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Crab Stuffed Portobello Mushrooms

Crab stuffed portobello mushrooms are roasted, filled with a savory crab mixture, and baked until the tops are golden. Tender mushroom caps and a crisp panko topping make them a satisfying appetizer.
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Prep Time 15 minutes
Cook Time 32 minutes
Resting 5 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the mushrooms
  • 4 portobello mushrooms large
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the crab filling
  • 0.25 cup mayonnaise
  • 1 egg large
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.5 tsp Old Bay seasoning
  • 8 oz lump crabmeat picked over for shell pieces
  • 0.5 cup panko breadcrumbs
  • 2 tbsp Parmesan cheese grated
  • 2 tbsp green onion minced
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare the mushrooms
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with foil.
  3. Wipe the mushrooms clean.
  4. Remove the stems and scrape out the gills with a spoon.
  5. Brush both sides of the mushrooms with olive oil.
  6. Season the mushrooms with the kosher salt and black pepper.
  7. Arrange the mushrooms gill-side down on the baking sheet.
  8. Roast for 10 minutes.
  9. Carefully pour off any liquid.
  10. Turn the mushrooms gill-side up.
Make and bake the filling
  1. In a medium bowl, whisk together the mayonnaise, egg, Dijon mustard, lemon juice, and Old Bay seasoning.
  2. Gently fold in the crabmeat, panko, Parmesan, green onion, and parsley.
  3. Divide the filling among the mushroom caps.
  4. Bake for 18 to 22 minutes, until the filling reaches 160°F in the center and the tops are golden.
  5. Rest for 5 minutes before serving.

Notes

For the best texture, carefully pour off the liquid after roasting the mushrooms so the filling does not become watery. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free panko breadcrumbs.