Crab Stuffed Portobello Mushrooms Recipe

Rating 5.0
| 2
Crab stuffed portobello mushrooms are an exceptional dish perfect as an appetizer for a cocktail party. Meaty portobello mushroom caps are filled to the brim with a lump crab filling that is incredibly flavorful.
Appetizer
New American
21
ingredients
6
steps
115
minutes
Chef Dock was just 11 years old when he discovered his passion for the culinary arts. After working as a line cook, he managed a bustling restaurant, where he provided tasteful corporate catering services to high net-worth clients. With deep knowledge about ingredients geared toward a healthy lifestyle and memory enhancement, Chef Dock now owns a private chef and catering company, specializing in a variety of cuisines and simple, nourishing meals.

Ingredients

Servings:
4
12
portobello mushroom caps
olive oil, as needed
2
eggs
1/4 cup(s)
finely diced celery
1/4 cup(s)
finely diced onion
1/4 cup(s)
finely diced red bell pepper
2 tblsp
finely chopped fresh parsley
1 tblsp
finely chopped fresh dill
2 1/2 tblsp
mayonnaise
1 1/2 tblsp
Dijon mustard
2 tblsp
lemon juice
1 tsp
Worcheshire sauce
2 tblsp
old bay seasoning, plus more to taste
1 tsp
onion powder
1 tsp
garlic powder
1 tsp
sea salt, plus more to taste
1 tsp
black pepper
1 tsp
paprika
1 lb
lump crab meat
1/2 cup(s)
panko or Italian bread crumbs
lemon wedges, to serve

Directions 6 steps | 115 Minutes

Step 1

Line two baking sheets with foil or parchment paper. Clean and scrape off the gills on the inside of the portobello mushroom caps.

Step 2

Line up the cleaned portobello mushroom caps on the prepared baking sheets. Lightly drizzle with olive oil and sprinkle with sea salt. Set aside. 

Step 3

Prepare the crab filling. In a bowl, combine the eggs, celery, onion, red bell pepper, parsley, dill, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, old bay seasoning, onion powder, garlic powder, sea salt, black pepper and paprika. 

Step 4

Fold in the lump crab meat and breadcrumbs, carefully not breaking the crab. Cover with plastic wrap and refrigerate for at least 1 hour.

Step 5

Preheat the oven to 350°F.  Once the crab filling is set, scoop the crab filling into each portobello mushroom cap. Bake 20 minutes until mushrooms are tender.

Step 6

Sprinkle old bay seasoning on top and serve with lemon wedges. Enjoy! (See Notes 1.)


Notes:

  1. If desired, brush with melted butter for a nice finish.

Nutrition Per Serving
View All
CALORIES
308
FAT
14.6 g
PROTEIN
27.2 g
CARBS
17.3 g

FOOD FOR THOUGHT?

Leave a review or join the conversation.

2 Comments
2 Comments
Please Log In to leave a comment
Carmela G.

Carmela

08 Jul 2022

A perfect appetizer dish. Easy to replicate and incredibly flavorful.

Reply to this comment
Sam N.

Sam

06 Jul 2022

This is a great crab-stuffed mushroom recipe! First of all, you can finally see in a clean and nice recipe how to make crab cakes which you then essentially use to fill up the portobello mushrooms. I love the video and the step-by-step instructions which are easy to follow.

Reply to this comment