Crab Stuffed Portobello Mushrooms are a refined yet easy seafood dish that delivers restaurant-quality flavor right from your oven. Juicy portobello mushroom caps are generously filled with sweet lump crabmeat, aromatic herbs, light breadcrumbs, and melty cheese, then baked until golden and tender. Perfect as a light main dish or an elegant appetizer, this recipe balances richness and freshness in every bite.
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Ingredients
- 4 large portobello mushroom caps (3½–4 inches wide)
- 8 oz lump crabmeat, fully cooked and pasteurized
- ½ cup panko breadcrumbs
- 2 tablespoons finely chopped sweet onion
- 1–2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried)
- 1½ tablespoons freshly squeezed lemon juice
- ⅔ cup shredded Muenster or Monterey Jack cheese, divided
- 1 large egg, lightly beaten
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions for Crab Stuffed Portobello Mushrooms
1. Prepare the Mushroom Caps
- Preheat the oven to 375°F (190°C) and lightly grease a shallow baking pan.
- Remove mushroom stems and gently scrape out the dark gills using a spoon.
- Place caps stem-side up on the baking pan, season lightly with salt and pepper, and bake for 8 minutes.
- Remove from the oven and blot away any released moisture with paper towels.
2. Make the Crab Filling
- Finely dice the reserved mushroom stems and place them in a mixing bowl.
- Add crabmeat, panko breadcrumbs, onion, garlic, thyme, and lemon juice.
- Stir in most of the shredded cheese, reserving about 2 tablespoons for topping.
- Season with salt and pepper, then gently fold in the beaten egg.
3. Stuff and Bake
- Divide the crab mixture evenly among the mushroom caps, gently pressing to form a mound.
- Bake for 10–12 minutes, until the filling is set and lightly golden.
- Sprinkle the remaining cheese on top and return to the oven for 2–4 minutes, until melted and bubbly.
4. Serve
- Serve hot with lemon wedges and optional hot sauce for added heat.
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Pro Tips
- Always pre-bake portobello caps to prevent excess moisture.
- Handle crabmeat gently to keep the texture light and tender.
- Use mild cheese to enhance—not overpower—the delicate crab flavor.
Why This Recipe Works
- Combines the flavors of classic crab cakes with a low-carb mushroom base
- Perfect balance of creamy, crunchy, and savory textures
- Easy to prepare but impressive enough for entertaining
- Naturally rich in protein and nutrients
Substitutions & Variations
- Seafood Swap: Use finely chopped shrimp instead of crabmeat
- Cheese Options: Try Havarti or mozzarella for a similar melt
- Herbs: Substitute parsley or chives for thyme
- Extra Moisture: Add 1 tablespoon olive oil or mayonnaise if desired
Make-Ahead, Storage & Reheating Guide
- Make Ahead: Assemble up to 8 hours in advance and refrigerate
- Storage: Store leftovers in an airtight container for up to 2 days
- Freezing: Freeze individually wrapped mushrooms for up to 1 month
- Reheating: Reheat uncovered at 375°F for 10–15 minutes
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Serving Ideas for Crab Stuffed Portobello Mushrooms
- Pair with a crisp green salad or roasted asparagus
- Serve alongside garlic green beans or steamed broccoli
- Offer as a seafood appetizer at dinner parties or holidays
Nutrition (Per Serving Estimate)
- Calories: 182
- Protein: 19g
- Fat: 7g
- Carbohydrates: 10g
- Fiber: 2g
- Sodium: 811mg
Values are approximate.
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Frequently Asked Questions
Can I use canned crabmeat?
Yes, rinse and thoroughly pat it dry before using.
Can these be made ahead?
Yes, assemble and refrigerate, then bake just before serving.
Are portobello mushrooms healthy?
They are low in calories and rich in antioxidants and fiber.
Can I make this recipe gluten-free?
Yes, simply use gluten-free breadcrumbs.
Crab Stuffed Portobello Mushrooms are an effortless way to enjoy a sophisticated seafood dish at home. With simple ingredients and bold flavor, they’re perfect for weeknight dinners or special occasions alike.
Crab Stuffed Portobello Mushrooms
Crab Stuffed Portobello Mushrooms are tender baked mushroom caps filled with sweet lump crabmeat, herbs, breadcrumbs, and melted cheese. This elegant yet easy seafood dish delivers restaurant-quality flavor and works beautifully as either a light main dish or a refined appetizer.
Equipment
- baking pan
- Mixing bowl
- spoon
- knife
Ingredients
- 4 large portobello mushroom caps (3½–4 inches wide)
- 8 oz lump crabmeat, cooked and pasteurized
- 1/2 cup panko breadcrumbs
- 2 tbsp sweet onion, finely chopped
- 1–2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or 1/4 tsp dried)
- 1 1/2 tbsp fresh lemon juice
- 2/3 cup shredded Muenster or Monterey Jack cheese, divided
- 1 large egg, lightly beaten
- salt, to taste
- freshly ground black pepper, to taste
- lemon wedges, for serving
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a shallow baking pan.
- Remove the mushroom stems and gently scrape out the dark gills using a spoon. Place the caps stem-side up on the pan, season lightly with salt and pepper, and bake for 8 minutes.
- Remove the mushrooms from the oven and blot away any released moisture with paper towels.
- Finely dice the reserved mushroom stems and place them in a mixing bowl. Add the crabmeat, breadcrumbs, onion, garlic, thyme, lemon juice, and most of the shredded cheese.
- Season the mixture with salt and pepper, then gently fold in the beaten egg until just combined.
- Divide the crab mixture evenly among the mushroom caps, gently pressing to form a mound.
- Bake for 10–12 minutes, until the filling is set and lightly golden. Sprinkle the remaining cheese on top and return to the oven for 2–4 minutes until melted.
- Serve hot with lemon wedges and optional hot sauce if desired.
Notes
Always pre-bake the mushroom caps to release excess moisture and prevent sogginess. Handle crabmeat gently to keep the filling light and tender. Fresh lemon juice brightens the flavor and should not be skipped.
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