Crab Stuffed Portobello Mushrooms Recipe
These Crab Stuffed Portobello Mushrooms are a delicious, savory appetizer or light meal featuring meaty mushroom caps filled with a flavorful mixture of lump crabmeat, herbs, panko crumbs, and cheese, baked until golden and bubbly. They combine rich seafood taste with fresh, zesty lemon and melted cheese, perfect for entertaining or a special dinner.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Mushrooms
- 4 portobello mushroom caps, 3-1/2 to 4″ diameter
Crab 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
Instructions
- Pre-bake the portobello mushroom caps: Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray. Remove the stems from the portobello caps and reserve. Using a spoon, gently scrape the gills from the mushrooms, then brush the caps clean with paper towels. 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.
- Prepare the crab stuffing: While the portobellos pre-bake, dice the reserved mushroom stems and place them in a mixing bowl. Add the lump crabmeat, panko crumbs, chopped sweet onion, minced garlic, fresh thyme leaves, and freshly squeezed lemon juice. Reserve 2 tablespoons of the shredded cheese for topping, then add the remainder to the crab mixture. Gently combine all ingredients and season to taste with salt and freshly ground black pepper. Finally, stir in the beaten egg until everything is evenly incorporated.
- Stuff, bake and serve: Divide the prepared crab stuffing evenly between the mushroom caps, gently pressing it to form a slight mound in each. Bake the crab-stuffed mushrooms for 10 to 12 minutes, until the crab mixture is firm and golden brown. Remove from the oven, sprinkle the remaining reserved cheese over each mushroom, then bake for an additional 2 to 4 minutes until the cheese melts and gets bubbly. Serve warm with lemon wedges and a dash of hot sauce if desired.
Notes
- Storage: Crab-stuffed portobellos can be refrigerated for up to two days in an airtight container once completely cooled.
- Freezing: Freeze individually wrapped in aluminum foil inside a zip-top freezer bag for up to one month. Defrost overnight in the refrigerator. Note that freezing may alter mushroom texture; blot away excess moisture before reheating.
- Reheating: Reheat uncovered in a preheated 375°F oven for 10 to 15 minutes until warmed through.
