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If you want a new seafood recipe that comes together easily but feels like something special, these crab stuffed portobello mushrooms are a must try.
The filling is a mellow combination of panko, garlic, onion, fresh thyme, and lemon that enhances the natural sweetness of lump crabmeat without overpowering it. A handful of smooth-melting, mild cheese brings the flavors together for a perfectly balanced bite.
This recipe is a unique spin on crab cakes that was inspired by a friend of my late mom’s who used store-bought crab cakes to stuff the portobello mushroom caps. You can serve crab stuffed portobellos as a light main course paired with simple sides like roasted asparagus, steamed green beans, or a fresh green salad, or turn them into an easy dinner party appetizer.
Ingredient Notes
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
LUMP CRABMEAT: Lump crabmeat is fully cooked, pasteurized, and sold refrigerated. It’s a mix of tender pieces from the body of the crab and has a delicate, sweet flavor which makes it perfect for this recipe. Once opened, be sure to use it within two days.
PORTOBELLO MUSHROOM CAPS: When shopping, choose firm, evenly colored mushrooms free from dark spots, slimy areas or damaged gills. If they’re already packaged, check for excess moisture under the plastic wrap. Store unwashed mushrooms in the fridge and use within 3 days for best flavor and texture.
MILD SHREDDED CHEESE: Muenster and Monterey Jack melt smoothly and have a mild flavor that complements the crab. Avoid cheeses with sharp flavors like cheddar.
PANKO BREADCRUMBS: Panko crumbs give the stuffing lightness and crunch without making it dense or soggy.
FRESH LEMONS: Fresh lemon juice and lemon wedges for serving brighten the filling and cut through the richness of the crab and cheese.
FRESH THYME: The earthy, slightly citrusy flavor of thyme pairs naturally with both mushrooms and seafood. Use fresh thyme if possible, but dried will work in a pinch.
Overview
How to Make Crab-Stuffed Portobello Mushrooms
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
To start, clean and pre-bake the portobello mushroom caps. This process draws out excess moisture and keeps the mushrooms from becoming soggy once stuffed.
While those bake, make the stuffing by mixing diced mushroom stems, chopped sweet onion, garlic, panko, fresh thyme, lemon juice, crabmeat, and cheese with a lightly beaten egg to hold everything together.
Once the stuffing is ready, generously fill each mushroom cap, bake for a bit, then top with a little more cheese for a perfect finish. Serve with lemon wedges and optional hot sauce if you like a little kick.
Kitchen Tip
Mushrooms naturally release water as they cook. This applies to all mushrooms, but especially to large portobellos. To keep your stuffing from getting soggy, it’s important that you pre-bake the caps first. This lets some moisture evaporate and allows you to blot away the rest before stuffing.
More Easy Crab Recipes to Try
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 baked 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, 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
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 crab 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.
Stuff, 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
Storage and Reheating Tips
TO STORE: Crab-stuffed portobellos can be kept for up to two days in the refrigerator. Be sure they have cooled completely before storing them in an airtight container. TO FREEZE: You can also 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. Note: Freezing may cause changes in texture to the mushrooms. Blot away any moisture they’ve given off during defrosting before heating. TO REHEAT: Reheat crab stuffed portobellos uncovered, for 10 to 15 minutes in a preheated 375°F oven.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.