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Tasty Crab Stuffed Portobello Mushrooms Recipe

Tasty Crab Stuffed Portobello Mushrooms Recipe
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★★★★★

4.8 from 28 reviews

These Tasty Crab Stuffed Portobello Mushrooms are a delightful appetizer or main dish featuring succulent lump crab meat mixed with creamy Boursin cheese and a blend of flavorful seasonings, all stuffed into meaty portobello mushroom caps. Perfectly baked or grilled until golden, they offer a delicious combination of savory, tangy, and spicy notes, topped with scallions and a hint of Old Bay seasoning for a fresh finish.

Ingredients

Scale

Crab Filling

  • 1 pound lump crab meat
  • 3/4 cup panko bread crumbs
  • 8 green onions, thinly sliced (both green and white parts)
  • 1 package (about 5.2 ounces) soft Boursin cheese
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce

Mushrooms

  • 4 to 6 large portobello mushroom caps (choose similar sizes)
  • Salt, to taste
  • Black pepper, to taste

Garnish

  • Extra chopped scallions
  • Old Bay seasoning, for sprinkling
  • Lemon wedges, for serving

Instructions

  1. Prepare the Crab Filling: In a bowl, gently mix together the lump crab meat, panko bread crumbs, and sliced green onions. In a separate bowl, combine the Boursin cheese, egg, Dijon mustard, Worcestershire sauce, and Tabasco sauce. Mix until well incorporated, then add this wet mixture to the crab mixture, stirring gently until fully combined. Refrigerate the filling while you prepare the mushrooms.
  2. Clean and Prepare the Mushrooms: Wipe the mushroom caps with a damp paper towel to clean. Remove the stems carefully with your fingers, then use a spoon to scrape out the gills from inside each cap to make room for the stuffing.
  3. Season the Mushroom Caps: Place the cleaned mushroom caps on a sheet pan. Use a paring knife to pierce 4-5 holes through the center of each cap to help even cooking. Generously season the inside of each mushroom with salt and black pepper to enhance flavor.
  4. Stuff the Mushrooms: Take the crab mixture out of the fridge. Divide it evenly among the mushroom caps, gently mounding the filling into each one and pressing lightly so it stays secure. Return the stuffed mushrooms to the refrigerator while you heat the grill or oven.
  5. Cook the Stuffed Mushrooms: Preheat your grill to 450°F. Place the stuffed mushrooms on the grill and cook for 15–20 minutes, avoiding flare-ups. If using an oven, preheat it to 425°F and bake the mushrooms for 20–30 minutes until heated through and golden on top.
  6. Garnish and Serve: Remove the cooked mushrooms from heat. Garnish with extra chopped scallions, a sprinkle of Old Bay seasoning, and serve with lemon wedges for a bright, zesty finish. Enjoy your savory crab-stuffed portobello mushrooms!

Notes

  • When cleaning portobello mushrooms, avoid rinsing them under water as they absorb moisture; use a damp cloth instead.
  • You can substitute panko bread crumbs with gluten-free bread crumbs to make this gluten-free.
  • Adjust Tabasco sauce according to your preferred spice level.
  • For indoor cooking, baking is more convenient; grilling adds a smoky flavor.
  • Use fresh lump crab meat for the best texture and taste.
  • These stuffed mushrooms can be prepared ahead and refrigerated until ready to cook.
  • Leftovers can be stored in an airtight container for up to 2 days and reheated gently.

Nutrition

Keywords: crab stuffed mushrooms, portobello mushrooms recipe, seafood appetizer, baked stuffed mushrooms, grilled crab mushrooms

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