Here is my favorite stuffed mushroom recipe, with tender portobello caps filled with a rich mixture of fresh crab meat, herbs, and cheese.
These crab stuffed portobellos are always a hit when I serve them at dinner parties. I often make a few extra since they tend to disappear quickly from the serving platter. And the best part? They’re fancy enough for special occasions but simple enough for a weeknight dinner.
Why You’ll Love These Crab Stuffed Mushrooms
- Restaurant-quality appetizer – These stuffed mushrooms taste like something you’d get at an upscale restaurant, but you can make them right in your own kitchen for a fraction of the cost.
- Make-ahead friendly – You can prep these mushrooms earlier in the day and pop them in the oven just before your guests arrive – perfect for stress-free entertaining.
- Simple ingredients – While the ingredients list might look long, it’s mostly pantry staples plus crab and mushrooms. The Boursin cheese adds rich flavor without any extra work.
- Low-carb option – Using portobello mushrooms as the base makes this a lighter alternative to traditional crab cakes, perfect for anyone watching their carb intake.
- Quick preparation – With just 35-60 minutes from start to finish, you can have an impressive dish ready without spending hours in the kitchen.
What Kind of Crab Should I Use?
For stuffed mushrooms, lump crab meat is definitely the way to go, though you have a few options to choose from at the seafood counter. Jumbo lump crab meat, while pricier, gives you those big, beautiful chunks that make each bite special. Regular lump crab meat is also great and more budget-friendly – it just has slightly smaller pieces. Try to avoid claw meat or special grade crab for this recipe, since they’re more shredded and won’t give you that nice meaty texture you’re looking for. When shopping, give the crab meat a quick smell test (it should smell fresh like the ocean) and check the package for any shells that might need picking out before you start cooking.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this recipe:
- Lump crab meat: While real crab meat gives the best flavor, you can use imitation crab meat if needed. You could also try chopped cooked shrimp, though this will change the texture and taste of the filling.
- Panko bread crumbs: Regular bread crumbs work fine here, or try crushed crackers. For a low-carb option, use crushed pork rinds or almond flour.
- Boursin cheese: If you can’t find Boursin, mix 4 oz softened cream cheese with 1/2 teaspoon each of dried herbs (like parsley, thyme, and garlic powder). Goat cheese with herbs is another good option.
- Portobello mushrooms: These are key to the recipe, but if you want to make smaller portions, you can use baby bella mushrooms instead – just adjust the filling amount accordingly.
- Green onions: You can swap these with 1/4 cup finely chopped regular onion plus 2 tablespoons chopped fresh parsley.
- Tabasco sauce: Any hot sauce will work here, or use a pinch of cayenne pepper instead. You can also skip it if you don’t like heat.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed portobellos is dealing with excess moisture – failing to remove the gills and pat the mushrooms dry can lead to a watery, messy filling that won’t hold together. To prevent this, gently scrape out the dark gills with a spoon and pat the caps dry with paper towels before stuffing. Another common mistake is overcooking the crab mixture, which can make it tough and rubbery – since the crab meat is already cooked, you’re just heating it through until the mushrooms are tender and the top is lightly golden. For the best texture, make sure to pick through your crab meat carefully to remove any shells, and avoid overmixing the filling which can break up those beautiful lumps of crab. A helpful tip is to brush the mushroom caps with olive oil before stuffing – this prevents them from drying out and helps them develop a nice roasted flavor.
What to Serve With Crab Stuffed Mushrooms?
These rich and savory crab stuffed mushrooms pair perfectly with simple sides that won’t overshadow their delicate seafood flavor. A light mixed green salad dressed with lemon vinaigrette makes an excellent companion, helping to balance out the richness of the stuffed mushrooms. For a more substantial meal, serve them alongside some roasted asparagus or steamed green beans with a squeeze of fresh lemon juice. If you’re serving these as a main course, a side of fluffy white rice or angel hair pasta tossed with olive oil and herbs helps round out the plate while soaking up all those tasty juices from the mushrooms.
Storage Instructions
Keep Fresh: Got leftovers? Place your stuffed mushrooms in an airtight container and pop them in the fridge for up to 2 days. The crab mixture might release a bit of liquid, but don’t worry – that’s totally normal and won’t affect the taste.
Make Ahead: You can prep these mushrooms up to 24 hours in advance! Just assemble them, cover with plastic wrap, and keep them in the fridge until you’re ready to bake. This makes entertaining so much easier, and the flavors actually get better as they hang out together.
Warm Up: To reheat your stuffed mushrooms, pop them in the oven at 350°F for about 10-15 minutes until they’re heated through. I don’t recommend microwaving them as the mushrooms can get a bit rubbery and release too much water.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-30 minutes |
| Total Time | 35-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 60-70 g
- Fat: 40-50 g
- Carbohydrates: 60-70 g
Ingredients
- 1 pound lump crab meat
- 3/4 cup panko bread crumbs
- 8 green onions, thinly sliced (include both green and white parts)
- 1 package soft boursin cheese
- 1 large egg
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
- 1 teaspoon tabasco sauce
- 4 to 6 large portobello mushroom caps (choose similar sizes)
Step 1: Prepare the Crab Filling
In a bowl, gently mix together the crab meat, bread crumbs, and scallions.
In another bowl, combine the boursin cheese, egg, Dijon mustard, Worcestershire sauce, and Tabasco sauce.
Mix until well incorporated.
Add the wet mixture to the bowl of crab meat, stirring gently until everything is moistened and well combined.
Place the mixture in the refrigerator to chill while you prepare the mushrooms.
Step 2: Clean and Prepare the Mushrooms
Use a damp paper towel to clean off the tops of the mushrooms.
Carefully remove the stems with your fingers, then use a spoon to gently scrape out all the gills from the inside of each mushroom cap.
This step ensures that there is plenty of room for the delicious crab stuffing.
Step 3: Season the Mushroom Caps
Add the cleaned mushroom caps to a sheet pan.
Use a paring knife to pierce 4-5 holes through the center of each mushroom.
This will help the mushrooms cook evenly.
Generously season the inside of the caps with salt and pepper, to enhance their natural flavors.
Step 4: Stuff the Mushrooms
Take the crab mixture out of the refrigerator.
Divide the mixture into 4-6 equal portions, matching the number of mushroom caps you have.
Gently mound the crab filling into each mushroom cap, pressing lightly to ensure it stays in place and doesn’t spill over the sides.
Return the stuffed mushrooms to the fridge while you prepare the grill or oven.
Step 5: Cook the Stuffed Mushrooms
Preheat the grill to 450℉.
When ready, place the stuffed mushrooms on the grill and cook for 15-20 minutes, avoiding hot spots or flare-ups if possible.
Alternatively, preheat the oven to 425℉ and bake the stuffed mushrooms for 20-30 minutes, until they are hot and the tops are starting to brown.
Step 6: Garnish and Serve
Once cooked, remove the mushrooms from the grill or oven.
Garnish them with extra chopped scallions, a sprinkle of Old Bay seasoning, and serve with lemon wedges for a fresh, zesty flavor.
Enjoy your savory crab-stuffed mushrooms!