Plump portobello mushroom caps are filled with a savory, creamy mixture of lump crab meat, herbs, cheese, and a hint of citrus. Baked until golden and bubbling, these crab-stuffed beauties bring steakhouse-level sophistication with a surf-and-turf flair—minus the fuss. Great for entertaining or a luxe weeknight meal.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 20 minsTotal Time 35 minsFor the Mushrooms
4 large portobello mushroom caps, stems and gills removed
2 tbsp olive oil
Salt and pepper, to taste
For the Crab Filling
8 oz lump crab meat (picked over for shells)
¼ cup cream cheese, softened
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp lemon zest
1 tbsp lemon juice
1 clove garlic, minced
¼ cup grated Parmesan cheese
¼ cup finely chopped scallions
2 tbsp chopped fresh parsley
¼ cup panko breadcrumbs
Salt and pepper to taste
Optional: a pinch of cayenne or Old Bay for kick
For Topping
2 tbsp panko breadcrumbs
1 tbsp melted butter
2 tbsp Parmesan cheese
Suggested Sides
Garlic butter green beans or roasted asparagus
Light arugula salad with lemon vinaigrette
Buttery wild rice or herb-roasted potatoes
Prepare the Mushrooms
1
Preheat oven to 400°F (200°C) .
Brush mushroom caps with olive oil on both sides, season with salt and pepper.
Arrange them gill-side up on a parchment-lined baking sheet.
Make the Crab Filling
2
In a medium bowl, mix cream cheese, mayo, Dijon, Worcestershire, lemon juice, and zest until smooth.
Fold in crab meat, garlic, scallions, parsley, Parmesan, and panko. Season with salt, pepper, and cayenne/Old Bay if using.
Stir gently to avoid breaking up the crab too much.
Stuff the Mushrooms
3
Spoon crab mixture generously into each mushroom cap.
Mix topping ingredients in a small bowl (panko, butter, Parmesan) and sprinkle over each stuffed mushroom.
Bake
4
Bake for 15–18 minutes , or until tops are golden and mushrooms are tender.
Optional: broil for 1–2 minutes at the end for extra crispiness—just watch carefully.
Serve
5
Plate with a wedge of lemon and a sprinkle of extra parsley.
Best enjoyed warm with your chosen sides!
Wine Pairing
6 A Chardonnay with a hint of oak or a Chablis pairs perfectly, complementing both the crab and the mushroom's umami depth.
Ingredients For the Mushrooms
4 large portobello mushroom caps, stems and gills removed
2 tbsp olive oil
Salt and pepper, to taste
For the Crab Filling
8 oz lump crab meat (picked over for shells)
¼ cup cream cheese, softened
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp lemon zest
1 tbsp lemon juice
1 clove garlic, minced
¼ cup grated Parmesan cheese
¼ cup finely chopped scallions
2 tbsp chopped fresh parsley
¼ cup panko breadcrumbs
Salt and pepper to taste
Optional: a pinch of cayenne or Old Bay for kick
For Topping
2 tbsp panko breadcrumbs
1 tbsp melted butter
2 tbsp Parmesan cheese
Suggested Sides
Garlic butter green beans or roasted asparagus
Light arugula salad with lemon vinaigrette
Buttery wild rice or herb-roasted potatoes
Directions Prepare the Mushrooms
1
Preheat oven to 400°F (200°C) .
Brush mushroom caps with olive oil on both sides, season with salt and pepper.
Arrange them gill-side up on a parchment-lined baking sheet.
Make the Crab Filling
2
In a medium bowl, mix cream cheese, mayo, Dijon, Worcestershire, lemon juice, and zest until smooth.
Fold in crab meat, garlic, scallions, parsley, Parmesan, and panko. Season with salt, pepper, and cayenne/Old Bay if using.
Stir gently to avoid breaking up the crab too much.
Stuff the Mushrooms
3
Spoon crab mixture generously into each mushroom cap.
Mix topping ingredients in a small bowl (panko, butter, Parmesan) and sprinkle over each stuffed mushroom.
Bake
4
Bake for 15–18 minutes , or until tops are golden and mushrooms are tender.
Optional: broil for 1–2 minutes at the end for extra crispiness—just watch carefully.
Serve
5
Plate with a wedge of lemon and a sprinkle of extra parsley.
Best enjoyed warm with your chosen sides!
Wine Pairing
6 A Chardonnay with a hint of oak or a Chablis pairs perfectly, complementing both the crab and the mushroom's umami depth.
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