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Main Dishes » Seafood » Crab-Stuffed Portobello Mushrooms

Crab-Stuffed Portobello Mushrooms

by Lynne Webb on March 15, 2022 (Updated October 5, 2020) // 39 Comments

These quick and easy crab-stuffed portobello mushrooms can serve as a tasty starter for a casual dinner party, or a light main course for two.
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Two crab-stuffed portobello mushroom caps on a plate with a lemon wedge

The concept for this recipe came from a family friend who used to make an appetizer with store-bought crab cakes that she crumbled and stuffed into mushroom caps.

Key Ingredients:

We find that it’s just as easy (and more economical) to mix up a simple homemade crabmeat stuffing instead. Here’s what you’ll need:

  • Cooked, pasteurized crabmeat (see below for shopping tips)
  • Mild shredded cheese (Muenster or Monterey Jack)
  • Panko crumbs
  • Egg
  • Lemon juice
  • Fresh thyme
  • Onion
  • Garlic

Serving Suggestions:

Our crab-stuffed portobello mushrooms can be served either as a first course or as a light dinner with a salad on the side. A light, food-friendly white wine like dry Riesling or Viognier is a nice pairing with this dish.

As written, this recipe serves two as a main course or four as an appetizer.

Shopping for Crab:

When buying the crab for this recipe, we recommend using the canned, pasteurized version found in the refrigerator case of your supermarket. Most stores carry three or four varieties, any of which will work for the crab stuffing for these mushrooms. Here’s a rundown of the different types going from most to least expensive.

  1. Jumbo lump: Jumbo lump crabmeat comes from the rear section of the crab that’s attached to the legs it uses for swimming. The pieces are large, delicately flavored and carry the highest price tag of the four varieties mentioned here. For a recipe like this one, where you mix the crab with other ingredients, jumbo lump is not worth the extra cost.
  2. Lump: Lump crabmeat comes from the central part of the crab that’s attached to the claws. It has the same delicate flavor as jumbo lump, but the pieces are smaller. It’s a good choice for both this recipe and our Linguine with Crab.
  3. Backfin: Backfin is crabmeat from the body of the crab. The flavor is a bit stronger than lump, and the pieces are generally small. Backfin is a good choice for these crab-stuffed portobellos, as well as crab cakes and crab dips.
  4. Claw: Crabmeat from the claws is darker in color, slightly oily, and has a stronger flavor than the previously mentioned varieties. Use claw meat for recipes like soups, stews, and bisques, where a bold crab flavor is desirable.
Three crab stuffed portobellos with lemon wedges and Tabasco sauce in the background.

More crab recipes:

  • Quick Baked Crab Cakes
  • Maryland-Style Crab Cakes
  • Crab Louis Salad
  • Warm Crab Dip
Crab-Stuffed Portobello Mushrooms

Crab-Stuffed Portobello Mushrooms

4.23 from 114 votes
  |  Leave a Review
These quick and easy crab-stuffed portobello mushrooms can serve as a tasty starter for a casual dinner party, or a light main course for two.
Yield: 4 servings
Prep Time: 20 minutes mins
Cook Time : 15 minutes mins
Total Time : 35 minutes mins
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Ingredients 

  • 4 portobello mushroom caps
  • 8 oz pasteurized crab meat, lump or backfin
  • 1/2 cup panko crumbs
  • 2 tablespoons sweet onion, minced
  • 1 to 2 cloves garlic, minced (about 1 teaspoon)
  • 2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
  • Juice of 1/2 lemon, about 1-1/2 tablespoons
  • 2/3 cup mild shredded cheese, divided (see recommendations below)
  • 1 egg, lightly beaten
  • Salt and freshly ground black pepper
  • Lemon wedges, for serving

Instructions 

  • Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
  • Remove the stems from the portobello caps, dice them and add to a mixing bowl.
  • Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
  • Season each mushroom cap with salt and pepper and set aside.
  • Add the crab, panko, onions, garlic, thyme and lemon juice to the chopped mushroom stems.
  • Reserve 2 tablespoons of the shredded cheese and 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 compress gently to form a slight mound.
  • Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.
  • Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.
  • Serve with lemon wedges and a dash of hot sauce if desired.

Recipe Notes

Cheese Recommendations:

We recommend Muenster or Monterey Jack cheese for best results. Both melt easily and have a mild flavor that complements the crab without overpowering its delicate flavor.

Nutrition Information

Nutrition Facts
Crab-Stuffed Portobello Mushrooms
Amount per Serving
Calories
255
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
4
g
Cholesterol
 
120
mg
40
%
Sodium
 
581
mg
25
%
Carbohydrates
 
24
g
8
%
Fiber
 
3
g
13
%
Sugar
 
10
g
11
%
Protein
 
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Appetizers
 | 
Cuisine: American

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Comments

  1. Kelsea says

    May 19, 2022 at 11:40 am

    What grocery stores can you buy full portabello mushrooms at?

    Reply
    • Lynne Webb says

      May 21, 2022 at 4:51 pm

      Hi Kelsea,
      I’ve seen whole portobello mushrooms (stem included) at Whole Foods Market, but portobello caps, which is what this recipe calls for should be available in the produce section of most local grocery stores.

      Reply
  2. Jennifer Lynn Slack says

    December 5, 2021 at 6:54 pm

    5 stars
    This recipe was delicious. I served these with a creamy horseradish dip on the side to give it a zing.
    Thanks for the recipe.

    Reply
  3. Neff says

    November 24, 2021 at 11:23 am

    I’m traveling on Thanksgiving and I can’t cook until I get to my destination . Can I precooked the mushrooms the night before? Or will the mushrooms become soggy?

    Reply
    • Lynne Webb says

      November 24, 2021 at 2:36 pm

      Hi Neff,
      That’s a good question! All mushrooms give off liquid as they cook, so if you’re not going to serve them right away, I would pre-bake the portobello caps to get them to release some of that liquid before you add stuffing. Up the oven temperature to 400°F, lightly salt the inside of the portobello caps, and bake for 5 to 7 minutes. When you take them out of the oven, blot any liquid that pools in the center with paper towels and let them cool down before adding the stuffing. Lower the oven temp back to 375°F and bake until the crab mixture is set and just beginning to brown. Let them cool completely before refrigerating so they don’t give off steam. This should prevent the stuffing from getting soggy. Reserve the extra cheese for when you’re ready to reheat and bring them to room temperature before popping them into a 400°F oven for 6 to 10 minutes. You’ll need to keep a watchful eye. Hope this helps!

      Reply
  4. Erika says

    September 17, 2021 at 4:28 pm

    Can I substitute Mozzarella cheese instead of Muenster or Jack? I have never made stuffed crab before which at my age who loves trying new dishes is a shocker. I can’t let my husband think that I stopped experimenting lol

    Reply
  5. Nicole C says

    April 13, 2021 at 11:44 am

    Hello!

    These look fantastic. I was wondering though how many ounces for each mushroom? I found a 2 pack and they are about 7 oz each. Are those the ones you used?

    Reply
    • Lynne Webb says

      April 13, 2021 at 3:36 pm

      Hi Nicole,
      Most portobello mushroom caps weigh 3 to 3-1/2 ounces each, so yes, you absolutely have the right size.

      Reply
  6. Kimberly Barrett says

    October 6, 2020 at 6:29 pm

    Hi, weird question but any way to do on the stove top with a grill pan? I bought all the ingredients but my oven broke.. 

    Reply
    • Lynne Webb says

      October 6, 2020 at 7:05 pm

      Hi Kimberly,

      Truthfully I think you’d be better off with a regular frying pan than a grill pan, but here’s what I think you could try:

      Brush your frying or grill pan with a little oil, add your portobello caps and cook over medium-high heat for about 2 minutes per side to tenderize them, then set aside.

      Combine the remaining ingredients and form the mixture into crab cakes that are about the diameter of your mushrooms. Add some more oil to the pan and fry them until golden, maybe 2 minutes per side. The tricky part here is keeping the crab mixture holding together as a crab cake. If they don’t stick and you’re careful turning them it should work out.

      Once they’re lightly browned, carefully press them into the mushroom caps, then put them back in the pan, filling side up. Add a little extra cheese on top, cover the pan and cook over medium heat for another 3 minutes or so.

      Good luck!

      Reply
  7. Kevin says

    September 30, 2020 at 1:17 am

    Do you publish a cookbook?

    Reply
    • Lynne Webb says

      October 2, 2020 at 6:24 am

      Hi Kevin,
      We don’t publish a cookbook at this time, but all our recipes are easily printable. Thanks for asking!

      Reply
  8. Judi DellaBarba says

    December 5, 2019 at 7:14 pm

    My husband and I loved this recipe. Next time I plan on adding some Dijon mustard. Thank you for sharing. 

    Reply
    • Lynne Webb says

      December 7, 2019 at 6:43 pm

      Hi Judi,
      Glad to hear you liked the recipe. I think adding Dijon is a great idea. It would blend nicely with the lemon and add a little extra punch. Thanks!

      Reply
  9. Holly says

    October 29, 2019 at 9:29 pm

    Wish you had given size of the mushrooms..

    Reply
    • Lynne Webb says

      November 4, 2019 at 3:27 pm

      Hello Holly,
      Sorry for that omission. Most portobello mushrooms are about four inches in diameter.

      Reply
  10. Debra says

    September 5, 2019 at 5:05 pm

    5 stars
    It was fabulous, big hit with even my husband who doesn’t like cooked mushrooms. We made on the BBQ – too hot for oven. Thankyou!!

    Reply
  11. Bette says

    July 20, 2018 at 7:23 pm

    5 stars
    Love this recipe – it goes over big as an appetizer ! It disappears quickly.

    Reply
    • Lynne Webb says

      July 21, 2018 at 3:04 pm

      Hi Bette,
      So glad you liked the recipe. We appreciate you taking the time to let us know.

      Reply
  12. Jonathan Maletta says

    December 24, 2016 at 8:05 am

    Can you prepare the night before and then put in the oven or should it be prepared on the same day?

    Reply
    • Lynne Webb says

      December 24, 2016 at 10:12 am

      Hi Jonathan,

      This is what I would do for best results: Clean the mushroom caps as directed, but don’t salt them. Store them in a paper bag in your refrigerator’s vegetable crisper. Prepare the stuffing as directed, grate the cheese and refrigerate both separately. About a half hour before you’re ready to serve, preheat the oven, season the mushrooms, stuff and bake according to the directions. Hope you enjoy!

      Reply
  13. Brent Randall says

    August 21, 2016 at 7:24 pm

    I tweaked the recipe a bit,I switched the thyme with cilantro and the muenster cheese with pepper jack and to the stuffing mixture i added some Dave’s insanity sauce.It turned out PERFECT!

    Reply
    • Lynne Webb says

      August 22, 2016 at 5:44 pm

      Hi Brent – You gave the recipe a nice twist – a bit of a Mexican flare. Great idea! Thanks for sharing it with us.

      Reply
  14. Ruthann Kleinhans says

    May 4, 2015 at 3:04 pm

    can I substitute another seafood for crab…. minced clams?

    Reply
    • Lynne Webb says

      May 4, 2015 at 4:40 pm

      Hi Ruthann,

      Yes, I do think you could use minced clams (well drained). You could also pre-cook some shrimp, scallops or a mild white fish like tilapia, chop it fine and use that in place of the crab. If I was going to pick an alternate, I think my top choice would be the fish, but I’d love to hear what you choose and how you like it.

      Reply
  15. Niki says

    January 29, 2015 at 5:38 pm

    Do you drain the crabmeat if canned?

    Reply
    • Lynne Webb says

      January 29, 2015 at 6:13 pm

      Hi Niki,
      Yes, you do want to drain the crabmeat.

      Reply
  16. Amanda says

    June 11, 2014 at 10:37 pm

    I am making this tomorrow for lunch!! I just bought all of the ingredients tonight at the grocery store. I have been waiting patiently all week to get my paycheck and go shopping. I can’t wait. It looks absolutely delicious!!

    Reply
    • Lynne Webb says

      June 12, 2014 at 6:36 am

      Thanks Amanda! I hope you enjoy them.

      Reply
      • Amanda says

        June 12, 2014 at 2:11 pm

        I definitely enjoyed them! They were delicious. I hate to change recipes but I had to substitute the bread crumbs for a gluten free kind; because I am intolerant of gluten. But the rest of the recipe i kept unaltered. It was worth the trip to the grocery store.

      • Lynne Webb says

        June 15, 2014 at 6:23 am

        So glad you enjoyed the recipe!

  17. Kent says

    July 14, 2013 at 6:03 pm

    Glad I found this on line as I left all my old recipes when I moved abroad. This is fantastic as a first course or for part of a main meal. It is particularly good if any of your guests do not eat meat. I agree with the comment about not overdoing the cheese as it really is more of a light binder but if you have to use fake crab and depending on where you are, you may. Vary the flavor with fresh herbs such as tarragon.

    Reply
  18. april says

    January 2, 2013 at 10:26 pm

    I just happen to have a container of crabmeat in the fridge and will be trying this very soon.

    Reply
  19. Dee says

    November 14, 2012 at 9:48 pm

    Very nice flavor. I was searching for something that fits a diet we follow for health reasons. This was perfect.

    Reply
  20. Donna says

    June 17, 2012 at 5:14 pm

    Newcomer to ur site. Looks fab. Will keep it handy.
    Thanks

    Reply
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Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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