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Crab-Stuffed Portobello Mushrooms Recipe

Crab-Stuffed Portobello Mushrooms Recipe
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★★★★★

5 from 14 reviews

Crab-Stuffed Portobello Mushrooms are a savory appetizer or entrée featuring large portobello mushroom caps filled with a flavorful mixture of lump crabmeat, panko breadcrumbs, fresh herbs, and melted cheese. Baked to golden perfection and topped with melted cheese, these mushrooms offer a perfect balance of rich seafood flavor and earthy mushroom undertones, enhanced by a lemony brightness.

Ingredients

Scale

Mushrooms

  • 4 portobello mushroom caps (3–1/2 to 4″ diameter)

Stuffing

  • 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 (or 1/4 teaspoon dried thyme)
  • 1 1/2 tablespoons freshly squeezed lemon juice (from 1/2 lemon)
  • 2/3 cup shredded Muenster or Monterey Jack cheese (divided)
  • 1 egg (lightly beaten)
  • Salt and freshly ground black pepper to taste

To Serve

  • Lemon wedges
  • Optional dash of hot sauce

Instructions

  1. Preheat Oven and Prepare Mushrooms: Preheat the oven to 375°F (190°C) and coat a shallow baking pan with nonstick spray. Remove the stems from the portobello mushrooms and reserve the stems for the stuffing. Using a spoon, gently scrape out the gills from the mushroom caps, then brush them clean with paper towels.
  2. Pre-bake Mushroom Caps: Place the mushroom caps upside down (top side down) on the prepared baking sheet. Lightly season with salt and freshly ground black pepper. Bake for 8 minutes to release excess moisture, then blot away any liquid that has collected inside and around the mushrooms with paper towels. Set aside.
  3. Prepare the Crab Stuffing: Dice the reserved mushroom stems and place them in a mixing bowl. Add the lump crabmeat, panko breadcrumbs, chopped sweet onion, minced garlic, fresh thyme leaves, and freshly squeezed lemon juice. Reserve 2 tablespoons of shredded cheese for topping, then add the remainder to the mixture. Season with salt and pepper, then gently combine all ingredients. Finally, stir in the lightly beaten egg to bind the stuffing.
  4. Stuff the Mushroom Caps: Evenly divide the crab stuffing among the pre-baked mushroom caps, pressing gently to form a slight mound on each mushroom.
  5. Bake the Stuffed Mushrooms: Place the stuffed mushrooms back on the baking sheet and bake for 10 to 12 minutes, or until the crab mixture is firm and slightly golden brown on top.
  6. Add Cheese Topping and Finish Baking: Remove the mushrooms from the oven and sprinkle the reserved shredded cheese evenly over each one. Return to the oven and bake for an additional 2 to 4 minutes, until the cheese has melted fully and is bubbly.
  7. Serve: Serve the crab-stuffed portobello mushrooms hot, garnished with lemon wedges and optionally a dash of hot sauce for added flavor and heat.

Notes

  • Ensure the crabmeat is fully cooked and pasteurized to avoid foodborne illness.
  • Removing the mushroom gills prevents bitterness and improves texture.
  • Use fresh lemon juice for the best bright citrus flavor.
  • Substitute the cheese with a vegetarian alternative if desired.
  • These mushrooms can be prepared ahead of time and baked just before serving.
  • For a gluten-free version, replace panko breadcrumbs with gluten-free breadcrumbs.

Nutrition

Keywords: crab stuffed mushrooms, portobello mushrooms, seafood appetizer, baked crab recipe, easy crab stuffing

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