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plate of crab stuffed portobello mushrooms.

Baked Crab Cake Stuffed Portobello Mushrooms


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  • Author: amycaseycooks
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Crab Cake Stuffed Portobello Mushrooms are a combination of a delicious crab stuffing and roasted portobello mushroom caps. They make for a easy to make dinner as they're ready in about 30 minutes. These stuffed mushrooms are similar to the popular crab stuffed mushroom appetizer, but on a much grander scale.


Ingredients

Units Scale
  • 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)
  • 1/2 cup crushed Saltine crackers
  • 1/3 cup finely chopped onion
  • 1/3 cup finely chopped celery
  • 1/4 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

  1. Prep the pan: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil or parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Fill the mushrooms: Mound about 1 cup of the crab mixture into mushrooms. Gently pat down. Sprinkle with Parmesan cheese.
  6. 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.

Notes

To make in advance: 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.

To make as appetizers: 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.

Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: entrée
  • Method: bake in oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 mushroom
  • Calories: 505
  • Sugar: 2.3 g
  • Sodium: 781 mg
  • Fat: 22.4 g
  • Saturated Fat: 9.2 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 27.4 g
  • Fiber: 4.4 g
  • Protein: 48 g
  • Cholesterol: 234 mg