Crab-Stuffed Portobello Mushrooms
Delicious crab-stuffed Portobello mushrooms make an indulgent appetizer or side dish, bringing together fresh crab and earthy mushrooms in a creamy filling.
Ingredients
Mushrooms
- 4 large Portobello mushrooms Gently clean and remove stems and gills.
Filling
- 1 cup cooked Dungeness crab meat Fresh crab is recommended.
- ½ cup cream cheese, softened Alternative: use ricotta for a different texture.
- ½ cup shredded mozzarella cheese
- ¼ cup mayonnaise
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce Ensure it’s gluten-free if needed.
- 1 teaspoon Old Bay seasoning Or any seafood seasoning.
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for brushing
For Serving
- Optional: lemon wedges For serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Gently clean the Portobello mushrooms with a damp cloth to remove any dirt.
- Remove the stems and scoop out the gills with a spoon to create more space for the stuffing.
Making the Filling
- In a large mixing bowl, combine the cooked crab meat, cream cheese, mozzarella cheese, mayonnaise, chopped onion, minced garlic, Worcestershire sauce, Old Bay seasoning, and parsley. Season with salt and pepper. Mix everything together until well combined.
Stuffing the Mushrooms
- Take a spoon and fill each Portobello mushroom cap generously with the crab filling mixture. Make sure to pack it in well.
Baking
- Place the stuffed mushrooms on a baking sheet lined with parchment paper. Brush the tops lightly with olive oil to help them brown.
- Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and golden on top.
Serving
- Remove from the oven and let cool for a few minutes. Serve warm with lemon wedges on the side for an extra burst of flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, place the stuffed mushrooms on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes. Avoid microwaving to retain texture. Variations include using ricotta instead of cream cheese for a cheesy option, adding jalapeños for spice, or making a vegetarian version with broccoli and cheese.