Print

Crab-Stuffed Portobello Mushrooms

Crab-Stuffed Portobello Mushrooms
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of Crab-Stuffed Portobello Mushrooms, a flavorful dish that combines tender lump crabmeat with gooey cheese, all nestled in hearty portobello caps. This simple yet elegant recipe is perfect for family gatherings or busy weeknights when you crave something special without spending hours in the kitchen. The fresh ingredients and zesty lemon juice elevate each bite, making these stuffed mushrooms a vibrant and satisfying choice for any occasion. Whether served as an appetizer at a dinner party or a light meal during the week, they are sure to impress both family and guests alike.

Ingredients

Scale
  • 4 portobello mushroom caps (3–1/2 to 4" diameter)
  • 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
  • 1–1/2 tablespoons freshly squeezed lemon juice
  • 2/3 cup shredded Muenster or Monterey Jack cheese (divided)
  • 1 egg (lightly beaten)
  • Salt and freshly ground black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Clean the portobello caps with a damp paper towel, remove the stems, and scrape out any gills. Place them upside down on a parchment-lined baking sheet.
  2. In a large bowl, mix lump crabmeat, panko crumbs, onion, garlic, thyme leaves, lemon juice, half of the cheese, and the beaten egg. Season with salt and pepper.
  3. Generously stuff each mushroom cap with the crab mixture and top with remaining cheese.
  4. Bake for about 25 minutes until mushrooms are tender and tops are golden brown.
  5. Let cool briefly before serving with fresh lemon wedges.

Nutrition

Find it online: https://kitchensecretstips.com/crab-stuffed-portobello-mushrooms/