Introduction

Crab-Stuffed Portobello Mushrooms are a delicious and elegant appetizer or light main dish. The combination of sweet crabmeat with tender mushrooms and melted cheese creates a perfect balance of flavors that’s sure to impress your guests.

Two stuffed mushrooms sit on a white plate, each filled with a creamy mixture that has bits of chopped mushroom and melted cheese on top, creating a slightly browned, bubbly texture. The mushrooms’ dark brown caps form the base layer, while the filling, a beige color with flecks of darker mushroom pieces, makes up the thick second layer, topped with a thin, golden layer of melted cheese. The plate is placed on a white marbled surface, with a silver fork with a dark wooden handle resting nearby, a lemon half partially visible at the edge, and a metal spatula and a green cloth napkin around the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 portobello mushroom caps (3-1/2 to 4″ diameter)
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)
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
Lemon wedges (for serving)

Instructions

Step 1: Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray. Remove the stems from the portobello caps and reserve them. Using a spoon, gently scrape the gills from the mushrooms, then brush the caps clean with paper towels.
Step 2: Place the mushrooms top side down on the prepared baking sheet and season lightly with salt and pepper. Bake for 8 minutes, then blot away any liquid that has pooled inside and around the mushroom caps with paper towels. Set aside.
Step 3: Dice the reserved mushroom stems and place them in a mixing bowl. Add the crabmeat, panko crumbs, chopped onion, minced garlic, thyme, and lemon juice.
Step 4: Reserve 2 tablespoons of the shredded cheese for topping. Add the remaining cheese to the crab mixture, combine gently, and season with salt and pepper to taste. Stir in the beaten egg to bind the mixture.
Step 5: Divide the crab stuffing evenly among the mushroom caps, gently pressing it to form a slight mound in each.
Step 6: Bake the stuffed mushrooms for 10 to 12 minutes, until the filling is firm and golden brown.
Step 7: Remove the mushrooms from the oven, top each with the reserved cheese, and bake for an additional 2 to 4 minutes until the cheese is melted and bubbly.
Step 8: Serve warm with lemon wedges and a dash of hot sauce if desired.

Tips & Variations

For added flavor, try adding a splash of Worcestershire sauce or a pinch of Old Bay seasoning to the crab mixture.
If you prefer a crispier topping, sprinkle some extra panko crumbs on top before the final bake.
Substitute the crabmeat with cooked shrimp or lobster for a different seafood twist.
To make this dish gluten-free, use gluten-free breadcrumbs instead of panko.

Storage

Store any leftover crab-stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F until warmed through to maintain the texture of the mushrooms and filling. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a flat lay of several small white bowls arranged on a white marbled surface, each filled with different ingredients. In the center is a bowl with light pink crab meat. Above it, a bowl contains a smooth, bright yellow egg mixture. To the left, a bowl holds finely chopped white onion next to fresh green thyme sprigs and a large, brown portobello mushroom cap laying flat. On the right, a bowl has minced white garlic, and a wedge of pale yellow cheese sits near a lemon half with bright yellow flesh. Below the crab bowl, a bowl contains shredded pale yellow cheese. Next to it is a wooden measuring cup filled with light beige panko crumbs. The ingredients are neatly arranged with clean textures, all on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the crab stuffing ahead of time?

Yes, you can prepare the crab mixture a few hours ahead and keep it refrigerated. Stuff and bake the mushrooms just before serving for the best results.

Can I use fresh mushrooms instead of portobello caps?

Portobello mushrooms are preferred due to their size and texture, which hold the stuffing well. Smaller mushrooms might work as bite-sized appetizers but will require adjustments in baking time.