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–+ servings
Crab-stuffed portobello mushrooms topped with melted cheese, lemon wedges and thyme sprigs as garnish, on a white plate, ready to serve.
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4.31 from 120 votes

Crab-Stuffed Portobello Mushrooms

These crab-stuffed portobello mushrooms are baked with lump crabmeat, panko, lemon, thyme, and melted cheese for a light dinner or an easy seafood appetizer.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Entrées
Cuisine: American
Servings: 4 servings
Author: Lynne Webb

Ingredients

  • 4 portobello mushroom caps 3-1/2 to 4" diameter
  • Salt and freshly ground black pepper
  • 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
  • Lemon wedges for serving

Instructions

  • Preheat the oven to 375°F and coat a sheet pan with nonstick spray.
  • Remove the stems from the portobello caps and finely chop them. Using a spoon, gently scrape out the dark gills and wipe the caps clean with paper towels.
  • Arrange the mushrooms gill side up on the prepared pan and season lightly with salt and pepper. Bake for 8 minutes, then carefully blot away any liquid released by the mushrooms with paper towels. Set aside.
  • While the mushrooms pre-bake, combine the chopped mushroom stems, crabmeat, panko, onion, garlic, thyme, lemon juice, and all but 2 tablespoons of the cheese in a mixing bowl.
  • Season the mixture lightly with salt and pepper, then fold in the beaten egg just until combined. Be careful not to break up the crabmeat too much.
  • Divide the filling among the mushroom caps, gently pressing it into place and mounding it slightly on top.
  • Bake for 10 to 12 minutes, until the filling is heated through and lightly golden around the edges.
  • Top the mushrooms with the reserved cheese and return to the oven for 2 to 4 minutes, until melted and bubbly.
  • Serve hot with lemon wedges and hot sauce if desired.

Notes

Storage and reheating: Store leftover crab-stuffed portobello mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat uncovered in a 375°F oven for 10 to 15 minutes, until heated through.
 

Nutrition

Calories: 182 | Total Fat: 7g | Cholesterol: 82mg | Sodium: 811mg | Carbohydrates: 10g | Fiber: 2g | Sugar: 3g | Protein: 19g