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.
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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
more seafood recipes like this
If you make my crab stuffed mushrooms, be sure to give it a rating and/or comment below. Take a photo and tag @amycaseycooks on Instagram. Thank you!
Recipe
Crab Stuffed Portobello Mushrooms
Ingredients
- 4 large portobello mushrooms
- olive oil
- kosher salt
- fresh ground black pepper
- 1 pound lump crab meat make sure there are no small shell bits
- ½ cup crushed Saltine crackers
- ⅓ cup finely chopped onion
- ⅓ cup finely chopped celery
- ¼ cup mayonnaise
- 2 tablespoons chopped fresh parsley
- 1 large egg beaten
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Dijon mustard
- 2 tablespoons grated Parmesan cheese
Instructions
- Prep the pan: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil or parchment paper. Set aside.
- Prep the mushrooms: Brush dirt off the mushrooms with a damp paper towel. Remove the stems. Use a small spoon to scrap out the brown gills from the undersides of the mushrooms. Place mushroom caps stem side down on a baking sheet and brush with olive oil and sprinkle with kosher salt and black pepper.
- Roast the mushrooms: Roast the mushrooms for 10-12 minutes or until they're slightly softened, but still hold their shape. Remove the mushrooms from oven. Drain off any liquid and set aside.
- Make the crab filling: In a large bowl place crab meat, crushed crackers, onion, celery, mayonnaise, parsley, egg, Worcestershire sauce, Old Bay seasoning and Dijon mustard. Toss gently to combine the ingredients as you do not want the crab to break up into small pieces.
- Fill the mushrooms: Mound about 1 cup of the crab mixture into mushrooms. Gently pat down. Sprinkle with Parmesan cheese.
- Bake the filled mushrooms: Bake the mushrooms for 12-15 minutes or until heated through. The internal temperature of the crab mixture should be 165 degrees F on an instant read digital thermometer.
Donna says
This is amazing
Amy Casey says
Thanks Donna! These are great to make for the holdiays.
Biz says
Love the new layout and I updated my blog roll - congrats!