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Crab-Stuffed Portobello Mushrooms Recipe

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5 from 148 reviews

Crab-Stuffed Portobello Mushrooms combine the rich, savory flavors of lump crabmeat with tender portobello mushroom caps, topped with melted Muenster or Monterey Jack cheese. This baked appetizer or main dish offers a delightful mix of textures and bright lemon notes, perfect for a sophisticated yet easy-to-make seafood treat.

Ingredients

Scale

Portobello Mushrooms

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

Stuffing

  • 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 (to taste)

For Serving

  • Lemon wedges
  • Dash of hot sauce (optional)

Instructions

  1. Pre-bake the portobello mushroom caps: Preheat your oven to 375°F and coat a shallow baking pan with nonstick spray. Remove the stems from the mushrooms and gently scrape out the gills with a spoon. Brush the caps clean with paper towels, place them top side down on the baking sheet, season lightly with salt and pepper, and bake for 8 minutes. After baking, blot away any pooled liquid with paper towels and set aside.
  2. Prepare the crab stuffing: While the mushrooms are pre-baking, finely dice the reserved mushroom stems and place them into a mixing bowl. Add lump crabmeat, panko breadcrumbs, chopped sweet onion, minced garlic, fresh thyme leaves, and freshly squeezed lemon juice. Reserve 2 tablespoons of the shredded cheese for topping and add the remaining cheese to the mixture. Season with salt and black pepper to taste, then gently combine all ingredients. Stir in the lightly beaten egg to bind the mixture.
  3. Stuff and bake the mushrooms: Evenly divide the crab stuffing among the pre-baked mushroom caps, gently pressing the mixture to form slight mounds. Bake the stuffed mushrooms in the oven for 10 to 12 minutes until the crab mixture sets firmly and turns golden brown.
  4. Add cheese topping and finish baking: Remove the mushrooms from the oven, sprinkle each with the reserved 2 tablespoons of shredded cheese, and return to the oven. Bake for an additional 2 to 4 minutes until the cheese melts and becomes bubbly.
  5. Serve: Remove from the oven and serve immediately with lemon wedges and an optional dash of hot sauce for extra zest.

Notes

  • Use lump crabmeat that is fully cooked and pasteurized for safety and best flavor.
  • Scraping the gills out of the mushrooms helps reduce moisture and any potential earthiness.
  • Press the stuffing gently into the mushroom caps so it holds well but remains light and fluffy.
  • For a stronger cheese flavor, consider using sharp Monterey Jack or even a mild cheddar.
  • Serve these warm for the best texture and taste.
  • Optional hot sauce adds a nice spicy kick but is not necessary.

Keywords: crab stuffed mushrooms, portobello mushroom recipe, baked stuffed mushrooms, seafood appetizer, crabmeat appetizer

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