Introduction

Crab-stuffed portobello mushrooms make an elegant yet easy-to-make appetizer or light meal. Filled with a flavorful mixture of crabmeat, herbs, and cheese, these mushrooms bake to a golden perfection that’s sure to impress your guests.

Two stuffed mushrooms sit on a white plate with a white marbled surface in the background. Each mushroom has a dark brown cap filled with a pale tan mixture that looks soft and slightly crumbly with small bits of herbs and spices visible. The stuffing is slightly browned on top, showing tiny melted cheese spots. Around the mushrooms, there are three lemon wedges with bright yellow rinds and juicy interiors. A small sprig of fresh green thyme lies near one lemon wedge, adding a touch of color. A fork is slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 portobello mushroom caps (3-1/2 to 4″ diameter)
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
Lemon wedges (for serving)

Instructions

Step 1: Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray. Remove the stems from the portobello caps and reserve them. Using a spoon, gently scrape the gills from the mushrooms, then brush the caps clean with paper towels.
Step 2: 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.
Step 3: While the mushrooms bake, dice the reserved mushroom stems and place them in a mixing bowl. Add the crabmeat, panko, chopped onion, minced garlic, thyme, and lemon juice.
Step 4: Reserve 2 tablespoons of the shredded cheese for topping. Add the remaining cheese to the crab mixture and combine gently. Season with salt and pepper to taste, then stir in the beaten egg.
Step 5: Divide the stuffing evenly between the mushroom caps, gently compressing it to form a slight mound in each one.
Step 6: Bake the crab-stuffed mushrooms for 10 to 12 minutes, until the filling is firm and golden brown.
Step 7: Remove from the oven, top each mushroom with the reserved cheese, and bake for an additional 2 to 4 minutes until the cheese is melted and bubbly.
Step 8: Serve warm with lemon wedges and a dash of hot sauce if desired.

Tips & Variations

For extra flavor, add a teaspoon of Old Bay seasoning or smoked paprika to the crab mixture.
Substitute panko crumbs with crushed crackers or gluten-free breadcrumbs if preferred.
If fresh thyme isn’t available, dried thyme works well—just use less to avoid overpowering the dish.
Try adding finely chopped red bell pepper or celery for a bit of crunch and color.

Storage

Store leftover crab-stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a 350°F oven for about 8–10 minutes until heated through and the cheese is bubbly again. Avoid microwaving to maintain the texture of the mushrooms.

How to Serve

Two stuffed mushrooms sit on a white plate with a white marbled background. Each mushroom has a dark brown cap that holds a thick, uneven layer of light tan filling mixed with bits of darker mushroom pieces and some herbs. The filling looks soft and slightly crumbly with a golden-brown top. Around the mushrooms are two lemon wedges with bright yellow flesh and pale peels, and a small sprig of green thyme near the back mushroom. A silver fork is partially visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crabmeat for this recipe?

Yes, canned crabmeat can be used in place of fresh or lump crabmeat. Just be sure to drain it well to avoid excess moisture in the stuffing.

Are portobello mushrooms the best choice for stuffing?

Portobello mushrooms are ideal because of their large size and sturdy caps, which hold the filling well. However, you can also use large cremini mushrooms if portobellos aren’t available, though the portion size will be smaller.