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Our crabmeat stuffed portobello mushrooms combine quality ingredients with simple preparation to create a dish that’s perfect for a special dinner, an indulgent weeknight treat, or a starter for a multi-course meal. Our easy recipe features meaty portobello mushroom caps filled with a savory mixture of lump crabmeat, panko breadcrumbs, sautéed onion and garlic, fresh thyme, zesty lemon juice, and finely shredded mild cheese.
Notes From the MGC Kitchen
We got the idea for this recipe about 15 years ago when a friend of my mom’s served her a version that used store-bought, frozen crab cakes to stuff portobello mushroom caps. She would cook the crab cakes according to the package directions, then chop them up, add some cheese, stuff the mushrooms, and bake them until the mushrooms were tender.
The overall idea is a good one, but since most frozen crab cakes are already fully cooked, the thought of cooking the crabmeat for a third time seemed a bit much. Consequently, we set to work on developing a version that used pasteurized crabmeat and a modified version of our popular crab cake recipe. Thank you, Rita, for the inspiration.
Featured Ingredients & Shopping Tips
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- PORTOBELLO MUSHROOM CAPS: When shopping for portobello mushrooms, look for ones that are firm, evenly colored, and free from dark spots or discoloration. Portobellos are often packaged together under plastic wrap, but if you’re able to pick them individually, avoid any that have slimy spots or damaged gills. If they are wrapped, check to be sure there’s no condensation under the plastic. Store portobellos unwashed in the coolest part of your refrigerator and use them within 3 days if possible.
- CRABMEAT: Pasteurized crabmeat can be found in the refrigerated section of your grocer’s seafood department. It’s fully cooked and ready to eat (see our guide to the different varieties below). Unopened, it has a shelf life of six months to a year, so be sure to look for a “use by” date stamp on the container. Once you’ve opened it, though, you’ll want to use it up within a day or two.
- MILD SHREDDED CHEESE: For the best results, we recommend using Muenster or Monterey Jack cheese. Both melt easily and have a mild flavor that complements the crab without overpowering its delicate flavor.
- PANKO BREADCRUMBS: Panko crumbs are crispier and less dense than regular dry breadcrumbs, so they are definitely the better choice for this recipe.
- FRESH LEMONS: Fresh lemon juice in the crabmeat stuffing and extra lemon wedges for serving are essential for this dish. Their fresh citrus flavor cuts through the richness of the crabmeat and cheese.
- FRESH THYME: We really enjoy the earthy, herbaceous flavor of fresh thyme in this recipe. Thyme and mushrooms have a natural flavor affinity which complements the crab nicely.
A Guide to Shopping for Crabmeat
Most grocery stores carry a few varieties of pasteurized crabmeat. Since they can all be pretty pricey, we’ve created this little shopping guide to help you choose the best type for your recipe and make the most of your purchase.
LUMP: Crabmeat labeled as “lump” generally consists of a mixture of small pieces from the jumbo lump area as well as pieces from other areas of the crab’s body. Lump crabmeat has a delicate texture that makes it the perfect choice for making crab cakes.
JUMBO LUMP: Premium crabmeat labeled as “jumbo lump” comes from the two muscles that are connected to the swimming legs of the crab. The pieces are large, with a tender, meaty texture, and sweet flavor. You can certainly use this variety to make crab cakes, but given its hefty price tag, jumbo lump crabmeat is best reserved for dishes like salads, pasta, or cold seafood cocktails.
CLAW: The meat from the claws of the crab is darker in color, stronger in flavor, and not as sweet as lump crabmeat. It’s best used in dishes like soups and dips where the crab flavor needs to stand up to other ingredients.
How To Make Crab Stuffed Portobello Mushrooms
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
First, preheat your oven and coat a shallow baking pan with nonstick spray. Clean your mushrooms by removing the stems and gills, season them with salt and pepper, and bake them for 8 minutes. Blot any liquid they release.
Now, for the stuffing: chop the reserved mushroom stems and mix them with crabmeat, breadcrumbs, onion, garlic, thyme, lemon juice, most of the cheese, and a beaten egg. Season it and stuff the mushroom caps with the mixture, mounding it nicely.
Bake until the stuffing is firm and golden brown. Then, top with the remaining cheese and bake until it’s melted and bubbly. Serve with lemon wedges and a dash of hot sauce if you like it spicy.
Frequently Asked Questions For Crab-Stuffed Portobellos
Mushrooms contain a lot of water, which is released during cooking. When making stuffed mushrooms, you’ll want to pre-bake the caps to draw out the water. Some of it will evaporate, and you can blot away the remainder before adding your stuffing.
Crab stuffed portobello mushrooms are a light entrée that pairs well with simple side dishes like roasted asparagus or steamed green beans, a fresh green salad, and slices of crusty bread with butter.
When properly handled, crab-stuffed portobellos can be kept for up to two days and reheated. Be sure they have completely cooled before storing them in an airtight container. When ready to serve, heat them, uncovered, for 10 minutes in a preheated 375°F oven.
Although we don’t recommend it because of potential changes to their texture, you can freeze crab-stuffed mushrooms for up to a month. Allow them to cool completely, wrap them individually in aluminum foil, then place them in a zip-top freezer bag. Defrost in the refrigerator overnight and reheat uncovered in a preheated 375°F oven for 10 to 15 minutes.
Discover More Ways to Cook With Crab
Having some pasteurized crabmeat on hand in your fridge means you’re always ready to whip up a tasty, seafood-based dish with ease. Fully cooked and ready to use straight from the container, it can be used in a wide range of dishes, from salads and dips to simple yet elegant main dishes.
Our easy crab cake recipe is ready in just half an hour and is our favorite way to cook with crab. Another favorite, particularly in summer, is Crab Louie salad, a classic American dish made with fresh ingredients and a unique, tangy dressing. We’ve also created a simple pasta dish made with linguine and lump crabmeat tossed with a light white wine butter sauce and diced fresh tomatoes.
Crab-Stuffed Portobello Mushrooms
Ingredients
- 4 portobello mushroom caps, 3-1/2 to 4" diameter
- 8 oz lump crabmeat, see notes
- 1/2 cup panko crumbs
- 2 tablespoons minced sweet onion
- 1 to 2 cloves garlic, minced (about 1 teaspoon)
- 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried (see notes)
- 1-1/2 tablespoons lemon juice, freshly squeezed from 1/2 lemon
- 2/3 cup mild shredded cheese, divided (see notes for recommendations)
- 1 egg, lightly beaten
- Salt and freshly ground black pepper
- Lemon wedges, for serving
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 stuffing:
- While the portobellos pre-bake, dice the mushroom stems and place them in a mixing bowl. Add the crabmeat, panko, onion, garlic, thyme, and lemon juice.
- Reserve 2 tablespoons of the shredded cheese for topping, then add the remainder to the crab mixture. Combine gently and season to taste with salt and pepper before stirring in the beaten egg.
- Divide the stuffing between the mushrooms and gently compress it to form a slight mound in each mushroom cap.
Bake and serve:
- Bake the crab-stuffed mushrooms for 10 to 12 minutes, until the crab mixture is firm and golden brown.
- Remove from the oven, top each mushroom with a portion of the remaining cheese, and bake for an additional 2 to 4 minutes, until the cheese is melted and bubbly.
- Serve with lemon wedges and a dash of hot sauce if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were awesome. Pre-baking the mushrooms solved a lot of issues. And the plentiful stuffing ( I used refrigerated lump crab meat) make almost a baseball size mound of stuffing. I used quality and fresh dried thyme and I added a 1/4 tsp of Old Bay. Texture wise and the balance of ingredients was spot on . I did not find these dry at all. I used Monterey Jack as the cheese
Hi Jim,
I’m glad to hear you liked this recipe and appreciate you coming back to leave a comment. You’re right, pre-baking the mushrooms is an important step – portobellos can give off a lot of water. The addition of Old Bay is a good call too. Thanks for including the quantity you used. That’s helpful for us and other readers – same with the Monterey Jack recommendation.
Great taste but a little dry. Next time I think I’ll add a tablespoon of EVOO or mayo to the stuffing mix along with the egg. Used the 8oz Lump Crab from Boss. It’s really packed tight and dry which might explain the lack of moisture in the mix. Finished under the broiler for the last minute to really melt the cheese. Also added a teaspoon of Old Bay to the stuffing mix.
Hi Marty,
Regarding the crab being a little dry, Boss is not a brand that’s available near me so I can’t speak from experience, but I can definitely see how if it were packed tightly it might be a little drier. It couldn’t hurt to add a little olive oil or mayo – and you can never go wrong with Old Bay on seafood. Both good ideas. Thanks for sharing.
Co can I use canned crab meat?
Hi Peter,
While I have not used canned crab meat myself in this recipe, I think it would be fine. I would suggest rinsing it to remove the brine it’s packed in though. Also, be sure to pat it dry with paper towels before you mix it in with the other ingredients.
Gonna try it tonight. Fresh crabmeat stuffed portabello mushrooms. Can’t wait
Didn’t have crabmeat, so I used shrimp they were delicious.
Hi Sandra,
Using shrimp is a great idea and honestly a variation I hadn’t thought of. Thanks so much for letting us know it was a success. It’s great information.