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Crab Stuffed Portobello Mushrooms

Delicious and protein-packed crab stuffed portobello mushrooms are perfect for busy weeknights, combining fresh ingredients with rich flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crab filling
  • 1 lb lump crab meat Look for high-quality crab meat for the best flavor.
  • ¾ cup panko bread crumbs Provides a crunchy texture.
  • 8 pieces green onions (thinly sliced, greens and whites) Adds color and mild onion flavor.
  • 1 package Boursin cheese (soft) Can substitute with cream cheese.
  • 1 large egg Helps bind the mixture.
  • 1 tablespoon Dijon mustard Introduces tanginess.
  • 1 tablespoon Worcestershire sauce Enhances flavor depth.
  • 1 teaspoon Tabasco A touch of heat; adjust to taste.
For the mushrooms
  • 4-6 large portobello mushroom caps Ensure uniformity in size.

Method
 

Preparation
  1. In a bowl, gently mix together the crab meat, breadcrumbs, and scallions.
  2. In another bowl, mix together the Boursin cheese, egg, Dijon, Worcestershire sauce, and Tabasco until smooth.
  3. Add the creamy mixture to the crab mixture, gently stirring until just moistened, and chill in the fridge.
  4. Clean the tops of the portobello mushrooms with a damp paper towel, remove stems, and scrape out the gills.
  5. Place the mushrooms on a sheet pan, pierce holes through the center, and season with salt and pepper.
Cooking
  1. Divide the crab mixture evenly into the mushroom caps, mounding the filling.
  2. Preheat the grill to 450°F and grill the stuffed mushrooms for 15-20 minutes. Alternatively, bake at 425°F for 20-30 minutes.
Serving
  1. Garnish with extra scallions, Old Bay seasoning, and lemon wedges before serving.

Notes

Prepare the crab mixture a day in advance for enhanced flavors. Leftovers can be used in omelets or as salad toppings.