Crab-Stuffed Portobello Mushrooms are a delightful dish packed with flavor. These warm, savory bites are perfect for a cozy family dinner or as impressive appetizers for guests. With creamy crab filling nestled inside tender mushrooms, they offer a rich taste experience that’s surprisingly easy to prepare.
Why You Will Love This Crab-Stuffed Portobello Mushrooms
This recipe is great for busy weeknights and special occasions alike. It’s quick, simple, and uses everyday ingredients you might already have in your kitchen. Even beginners will find it easy to follow. Plus, it’s family-friendly and sure to please everyone. The combination of crab and cheese makes it both tasty and satisfying!
How to Make Crab-Stuffed Portobello Mushrooms
Making these stuffed mushrooms couldn’t be more straightforward. You’ll start by pre-baking the mushroom caps to enhance their flavor and texture. Then, prepare a delicious crab stuffing that comes together quickly. Finally, stuff the mushrooms and bake them until golden and bubbly.
What You Need
- 4 portobello mushroom caps (3-1/2 to 4″ diameter)
- 8 oz lump crabmeat (fully-cooked, pasteurized)
- 1/2 cup panko crumbs
- 2 tablespoons chopped sweet onion
- 1 or 2 cloves garlic (minced)
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- 1-1/2 tablespoons freshly squeezed lemon juice (from 1/2 lemon)
- 2/3 cup shredded Muenster or Monterey Jack cheese (divided)
- 1 egg (lightly beaten)
- Salt and freshly ground black pepper
- Lemon wedges (for serving)
Step-by-Step
- Pre-bake the portobello mushroom caps to bring out their flavor.
- Prepare the crab stuffing by mixing crabmeat, panko crumbs, onion, garlic, thyme, lemon juice, half of the cheese, and the egg. Season with salt and pepper.
- Stuff the mixture into the pre-baked mushroom caps, topping each with the remaining cheese.
- Bake until the mushrooms are tender and the tops are golden.
How to Serve Crab-Stuffed Portobello Mushrooms
These stuffed mushrooms are great as a main dish or as part of a spread. They pair well with a fresh salad or some simple garlic bread. You might also consider serving them alongside roasted vegetables for a well-rounded meal. Don’t forget to offer some lemon wedges for an added burst of flavor!
How to Store Crab-Stuffed Portobello Mushrooms
To keep any leftovers fresh, store them in an airtight container in the refrigerator. They should last for 2-3 days. If you want to freeze them, it’s best to do so before baking. Wrap them tightly in plastic wrap and then foil for up to 3 months. Reheat baked mushrooms in the oven at 350°F until heated through.
Recipe Tips
- Pre-bake the mushrooms for about 10 minutes to improve their texture.
- Use fresh crabmeat for the best flavor, but canned works in a pinch.
- Don’t overstuff the mushrooms; too much filling can make them hard to handle.
- Experiment with different cheeses like cheddar or Italian blend for varied flavor.
- If you’re short on time, you can prepare the stuffing a day ahead.
Variations & Swaps
- Vegetarian Version: Swap the crab for cooked quinoa and add some diced bell peppers for a veggie-packed filling.
- Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the crab mixture for some heat.
- Herb Substitute: Swap thyme with fresh parsley or dill for a different herbal flavor.
FAQs
Can I make these ahead of time?
Absolutely! You can prepare the stuffed mushrooms and refrigerate them until you’re ready to bake. Just give them an additional 5-10 minutes in the oven if baking straight from the fridge.
Can I freeze crab-stuffed mushrooms?
Yes, you can freeze them before baking. Wrap them tightly and freeze for up to 3 months. Just remember to thaw them in the fridge overnight before baking.
How do I reheat leftovers?
Reheat baked mushrooms in a preheated oven at 350°F for about 10-15 minutes. You can also microwave them, but be aware the texture may change slightly.
What can I substitute for crabmeat?
Crabmeat can be replaced with shrimp, cooked chicken, or even tofu for a vegetarian option. Just season accordingly to keep the flavor tasty!
What are some common mistakes to avoid?
One mistake is not properly cooking the mushroom caps before stuffing them, which can lead to a watery filling. Make sure to pre-bake them for the best texture. Also, avoid overfilling the mushrooms, as it makes them difficult to handle.
Crab-Stuffed Portobello Mushrooms
Ingredients
Mushroom Caps
- 4 caps portobello mushroom caps 3-1/2 to 4″ diameter
Crab Filling
- 8 oz lump crabmeat fully-cooked, pasteurized
- 1/2 cup panko crumbs
- 2 tablespoons chopped sweet onion
- 1-2 cloves garlic minced
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
- 1-1/2 tablespoons freshly squeezed lemon juice from 1/2 lemon
- 2/3 cup shredded Muenster or Monterey Jack cheese divided
- 1 large egg lightly beaten
- to taste Salt and freshly ground black pepper
For Serving
- as needed Lemon wedges for serving
Instructions
Preparation
- Pre-bake the portobello mushroom caps to bring out their flavor.
- Prepare the crab stuffing by mixing crabmeat, panko crumbs, onion, garlic, thyme, lemon juice, half of the cheese, and the egg. Season with salt and pepper.
Cooking
- Stuff the mixture into the pre-baked mushroom caps, topping each with the remaining cheese.
- Bake until the mushrooms are tender and the tops are golden.
