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Baked Crab Stuffed Portobello Mushrooms Recipe

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4 from 71 reviews

Delicious baked crab stuffed portobello mushrooms featuring a savory filling of lump crabmeat, panko crumbs, aromatic herbs, and melted cheese. This easy appetizer or main dish combines tender mushrooms with a flavorful, cheesy crab topping, perfect for entertaining or a satisfying meal.

  • Total Time: 37-39 minutes
  • Yield: 4 stuffed mushrooms

Ingredients

For the Mushrooms

  • 4 portobello mushroom caps, 3-1/2 to 4″ diameter
  • Salt and freshly ground black pepper, to taste

For the Crab Stuffing

  • 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

For Serving

  • Lemon wedges
  • Hot sauce (optional)

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C) and coat a sheet pan with nonstick spray to prepare for baking the mushrooms.
  2. Prepare the Mushrooms: Remove stems from the portobello caps and finely chop them. Scoop out the dark gills gently with a spoon and clean the caps with paper towels to remove any moisture.
  3. Bake Mushroom Caps: Place the mushroom caps gill side up on the prepared pan. Lightly season with salt and pepper. Bake for 8 minutes, then blot away any liquid released using paper towels, and set aside.
  4. Make the Crab Filling: In a mixing bowl, combine the chopped mushroom stems, lump crabmeat, panko crumbs, chopped onion, minced garlic, thyme, lemon juice, and all but 2 tablespoons of the shredded cheese. Season with salt and pepper, then fold in the beaten egg gently to keep the crabmeat intact.
  5. Stuff the Mushrooms: Divide the crab mixture evenly among the mushroom caps, pressing gently to fill and mounding slightly on top.
  6. Bake the Stuffed Mushrooms: Bake for 10 to 12 minutes until the filling is hot and edges turn lightly golden.
  7. Add Cheese Topping: Sprinkle the reserved 2 tablespoons of cheese on top of each mushroom and bake for another 2 to 4 minutes until the cheese melts and becomes bubbly.
  8. Serve: Serve the baked crab stuffed mushrooms hot with lemon wedges and hot sauce if desired for added flavor.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheating: Reheat uncovered in a 375°F oven for 10 to 15 minutes until warmed through.
  • Be careful when folding in the egg to avoid breaking up the lump crabmeat excessively.
  • Use fresh lemon juice for best flavor in the stuffing mixture.
  • You can substitute the cheese with Monterey Jack or Muenster based on preference.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 22-24 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/baked-crab-stuffed-portobello-mushrooms-recipe/