Crab Stuffed Portobello Mushrooms

Why You’ll Love This Recipe

Crab Stuffed Portobello Mushrooms offer the perfect combination of savory flavors and meaty texture. The large mushroom caps are filled with a flavorful crab mixture, including breadcrumbs, fresh thyme, lemon, and cheese, and baked until golden and bubbly. These stuffed mushrooms are an ideal appetizer or light entrée for seafood lovers, making them perfect for any occasion from family dinners to elegant gatherings.

Ingredients

• 4 large portobello mushroom caps

• 1 cup lump crabmeat

• ½ cup panko breadcrumbs

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon fresh thyme, chopped

• 1 tablespoon lemon juice

• 1 cup shredded Muenster or Monterey Jack cheese

• 1 egg, beaten

• Olive oil for brushing

• Salt and pepper to taste

• Lemon wedges (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C). Coat a shallow baking dish with nonstick spray.

2. Clean the mushroom caps by removing the stems and gills. Season with salt and pepper, and bake for 8 minutes to release moisture.

3. In a bowl, combine crabmeat, panko breadcrumbs, chopped onion, garlic, thyme, lemon juice, most of the cheese, and the beaten egg. Season with salt and pepper and mix well.

4. Stuff the mushroom caps with the crab mixture, mounding it generously.

5. Bake the stuffed mushrooms for 15-20 minutes until the stuffing is firm and golden.

6. Top with the remaining cheese and bake for an additional 5 minutes until the cheese is melted and bubbly.

7. Serve with lemon wedges and a dash of hot sauce for extra flavor.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Vegan: Substitute crabmeat with plant-based options like jackfruit or mushrooms for a vegetarian version.

• Add Spice: Add a pinch of red pepper flakes or hot sauce to the stuffing for a spicy kick.

• Use Different Cheese: Swap Muenster for Gruyère or Parmesan for a different cheesy flavor.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 375°F (190°C) for 10 minutes until warmed through.

FAQs

1. How do I keep the mushrooms from becoming watery?

Pre-bake the mushroom caps to release moisture, and blot away excess liquid before stuffing.

2. What side dishes go well with crab-stuffed mushrooms?

Serve with roasted asparagus, steamed green beans, or a fresh green salad.

3. Can I freeze crab-stuffed mushrooms?

It’s not recommended, as the texture may be affected. However, they can be stored in the fridge for up to 2 days.

4. Can I use canned crabmeat?

Fresh crabmeat is ideal, but canned crabmeat works well in a pinch, especially when it’s well-drained.

5. How do I prevent the stuffing from drying out?

Ensure the stuffing is moist enough before baking, and avoid overbaking the mushrooms.

6. Can I make this recipe ahead of time?

Yes, you can assemble the mushrooms and refrigerate them for up to 2 hours before baking.

7. Can I use other mushrooms instead of portobellos?

Yes, smaller mushrooms like cremini or white button mushrooms can be used, though cooking time will be shorter.

8. How do I reheat leftover stuffed mushrooms?

Reheat in a preheated 375°F oven for about 10 minutes until warmed through.

9. Can I make this without breadcrumbs?

Yes, you can substitute breadcrumbs with crushed crackers or ground nuts for a gluten-free option.

10. What kind of crabmeat should I use?

Lump crabmeat provides the best texture, but you can also use claw meat for a more economical choice.

Conclusion

Crab Stuffed Portobello Mushrooms are a rich and flavorful dish that’s perfect as an appetizer or light main course. The combination of crab, cheese, and mushrooms creates a satisfying bite with every scoop. Whether you’re hosting a dinner party or making a simple weeknight meal, these stuffed mushrooms are sure to impress.