Step 1: In a bowl, gently mix together the crab meat, panko crumbs, and sliced green onions. In another bowl, combine the Boursin cheese, egg, Dijon mustard, Worcestershire sauce, and Tabasco sauce. Mix until well incorporated. Add the wet mixture to the crab mixture and stir gently until well combined. Refrigerate while preparing the mushrooms.
Step 2: Clean the mushroom caps with a damp paper towel. Remove stems by hand and use a spoon to scrape out the gills, creating space for the filling.
Step 3: Place the cleaned mushrooms on a sheet pan. Use a paring knife to pierce 4-5 holes in the center of each cap to help them cook evenly. Season the mushroom interiors generously with salt and pepper.
Step 4: Remove the crab mixture from the fridge. Divide it evenly among the mushroom caps, mounding the filling and pressing lightly to keep it in place. Return the stuffed mushrooms to the fridge while you heat your grill or oven.
Step 5: Preheat the grill to 450℉. Grill the mushrooms for 15-20 minutes, avoiding hot spots and flare-ups. Alternatively, bake in a 425℉ oven for 20-30 minutes until hot and the tops start to brown.
Step 6: Remove the mushrooms from heat. Garnish with extra chopped green onions, a sprinkle of Old Bay seasoning, and serve with lemon wedges for a bright, fresh finish.

Tips & Variations

Use fresh lump crab meat for the best texture and flavor, but canned crab can be a convenient substitute.
Add a little grated Parmesan cheese to the filling for an extra cheesy touch.
If you prefer less heat, reduce or omit the Tabasco sauce.
Try broiling the mushrooms for the last few minutes to get a golden, crispy top.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350℉ oven for about 10 minutes until warmed through to avoid drying out the crab filling.

How to Serve

Four stuffed mushrooms are arranged on a white plate with a white marbled surface underneath. Each mushroom cap holds a creamy, golden-browned mixture with a slightly crispy top, speckled with green herbs and small bits of browned crust. The mushrooms have dark brown edges that contrast with the lighter filling. Around the mushrooms, there are fresh green herb sprigs and lemon wedges adding bright yellow color. The overall look is warm and appetizing with a mix of soft and crunchy textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the crab filling in advance?

Yes, the crab filling can be made a day ahead and kept refrigerated. This helps the flavors meld and saves time on serving day.

What if I don’t have a grill or oven?

If you lack a grill or oven, you can cook the stuffed mushrooms in a covered skillet over medium heat. Cook gently for about 15-20 minutes until heated through, but be sure to watch closely to prevent burning.