Tasty Crab Stuffed Portobello Mushrooms Recipe
Deliciously savory crab-stuffed Portobello mushrooms featuring a creamy, flavorful mixture of lump crab meat, herbs, and cheeses, perfectly cooked on the grill or baked to golden perfection. A perfect appetizer or main dish that combines the earthy taste of mushrooms with a rich seafood filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Ingredients
Scale
For the Filling:
- 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
For the Mushrooms:
- 4 to 6 large Portobello mushroom caps (stems and gills removed)
Instructions
- Prepare the Crab Filling: In a bowl, gently mix together the crab meat, bread crumbs, and scallions. In a separate bowl, combine the Boursin cheese, egg, Dijon mustard, Worcestershire sauce, and Tabasco sauce. Mix until well incorporated. Add the wet mixture to the crab meat mixture, stirring gently until moistened and well combined. Place the mixture in the refrigerator to chill while you prepare the mushrooms.
- Clean and Prepare the Mushrooms: Use a damp paper towel to gently clean the tops of the mushrooms. Carefully remove the stems with your fingers and use a spoon to scrape out all the gills from inside each mushroom cap. This creates ample space for the crab stuffing.
- Season the Mushroom Caps: Place the cleaned mushrooms on a sheet pan. Use a paring knife to pierce 4-5 holes through the center of each mushroom to help them cook evenly. Generously season the inside of the caps with salt and pepper to enhance their natural flavor.
- Stuff the Mushrooms: Remove the crab mixture from the refrigerator. Divide it into 4-6 equal portions, corresponding to the number of mushroom caps. Gently mound the filling into each mushroom cap, pressing lightly to keep it in place. Return the stuffed mushrooms to the fridge until ready to cook.
- Cook the Stuffed Mushrooms: Preheat your grill to 450℉. Place the stuffed mushrooms on the grill and cook for 15-20 minutes, avoiding hot spots or flare-ups. Alternatively, preheat the oven to 425℉ and bake the mushrooms for 20-30 minutes until hot and the tops are lightly browned.
- Garnish and Serve: Once cooked, transfer the mushrooms from the grill or oven. Garnish with extra chopped scallions and a sprinkle of Old Bay seasoning. Serve with lemon wedges for a fresh, zesty finish. Enjoy your crab stuffed Portobello mushrooms!
Notes
- Make sure to handle the crab meat gently to avoid breaking it up too much.
- Removing mushroom gills prevents the dish from becoming too moist and helps maintain structure.
- The paring knife holes in mushroom caps help them cook evenly without becoming soggy.
- You can substitute Boursin cheese with another creamy herb cheese if unavailable.
- Adjust the amount of Tabasco sauce to your preferred spice level.
- To keep stuffed mushrooms warm before serving, cover loosely with foil.
Keywords: crab stuffed mushrooms, Portobello mushrooms, seafood appetizer, grilled mushrooms, crab recipe
