If you’re looking for a restaurant‑worthy dish that’s surprisingly easy to make at home, these Crab‑Stuffed Portobello Mushrooms are the perfect choice.
Juicy portobello caps are filled with a rich crab mixture, baked until golden, and topped with breadcrumbs for the perfect balance of textures.
This recipe became a favorite in our home because it feels indulgent yet comes together quickly, making it ideal for special occasions, date nights, or even as a holiday appetizer. The combination of meaty mushrooms and sweet crab is unbeatable.
Why You’ll Love This Recipe
These Crab‑Stuffed Portobello Mushrooms are rich, savory, and full of flavor. The sweet crab meat pairs beautifully with the meaty mushrooms, while the creamy filling and crispy breadcrumb topping make every bite delicious.
They’re impressive enough for entertaining yet simple enough for a weeknight dinner. Plus, they’re naturally low‑carb, high in protein, and easy to customize with your favorite herbs and seasonings.
What You’ll Need
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- 8 oz lump crab meat (fresh or canned, drained)
- ½ cup breadcrumbs (plus extra for topping)
- ¼ cup mayonnaise
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tablespoon lemon juice
- ½ teaspoon Old Bay seasoning (or paprika)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
Pro Tips
- Use lump crab meat for the best flavor and texture.
- Pat mushrooms dry before roasting to avoid sogginess.
- Pre‑roast the caps to release extra moisture before stuffing.
- Mix filling gently so the crab stays in nice chunks.
- Top with extra breadcrumbs and Parmesan for a crispy golden crust.
Tools You’ll Need
- Baking sheet
- Mixing bowl and spoon
- Knife and cutting board
- Parchment paper or foil
- Measuring cups and spoons
Substitutions and Variations
- Cheese swap: Use Gruyère or mozzarella instead of Parmesan.
- Spicy version: Add a dash of hot sauce or cayenne pepper to the filling.
- Breadcrumb alternative: Use crushed pork rinds or almond flour for a keto version.
- Extra flavor: Stir in chopped fresh herbs like parsley or dill.
Make‑Ahead Tips
- The crab filling can be made up to 1 day in advance and stored in the fridge.
- Mushrooms can be cleaned and pre‑roasted earlier in the day.
- Assemble just before baking for the best results.
How to Make Crab‑Stuffed Portobello Mushrooms
1. Preheat the Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Prepare the Mushrooms
Wipe mushroom caps clean with a damp cloth. Remove stems and scrape out gills if desired. Brush lightly with olive oil and place gill‑side up on the baking sheet.
3. Pre‑Roast the Mushrooms
Bake for 5–7 minutes to soften slightly and release excess moisture.
4. Make the Crab Filling
In a bowl, combine crab meat, breadcrumbs, mayonnaise, egg, garlic, green onions, lemon juice, Old Bay seasoning, salt, pepper, and Parmesan. Mix gently until well combined.
5. Stuff and Top
Remove mushrooms from the oven. Spoon the crab mixture evenly into each cap. Sprinkle with extra breadcrumbs and Parmesan for a golden crust.
6. Bake
Return to the oven and bake for 12–15 minutes until filling is hot and topping is golden brown.
7. Serve
Remove from the oven and garnish with parsley and lemon wedges. Serve immediately.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for the best texture.
Avoid freezing, as the filling can become watery after thawing.
Nutrition & Benefits
Portobello mushrooms are low in calories and packed with fiber and B vitamins.
Crab is a lean source of protein, omega‑3 fatty acids, and important minerals like zinc and selenium. Together, they create a nutrient‑dense and satisfying dish.
Recipe FAQ
1. Can I use canned crab meat?
Yes, just make sure it’s well‑drained. Fresh lump crab has the best flavor.
2. Do I need to remove the gills?
It’s optional, but removing them creates more room for filling and a milder flavor.
3. Can I make these ahead?
Yes, prepare the filling in advance and store in the fridge. Stuff and bake just before serving.
4. Can I grill these instead of baking?
Yes! Grill the mushrooms first, then add the filling and cook covered until heated through.
5. What can I serve with them?
They pair well with rice, roasted vegetables, or a fresh salad for a complete meal.
Elegant, Savory, and Perfect for Special Occasions
These Crab‑Stuffed Portobello Mushrooms are rich, flavorful, and simple to make.
Whether served as a main dish or appetizer, they’re sure to impress at any dinner or gathering.