Crab-Stuffed Portobello Mushrooms
A luxurious and easy dish featuring large portobello mushrooms stuffed with a delicious mixture of lump crabmeat and cheese, perfect for a fancy dinner without complex cooking techniques.
Ingredients
Mushrooms
- 4 pieces portobello mushroom caps (3-1/2 to 4" diameter), stems and gills removed
Crab Filling
- 8 oz lump crabmeat (fully-cooked, pasteurized), picked over for shells Canned crab can be used, but drain well.
- 1/2 cup panko crumbs Provides a light texture.
- 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 about 1/2 lemon) Balance with cheese to avoid overpowering.
- 2/3 cup shredded Muenster or Monterey Jack cheese, divided Choose based on what's available.
- 1 piece egg, lightly beaten
- to taste spices Salt and freshly ground black pepper
For Serving
- 1 piece lemon wedges
Instructions
Pre-bake the Portobello Caps
- Clean the caps with a damp paper towel, then brush or lightly spray with oil.
- Arrange on a parchment-lined baking sheet, gill side up, and bake at 400°F (200°C) for about 8–10 minutes until softened and have released some liquid.
- Carefully tilt them to drain off excess moisture and pat the insides dry.
Prepare the Crab Stuffing
- In a bowl, gently mix crabmeat, panko, onion, garlic, thyme, lemon juice, about 1/2 cup of the shredded cheese, the beaten egg, salt, and pepper.
- Fold until barely held together; adjust texture with more panko or olive oil if needed.
Stuff, Bake and Serve
- Spoon the crab mixture evenly into the pre-baked mushroom caps, mounding it slightly in the center.
- Top with the remaining cheese and bake at 400°F for 15–18 minutes, until the tops are golden.
- Let sit for 3–5 minutes before serving with lemon wedges.
Notes
These mushrooms can be pre-baked and the filling mixed a few hours ahead. Serve with a simple salad or roasted potatoes.