Crab-Stuffed Portobello Mushrooms Recipe
Crab-Stuffed Portobello Mushrooms are a savory, elegant appetizer or light entrée featuring large portobello mushroom caps filled with a flavorful mixture of lump crabmeat, panko crumbs, aromatic herbs, garlic, and melted cheese. Baked to perfection, these mushrooms offer a delightful balance of umami, citrus brightness, and creamy texture, making them perfect for special occasions or a gourmet weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Mushrooms
- 4 portobello mushroom caps (3–1/2 to 4″ diameter)
For the Crab Stuffing
- 8 oz lump crabmeat, fully-cooked and 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 thyme
- 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, to taste
- Freshly ground black pepper, to taste
For Serving
- Lemon wedges
- Optional: dash of hot sauce
Instructions
- Pre-bake the portobello mushroom caps: Preheat your oven to 375°F (190°C). Coat a shallow baking pan with nonstick spray. Remove the stems from the portobello caps and set the stems aside for the stuffing. Using a spoon, gently scrape out the gills from inside the mushroom caps. Brush the caps clean with paper towels. Place the mushrooms upside down (top side down) on the prepared baking sheet and season lightly with salt and pepper. Bake them for 8 minutes, then carefully blot away any liquid that has accumulated inside and around the mushroom caps with paper towels. Set the mushrooms aside.
- Prepare the crab stuffing: While the mushrooms are baking, finely dice the reserved mushroom stems and place them in a mixing bowl. Add the lump crabmeat, panko breadcrumbs, 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 remaining cheese to the crab mixture. Gently combine all the ingredients, seasoning to taste with salt and freshly ground black pepper. Finally, stir in the beaten egg to bind the stuffing.
- Stuff the mushrooms: Divide the crab stuffing evenly among the prepared mushroom caps, gently pressing the mixture into the caps to form a slight mound. Make sure the stuffing is compact but not overly compressed.
- Bake the stuffed mushrooms: Place the stuffed mushrooms back into the oven and bake for 10 to 12 minutes, or until the crab mixture is set, firm, and turns a golden brown color on top.
- Add cheese topping and finish baking: Remove the mushrooms briefly from the oven, sprinkle the reserved 2 tablespoons of shredded cheese evenly on top of each mushroom, and return them to the oven. Continue baking for an additional 2 to 4 minutes, until the cheese is melted, bubbly, and slightly golden.
- Serve: Carefully remove the crab-stuffed portobello mushrooms from the oven. Serve hot with fresh lemon wedges on the side and a dash of hot sauce if desired to add a little heat and brightness.
Notes
- Be sure to blot any excess moisture from the mushrooms after the initial bake to prevent sogginess in the final dish.
- Use fresh lump crabmeat for the best flavor and texture; avoid imitation crab.
- If fresh thyme is unavailable, dried thyme works fine but use less as it’s more concentrated.
- Feel free to substitute the cheese with a similar melting cheese like mozzarella or cheddar if preferred.
- This recipe can be prepared in advance up to stuffing the mushrooms; refrigerate and bake just before serving for optimal freshness.
- For a spicier kick, add a pinch of cayenne pepper or red chili flakes into the stuffing mix.
Keywords: crab stuffed mushrooms, portobello mushrooms recipe, baked crab appetizer, seafood stuffed mushrooms, easy appetizer, elegant appetizer
