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Crab-Stuffed Portobellos

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

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.

Crab-Stuffed Portobellos

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
Prepare the Mushrooms
1

  1. Preheat oven to 400°F (200°C).

  2. Brush mushroom caps with olive oil on both sides, season with salt and pepper.

  3. Arrange them gill-side up on a parchment-lined baking sheet.

Make the Crab Filling
2

  1. In a medium bowl, mix cream cheese, mayo, Dijon, Worcestershire, lemon juice, and zest until smooth.

  2. Fold in crab meat, garlic, scallions, parsley, Parmesan, and panko. Season with salt, pepper, and cayenne/Old Bay if using.

  3. Stir gently to avoid breaking up the crab too much.

Stuff the Mushrooms
3

  1. Spoon crab mixture generously into each mushroom cap.

  2. Mix topping ingredients in a small bowl (panko, butter, Parmesan) and sprinkle over each stuffed mushroom.

Bake
4

  1. Bake for 15–18 minutes, or until tops are golden and mushrooms are tender.

  2. Optional: broil for 1–2 minutes at the end for extra crispiness—just watch carefully.

Serve
5

  1. Plate with a wedge of lemon and a sprinkle of extra parsley.

  2. 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.

Nutrition Facts

4 servings

Serving size