Crab Stuffed Portobello Mushrooms: 1 Amazing Recipe

Name: Crab Stuffed Portobello Mushrooms: 1 Amazing Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound baby portobello mushrooms; 1 tablespoon butter; 1 shallot, finely chopped; 1/4 red bell pepper, finely chopped; Mushroom stems, finely chopped; 1 clove garlic, minced; 4 ounces cream cheese, softened; 1/4 cup grated Parmesan cheese; 1 teaspoon Worcestershire sauce; 1 tablespoon chopped fresh parsley; 1 teaspoon Cajun seasoning; 1/4 cup panko breadcrumbs, plus more for topping; 8 ounces lump crab meat, picked over for shells; Salt and freshly ground black pepper to taste; Olive oil spray

by basmer

17 de September de 2025

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Crab Stuffed Portobello Mushrooms have this incredible ability to make any gathering feel a little bit fancy, even when I’m just whipping them up on a Tuesday night! I first tried making these years ago for a friend’s birthday, and the moment I pulled them out of the oven, that savory aroma of garlic, butter, and the ocean filled my kitchen. Everyone raved about them! They’re truly the perfect crab and mushroom appetizer, with tender mushroom caps bursting with a rich, creamy crab filling and a delightful crunchy topping. If you’re looking for an impressive yet surprisingly simple dish, you’re in for a treat. Let’s get these delicious morsels in the oven!

Why You’ll Love These Crab Stuffed Portobello Mushrooms

You’re going to adore these stuffed mushrooms for so many reasons:

They’re incredibly flavorful, packed with real lump crab meat.
The combination of tender mushrooms and creamy filling is divine.
They look and taste gourmet, but are surprisingly simple to make.
These are the ultimate crab seafood stuffed mushrooms for any occasion.
The crunchy panko topping adds a fantastic texture contrast.
They’re a crowd-pleasing appetizer that always gets rave reviews.
This is truly an easy crab stuffed portobello recipe you’ll make again and again.
They’re a fantastic low-carb option for entertaining.

Ingredients for Crab Stuffed Portobello Mushrooms

Gathering these ingredients is the first step to creating these amazing crabmeat stuffed mushrooms. You’ll need:

1 pound baby portobello mushrooms – choose firm caps without blemishes
1 tablespoon butter – for sautéing the aromatics
1 shallot, finely chopped – adds a delicate onion flavor
1/4 red bell pepper, finely chopped – for a touch of sweetness and color
Mushroom stems, finely chopped – keeps the flavor consistent
1 clove garlic, minced – essential for that savory punch
4 ounces cream cheese, softened – makes the filling wonderfully creamy
1/4 cup grated Parmesan cheese – adds a salty, nutty depth
1 teaspoon Worcestershire sauce – for a hint of umami
1 tablespoon chopped fresh parsley – for a fresh, herbaceous note
1 teaspoon Cajun seasoning – brings a bit of warmth and spice
1/4 cup panko breadcrumbs, plus more for topping – creates that irresistible crispy crust
8 ounces lump crab meat, picked over for shells – the star of the show!
Salt and freshly ground black pepper to taste – to enhance all the flavors
Olive oil spray – for a light coating before baking

How to Make Crab Stuffed Portobellos

Let’s get started on these incredible stuffed mushrooms! The process is straightforward, and the results are so rewarding.

Step 1: First things first, preheat your oven to 375°F (190°C). This ensures they bake evenly.
Step 2: Gently clean your baby portobello mushrooms with a damp paper towel. Twist or cut off the stems, then finely chop them. Use a spoon to carefully scoop out the dark gills from the mushroom caps.
Step 3: For perfectly tender mushrooms, lightly sprinkle the underside of the caps with kosher salt. Place them gill-side down on paper towels for about 30 minutes to draw out excess moisture. Pat them dry afterward. This is a key step for how to make crab stuffed portobellos that aren’t watery.
Step 4: Melt the butter in a skillet over medium heat. Add the chopped shallot, red bell pepper, and chopped mushroom stems. Sauté until all the moisture has evaporated. Toss in the minced garlic and cook for just one more minute until fragrant. Remove from heat and let this mixture cool slightly.
Step 5: In a medium bowl, combine the softened cream cheese, grated Parmesan cheese, Worcestershire sauce, chopped parsley, Cajun seasoning, and 1/4 cup of panko breadcrumbs. Stir in the cooled sautéed vegetable mixture until well combined.
Step 6: Taste the filling and adjust seasonings as needed. You want it perfectly seasoned before adding the star ingredient!
Step 7: Gently fold in the lump crab meat. Be careful not to break up the lumps too much; we want those beautiful chunks of crab!
Step 8: Spoon the glorious crab mixture generously into the prepared mushroom caps, pressing gently to create a nice, rounded mound.
Step 9: Lightly spray the tops of the stuffed mushrooms with olive oil spray.
Step 10: For that irresistible crunch, press the tops of the stuffed mushrooms into additional panko breadcrumbs.
Step 11: Place the stuffed mushrooms on a wire rack set inside a baking sheet. This helps them cook evenly.
Step 12: Bake for 20-25 minutes. You’re looking for the mushrooms to be tender and the topping to be golden brown and wonderfully crisp. These baked crab stuffed portobellos will fill your kitchen with an amazing aroma!

Pro Tips for the Best Crab Stuffed Portobello Mushrooms

Want to elevate your appetizer game? Follow these simple tips for making the absolute best crab stuffed portobellos:

Always use fresh, lump crab meat for the best flavor and texture. Imitation crab just won’t cut it here!
Don’t skip draining the mushroom caps after salting; this is crucial to prevent a watery filling.
Taste your filling before adding the crab. Adjusting the Cajun seasoning or salt now ensures perfect flavor throughout.
For an extra golden and crispy topping, you can add a sprinkle of paprika over the panko breadcrumbs before baking.

What’s the secret to perfect Crab Stuffed Portobello Mushrooms?

The real secret to achieving the best crab stuffed mushrooms is twofold: thoroughly draining the mushroom caps to remove excess moisture, and using fresh, high-quality lump crab meat. This ensures a concentrated flavor and prevents a soggy outcome. For more tips on cooking techniques, you can explore resources on how to cook mushrooms.

Can I make Crab Stuffed Portobello Mushrooms ahead of time?

Yes, you absolutely can! You can prepare the filling and stuff the mushroom caps up to 24 hours in advance. Cover them tightly with plastic wrap and refrigerate. When ready to bake, just add a few extra minutes to the cooking time. This is a great way to prep for parties, similar to how you might prepare Korean BBQ meatballs ahead of time.

How do I avoid common mistakes with Crab Stuffed Portobello Mushrooms?

The most common mistake is watery mushrooms, which you can avoid by properly draining the caps. Another is overmixing the crab meat, which can make it mushy; gently fold it in. Lastly, make sure your oven is fully preheated for even baking and a crisp topping.

Best Ways to Serve Crab Stuffed Portobello Mushrooms

These delightful morsels are fantastic on their own, but they also pair beautifully with other dishes. Serve them as elegant finger food at parties, perhaps alongside a crisp white wine or a light beer. For a more substantial appetizer or a light lunch, consider serving a couple of these portobello mushroom appetizers with crab with a simple side salad dressed in a lemon vinaigrette. The freshness of the salad perfectly complements the rich, savory filling of the mushrooms. If you’re looking for other appetizer ideas, check out our collection of last recipes.

Nutrition Facts for Crab Stuffed Portobello Mushrooms

These delightful bites offer a burst of flavor without being too heavy. Here’s a breakdown of the estimated nutritional information per serving (which is one stuffed mushroom):

Calories: 120
Fat: 7g
Saturated Fat: 4g
Protein: 10g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 250mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used in your preparation of these delicious crab stuffed mushrooms. For more information on general nutrition, you can refer to resources like the MyPlate initiative.

How to Store and Reheat Crab Stuffed Portobello Mushrooms

Once these amazing appetizers are completely cooled, storing them properly will help you enjoy these low carb crab stuffed mushrooms later. Place them in an airtight container. They’ll stay fresh in the refrigerator for about 3 to 4 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure they are well-wrapped to prevent freezer burn.

When you’re ready to enjoy them again, reheating is simple. For refrigerated mushrooms, pop them back into a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and the topping is crisp. If reheating from frozen, bake them at the same temperature for a bit longer, around 20-25 minutes, or until heated through. This method ensures they retain their delicious flavor and texture.

Frequently Asked Questions About Crab Stuffed Portobello Mushrooms

What are crab stuffed mushrooms?

Crab stuffed mushrooms are a popular appetizer where mushroom caps, typically portobello or cremini, are hollowed out and filled with a savory mixture. This filling usually features crab meat, breadcrumbs, cheese, and seasonings. They are then baked until tender and golden, creating a delightful bite that’s both elegant and delicious.

Can I use imitation crab meat instead of lump crab?

While you can technically use imitation crab meat, I strongly recommend using fresh, lump crab meat for the best flavor and texture. The imitation stuff tends to be more processed and doesn’t have the same delicate texture or rich taste that makes these stuffed mushrooms so special. Using real crab meat is key to achieving that truly delicious experience.

How do I get a creamy crab stuffed portobello filling?

To achieve a wonderfully creamy crab stuffed portobello filling, the key ingredients are softened cream cheese and a touch of milk or heavy cream. Make sure your cream cheese is truly at room temperature before mixing. Combining it with Parmesan cheese and the other flavorings creates a rich, smooth base that perfectly holds the lump crab meat and complements the earthy mushroom.

Can I make the filling for these crab stuffed mushrooms ahead of time?

Yes, you absolutely can! You can prepare the crab filling mixture a day in advance. Store it in an airtight container in the refrigerator. When you’re ready to assemble, simply stuff the prepared mushroom caps and bake as directed. This makes last-minute entertaining so much easier!

Variations of Crab Stuffed Portobello Mushrooms You Can Try

Once you’ve mastered the classic recipe, don’t be afraid to get creative with these delicious variations! They’re a fantastic base for all sorts of flavors.

Gluten-Free Delight: For truly gluten free crab stuffed portobellos, simply swap the panko breadcrumbs for gluten-free breadcrumbs or even finely crushed gluten-free crackers. The filling will be just as delicious!
Spicy Kick: Amp up the heat by adding a pinch of cayenne pepper or a finely minced jalapeño to the sautéed vegetable mixture. This adds a wonderful warmth to these savory stuffed portobello mushrooms.
Cheesy Goodness: Mix in a tablespoon or two of shredded Monterey Jack or Gruyere cheese along with the Parmesan for an extra cheesy filling.
Air Fryer Magic: Try making these in your air fryer! Arrange the stuffed mushrooms in a single layer and cook at 375°F (190°C) for about 12-15 minutes, or until golden and heated through. For more air fryer recipes, check out our easy air fryer chicken thighs recipe.