Baked Crab Stuffed Portobello Mushrooms
Baked crab stuffed portobello mushrooms combine tender mushroom caps with lump crabmeat, garlic, herbs, breadcrumbs, and cheese.Pre-bake the mushrooms, fill them with the crab mixture, and bake at 375°F until heated through.Finish with melted cheese and serve warm with fresh lemon wedges.
Ingredients
- 4 portobello mushroom caps 3½ to 4 inches in diameter
- Salt and freshly ground black pepper to taste
- 8 ounces fully cooked pasteurized lump crabmeat
- ½ cup panko breadcrumbs
- 2 tablespoons chopped sweet onion
- 1 –2 garlic cloves minced
- 1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme
- 1½ tablespoons freshly squeezed lemon juice
- ⅔ cup shredded Muenster or Monterey Jack cheese divided
- 1 large egg lightly beaten
- Lemon wedges for serving
- Hot sauce optional, for serving
Instructions
- Step 1: Preheat the oven
- Preheat your oven to 375°F (190°C). Lightly coat a baking sheet with nonstick cooking spray to prevent the mushrooms from sticking.
- Step 2: Prepare the portobello mushrooms
- Remove the stems from the mushroom caps and finely chop them. Set the chopped stems aside for the filling.
- Using a spoon, gently scrape away the dark gills from the underside of each mushroom cap. Wipe the mushrooms clean with paper towels.
- Step 3: Pre-bake the mushrooms
- Arrange the mushroom caps on the prepared baking sheet, gill side facing up.
- Season lightly with salt and freshly ground black pepper.
- Bake for 8 minutes, then carefully remove the baking sheet from the oven. Use paper towels to blot away any moisture released by the mushrooms.
- Set the mushroom caps aside while you prepare the filling.
- Step 4: Prepare the crab filling
- In a large mixing bowl, combine the chopped mushroom stems, lump crabmeat, panko breadcrumbs, sweet onion, minced garlic, thyme, and lemon juice.
- Add all but 2 tablespoons of the shredded cheese, reserving the remaining cheese for the topping.
- Season lightly with salt and black pepper.
- Step 5: Add the egg
- Pour the lightly beaten egg into the crab mixture.
- Gently fold everything together until the ingredients are evenly combined.
- Avoid overmixing, as you want to preserve the delicate pieces of lump crabmeat.
- Step 6: Stuff the mushroom caps
- Divide the crab filling evenly among the four prepared mushroom caps.
- Gently press the mixture into each mushroom, allowing the filling to mound slightly above the edges.
- Step 7: Bake until golden
- Return the stuffed mushrooms to the oven.
- Bake for 10–12 minutes, or until the crab filling is heated through, the egg is fully cooked, and the edges begin to turn lightly golden.
- Step 8: Add the cheese topping
- Sprinkle the reserved shredded cheese evenly over the stuffed mushrooms.
- Return the baking sheet to the oven for another 2–4 minutes, until the cheese melts and becomes bubbly.
- Step 9: Serve and enjoy
- Remove the Baked Crab Stuffed Portobello Mushrooms from the oven and let them rest for 2–3 minutes.
- Serve warm with fresh lemon wedges and a little hot sauce, if desired.
Notes
These seafood stuffed mushrooms can be served as an appetizer or a satisfying light main course.
For a complete dinner, pair them with roasted asparagus, steamed green beans, lemon rice, or a crisp garden salad.
If you prefer a slightly richer filling, add a tablespoon of mayonnaise. For a brighter seafood flavor, incorporate a little freshly grated lemon zest.
You can also replace some of the panko breadcrumbs with crushed halal-friendly crackers for a different texture.
For smaller appetizer portions, divide the crab filling among large cremini mushrooms instead of portobello caps. Adjust the baking time according to their size.
If preparing the filling ahead of time, keep it refrigerated in an airtight container until you are ready to assemble and bake the mushrooms.