Go Back
–+ servings
Baked Crab Stuffed Portobello Mushrooms

Baked Crab Stuffed Portobello Mushrooms: A Seafood Delight

Baked Crab Stuffed Portobello Mushrooms combine sweet crabmeat with tender mushrooms for a delightful seafood appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 mushrooms
Course: Appetizers
Cuisine: Seafood
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Lump Crabmeat sweet and delicate
  • 1 small Chopped Sweet Onion or shallots for a milder profile
  • 2 cloves Garlic minced
  • 1 tablespoon Fresh Thyme or 1/4 tsp dried thyme
  • 1 tablespoon Lemon Juice freshly squeezed
  • 1 large Egg beaten
  • 1 cup Panko Breadcrumbs use gluten-free panko for gluten-free dish
  • 1 cup Shredded Muenster or Monterey Jack Cheese or cheddar
For the Mushrooms
  • 4 large Portobello Mushroom Caps 3.5-4 inches in diameter
  • to taste Salt
  • to taste Ground Black Pepper
To Serve
  • 1 lemon Lemon Wedges for garnish

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • spoon

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly coat a rimmed baking sheet with nonstick spray.
  2. Clean the mushroom caps by removing stems and dark gills. Season inside with salt and pepper, then pre-bake for 8 minutes.
  3. In a mixing bowl, combine crabmeat, panko, sweet onion, garlic, thyme, and lemon juice. Gently fold in cheese and then the beaten egg until mixed.
  4. Stuff the pre-baked mushroom caps with the crab mixture, mounding it slightly on top.
  5. Bake for 10-12 minutes until the filling is heated through and edges are golden brown.
  6. Sprinkle reserved cheese over the mushrooms and bake an additional 2-4 minutes until melted.
  7. Remove from oven, let cool slightly, and serve garnished with lemon wedges.

Nutrition

Serving: 1mushroomCalories: 220kcalCarbohydrates: 18gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 350mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Ensure to gently mix the filling to keep crabmeat intact. Store filling and mushrooms separately if preparing ahead.

Tried this recipe?

Let us know how it was!