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.
Utensils Appetizer
Globe New American
21
ingredients
6
steps
115
minutes
Views: 4022
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.

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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. 

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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. 

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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.

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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.

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Step 6

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

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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?

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2 Comments
2 Comments
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Carmela G.

Carmela

08 Jul 2022

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

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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.

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