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.