Crab Stuffed Portobello Mushrooms combine a flavorful crab filling with roasted portobello caps for a quick, impressive weeknight dinner or elegant party main. This recipe takes the classic crab-stuffed mushroom appetizer and enlarges it into a satisfying entrée that’s ready in about 30–40 minutes.
We’re a seafood-loving household and dishes like Drunken Clams, Baked Cod with Garlic Panko and Lemon Butter Shrimp Scampi are frequently requested. When lump crab meat goes on sale, I stock up and often transform it into this crab-stuffed portobello recipe. Roasted portobello caps are filled with a crab mixture of chopped onion and celery, crushed Saltine crackers, mayonnaise, egg, Old Bay seasoning, Dijon mustard, Worcestershire sauce, parsley and tender crab meat for a savory, balanced filling.
Refrigerated lump crab meat works best here, but special or backfin crab are also good choices. Imitation crab is not recommended since the real crab is the star of the dish. These stuffed mushrooms are versatile: use large portobellos for a main course or smaller white or cremini mushrooms for bite-sized appetizers.
Why you’ll love this recipe
If you enjoy crab cakes and mushrooms, these stuffed portobellos will be a hit. Highlights include:
- Fast and easy: With about 15 minutes prep and 25 minutes cook time, these are on the table in under an hour.
- Versatile: Make larger portobellos for dinner or swap to smaller cremini or white mushrooms for appetizers.
- Crowd-pleasing: The combination of lump crab and well-seasoned filling elevates the humble mushroom into a gourmet dish.
Ingredients & substitutions
Below are the main ingredients and suggested swaps. See the recipe card for exact quantities.
- Large portobello mushrooms – ideal as a single-serving base. For appetizers, use cremini or white mushrooms about 2 inches across.
- Olive oil – for brushing the caps before roasting.
- Kosher salt and fresh ground black pepper – season to taste.
- Lump crab meat – refrigerated lump is preferred; ensure there are no shell fragments.
- Crushed Saltine crackers – helps bind the filling; crushed oyster or Ritz crackers work too.
- Finely chopped onion and celery – for texture and flavor; green onions are an alternative for onion.
- Mayonnaise, egg and fresh parsley – provide moisture and cohesion.
- Worcestershire sauce, Old Bay seasoning and Dijon mustard – give depth and a subtle kick; yellow mustard can be substituted for Dijon.
- Grated Parmesan cheese – Romano, Grana Padano or mozzarella can be used instead.
How to clean mushrooms
Avoid rinsing mushrooms with water since they absorb it. Wipe each cap gently with a damp paper towel to remove dirt. For stuffing, remove the stem and scrape out the dark gills so the filling sits neatly in the cap. If grilling or roasting whole, the gills can be left in if preferred.
Recipe overview
Here’s a short walkthrough of the steps; full quantities and instructions are in the recipe card below.
1. Clean mushrooms, remove stems and scrape gills.
2. Brush caps with oil, season and roast at 400°F for 10–12 minutes; drain any accumulated liquid.
3. Combine crab, crushed crackers, onion, celery, mayonnaise, parsley, egg, Worcestershire, Old Bay and Dijon, mixing gently so the crab stays in larger lumps.
4. Fill each roasted cap generously with the crab mixture.
5. Top with grated Parmesan.
6. Bake the filled mushrooms at 400°F for 12–15 minutes, until the filling is heated through and reaches 165°F internally.
Expert tip
After roasting the caps, pour off any liquid before stuffing. Excess moisture will make the filling runny and the mushrooms soggy.
Frequently asked questions
Yes. Assemble the mushrooms up to the step before baking, cover and refrigerate for up to 24 hours. When ready, bake at 400°F for 20–25 minutes from chilled, or until the internal filling temperature reads 165°F.
Absolutely. Use smaller white or cremini mushrooms (about 2 inches wide) and omit the initial roast step. Fill and bake at 400°F for 20–25 minutes until the centers are hot and the tops are lightly golden.
What to serve with stuffed mushrooms
The rich crab filling pairs well with simple side dishes. Consider roasted or baked fries, roasted root vegetable fries, a fresh spinach and blueberry salad, or a summer avocado, corn and tomato salad to balance the meal.
More seafood recipes like this
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Lump Crab Stuffed Salmon
-
Cod Oreganata
-
Easy Crispy Coconut Shrimp
-
Jumbo Lump Crab Cakes with Chipotle
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Recipe
Crab Stuffed Portobello Mushrooms
Crab Stuffed Portobello Mushrooms pair a seasoned crab filling with roasted mushroom caps for an easy, elegant dinner ready in about 30–40 minutes.
Ingredients
- 4 large portobello mushrooms
- Olive oil
- Kosher salt
- Fresh ground black pepper
- 1 lb lump crab meat (no shell fragments)
- ½ cup crushed Saltine crackers
- ⅓ cup finely chopped onion
- ⅓ cup finely chopped celery
- ¼ cup mayonnaise
- 2 tablespoons chopped fresh parsley
- 1 large egg, beaten
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Dijon mustard
- 2 tablespoons grated Parmesan cheese
Instructions
- Prep the pan: Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment and set aside.
- Prep the mushrooms: Wipe mushrooms with a damp paper towel to remove dirt. Remove stems and scrape out the dark gills. Place caps stem-side down on the baking sheet, brush with olive oil and season with kosher salt and black pepper.
- Roast the mushrooms: Roast for 10–12 minutes until slightly softened but still holding shape. Remove from oven and drain any liquid.
- Make the crab filling: Gently combine crab meat, crushed crackers, onion, celery, mayonnaise, parsley, beaten egg, Worcestershire sauce, Old Bay and Dijon mustard. Toss carefully to keep crab lumps intact.
- Fill the mushrooms: Mound about 1 cup of the crab mixture into each mushroom cap, gently patting down. Sprinkle with Parmesan.
- Bake: Bake the filled mushrooms at 400°F for 12–15 minutes, until heated through and the internal temperature of the filling reaches 165°F.
Notes
Make ahead: Assemble mushrooms up to the step before baking, cover and refrigerate for up to 24 hours. When ready to bake, remove from fridge while the oven preheats and bake at 400°F for 20–25 minutes until heated through.
For appetizers: Use small white or cremini mushrooms (about 2 inches). No need to roast first—just remove stems, fill and bake at 400°F for 20–25 minutes.
Nutritional information is an estimate based on ingredients and methods used.
Nutrition (per serving)
Serving: 1 mushroom | Calories: 505 kcal | Carbohydrates: 27.4 g | Protein: 48 g | Fat: 22.4 g | Saturated Fat: 9.2 g | Cholesterol: 234 mg | Sodium: 781 mg | Fiber: 4.4 g | Sugar: 2.3 g