Crab Stuffed Portobello Mushrooms

Crab Stuffed Portobello Mushrooms are a combination of a delicious crab stuffing and roasted portobello mushroom caps. They're an easy to make and quick dinner recipe. These stuffed mushrooms are similar to the popular crab stuffed mushroom appetizer, but on a much grander scale.

We're a family of seafood lovers. Just about any fish, mollusk or crustacean are fair game for our dinner table. Dishes that get requested over and over include Drunken Clams, Baked Cod with Garlic Panko and Lemon Butter Shrimp Scampi. And on occasion, I've been known to eat my weight in sushi.

My latest crab creation is Crab Stuffed Portobello Mushrooms. Roasted portobello mushrooms are filled with traditional crab cake ingredients. Chopped onion and celery, crushed Saltine crackers, mayo, egg, Old Bay seasoning, Dijon mustard and Worcestershire sauce along with succulent crab meat make the crab filling a hit in this recipe.

When refrigerated lump crab meat goes on sale, pick up a can or two. You'll want to make these crab stuffed mushrooms for your next weeknight meal or dinner party.

why you'll love this recipe

This delicious recipe is for fans of crab cakes and mushrooms. There are many reasons to love these crab-stuffed mushrooms.

• Fast and easy to make ~ In just a little over 30 minutes, these stuffed mushrooms are ready to serve. The prep is some chopping and mixing. And only everyday kitchen utensils and equipment are needed to make the recipe.
• Versatile ~ These crab cake stuffed large mushroom caps make for a delicious lunch or dinner. Use smaller button or cremini mushrooms for a great appetizer or first course.
• Crowd pleaser ~ Stuffed mushrooms are the ultimate appetizer or main course for any occasion. Everyone will oooh and ahhhh for this gourmet version featuring lump crabmeat.

ingredients & substitutions

Gather the ingredients to make the most delicious crab-stuffed portobello mushrooms. If substitutes can be made to the recipe, they're listed. Scroll to the recipe card for full quantities of the ingredients.

• Large portobello mushrooms ~ The large mushroom caps are the perfect single serving size. For appetizers use cremini or white mushrooms.
• Olive oil
• Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
• Fresh ground black pepper ~ Grinding your own pepper is more flavorful than already ground pepper.
• Fresh crab meat ~ Use the best crab in this recipe. Refrigerated lump crab meat is my first choice. Other options are special or backfin. As crab meat is the star of this recipe, I don't recommend using imitation crab.
• Saltine crackers ~ The cracker crumbs help hold the crab mixture together. Crushed oyster crackers or Ritz crackers make good substitutes.
• Onion ~ Yellow onion is my go to for this recipe. An alternative is thinly sliced green onions.
• Celery
• Mayonnaise
• Fresh parsley
• Worcestershire sauce
• Old Bay seasoning ~ The blend of herbs and spices add a bold kick of flavor to seafood dishes.
• Dijon mustard ~ Spicy or yellow mustard are alternatives.
• Parmesan cheese ~ Romano, Grana Padano or mozzarella cheese are delicious options.

cooking video

how to clean mushrooms

Mushrooms are different from other vegetables when it comes to cleaning them. Skip rinsing them with water. They're like sponges and will soak up the water. Grab a damp paper towel and gently brush off any dirt or debris on the mushroom cap.

When stuffing portobello mushrooms, remove the stem and scrap out the gills. They get in the way when filling the mushroom caps. If you're grilling or roasting portobellos, you can leave the gills in.

recipe details

This is a brief overview of my crab stuffed portobello mushroom recipe. I've included complete instructions in the recipe card along with a step by step cooking video.

1. Clean mushrooms by brushing any dirt off with a damp paper towel. Remove the stems and scrape out the brown gills.

2. Place the mushrooms stem side down on a baking sheet. Drizzle with olive oil. Sprinkle with kosher salt and black pepper. Roast for 10-12 minutes in a 400 degree F oven.

3. Make the crab stuffing by combining the crab meat, crushed crackers, chopped onion and celery, mayonnaise, chopped parsley, egg, Worcestershire sauce, Old Bay seasoning and Dijon mustard.

4. Generously stuff each portobello mushroom cap with the crab stuffing.

5. Sprinkle with grated Parmesan cheese.

6. Bake for 12-15 minutes.

expert tip

After roasting the mushroom caps, drain off any accumulated liquid. The extra liquid will make the stuffing watery and the mushrooms soggy.

frequently asked questions

Yes you can. Prepare the mushrooms to the step just before baking. Cover with plastic wrap and store in the refrigerator for up to 24 hours. To bake, remove the stuffed mushroom caps from the fridge while the oven preheats. Bake on a rimmed sheet pan at 400 degrees F for 20-25 minutes. The internal temperature of the crab stuffing should be 165 degrees F when the mushrooms are heated through.

Crab stuffed mushrooms make the ultimate appetizer. Use smaller white or cremini mushrooms instead of the portobellos. Mushrooms that are about 2 inches across work the best for appetizers. There's no need to roast the smaller mushrooms before filling. Just remove the stem, fill with the crab stuffing and bake at 400 degrees F for 20-25 minutes.

what to serve with stuffed mushrooms

These stuffed mushrooms make for a delicious entree. The rich crab filling and hearty mushrooms are best served with simple side dishes. Try one or more or the following recipes.

• Baked Crispy Oven Fries
• Roasted Carrot and Parsnip Fries
• Spinach and Blueberry Salad with Yogurt Dressing
• Summer Avocado, Corn, Cucumber and Tomato Salad