Crab Stuffed Portobello Mushrooms: A Delicious Twist Recipe

Introduction

Crab Stuffed Portobello Mushrooms offer a delightful combination of tender mushrooms and rich, savory crab filling. This elegant yet easy dish is perfect for a special dinner or impressive appetizer. The blend of cheeses and seasonings brings out the best in the seafood and mushrooms.

Ingredients

• 8 large portobello mushrooms, stems removed and cleaned
• 8 ounces lump crab meat, drained and picked over for shells
• 1 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil

Instructions

1. Step 1: Preheat the oven to 375°F.
2. Step 2: Arrange the portobello mushrooms on a baking sheet, gill side up. Drizzle with olive oil and season with salt and pepper.
3. Step 3: In a mixing bowl, combine the crab meat, cream cheese, mozzarella cheese, Parmesan cheese, mayonnaise, Dijon mustard, lemon juice, garlic powder, Old Bay seasoning, salt, black pepper, and parsley. Mix until well combined.
4. Step 4: Spoon the crab mixture evenly into each portobello mushroom cap, pressing down slightly to pack it in.
5. Step 5: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.
6. Step 6: Remove from the oven and let cool for a few minutes before serving.

Tips & Variations

• Use fresh lump crab meat for the best flavor, but canned crab can be a convenient substitute.
• For extra richness, add a splash of white wine to the crab mixture before stuffing the mushrooms.
• Try topping with breadcrumbs for a crunchy finish before baking.
• Serve with a squeeze of fresh lemon for added brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 350°F until warmed through, about 10 minutes, to keep the mushrooms tender and the filling creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed mushrooms ahead of time?

Yes, you can prepare and assemble the mushrooms a few hours in advance. Keep them covered in the refrigerator and bake just before serving.

Can I use other types of mushrooms for this recipe?

While portobello mushrooms work best due to their size and sturdy texture, you can use large cremini or button mushrooms; just adjust the filling quantity accordingly.

Crab Stuffed Portobello Mushrooms: A Delicious Twist Recipe

Print Recipe

★★★★★

5 from 138 reviews

Crab Stuffed Portobello Mushrooms offer a delightful and savory twist on a classic appetizer. Large portobello mushroom caps are filled with a rich mixture of lump crab meat, cream cheese, mozzarella, Parmesan, and flavorful seasonings, then baked to golden perfection. This dish is perfect for entertaining or a special family meal, combining the earthiness of mushrooms with the delicate sweetness of crab and the creamy texture of cheeses.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 stuffed portobello mushrooms (serves 4-6) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Mushrooms

• 8 large portobello mushrooms, stems removed and cleaned
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Crab Filling

• 8 ounces lump crab meat, drained and picked over for shells
• 1 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed mushrooms.
2. Prepare Mushrooms: Arrange the cleaned portobello mushroom caps gill side up on a baking sheet. Drizzle each with olive oil and season with salt and pepper to enhance their flavor during baking.
3. Make Crab Filling: In a mixing bowl, combine the lump crab meat, softened cream cheese, shredded mozzarella, grated Parmesan, mayonnaise, Dijon mustard, lemon juice, garlic powder, Old Bay seasoning, salt, black pepper, and chopped fresh parsley. Mix thoroughly until well blended and creamy.
4. Stuff Mushrooms: Spoon the crab cheese mixture evenly into each mushroom cap, pressing down slightly to pack the filling firmly.
5. Bake: Place the baking sheet with stuffed mushrooms in the preheated oven. Bake for 20-25 minutes or until the mushrooms become tender and the filling is golden brown on top.
6. Cool and Serve: Remove from the oven and let the stuffed mushrooms cool for a few minutes before serving to allow the filling to set slightly.

Notes

• Ensure crab meat is free of shells to avoid unpleasant bites.
• You can substitute mayonnaise with Greek yogurt for a lighter option.
• Old Bay seasoning can be adjusted to taste or replaced with Cajun seasoning for a different flavor profile.
• Fresh parsley adds brightness; feel free to add chopped chives or green onions for variation.
• Serve as an appetizer or light main dish alongside a crisp salad.

Keywords: crab stuffed mushrooms, portobello mushrooms, seafood appetizer, baked stuffed mushrooms, crab recipes, party appetizers