Crabmeat Stuffed Portobello Mushroom

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Well, last night my husband suggested that he wants some dishes using mushrooms. I told him that I will try to come up with something. So, this is the dish I decided to make. While looking for mushrooms at one of the supermarkets I came across the Portobello mushrooms which were so fresh and crunchy. With no hesitation I quickly put them in my basket. At that moment, I do not know what am I going to do with them but I told myself that I will come up with a simple and easy way to cook a meal.

Also this dish was decided while looking in my kitchen pantry and the refrigerator I saw the crabmeat in the refrigerator, panko/plain breadcrumbs and all the rest ingredients available from my pantry. Wow! So this dish was created and we had them for dinner.

This is also another good dish to serve during the Thanksgiving/Christmas Dinner. Hope this will help you with some ideas what to cook for the holidays season. 




9 Portobello mushroom caps, stems removed, cleaned and finely chopped. Remove mushroom gills, brush the caps clean.

12oz lump crabmeat

3 cloves garlic, peeled and finely chopped

3 tablespoons finely chopped red onion

1½ tablespoons fresh thyme leaves (or 1¼ teaspoons dried thyme)

Salt and ground pepper to taste

2¼ tablespoons lemon juice

¾ cup panko (Japanese breadcrumbs)/plain breadcrumbs

2 small eggs, lightly beaten

2 tablespoons finely chopped cilantro/parsley

¾ cup coarsely grated cheese of your choice



Preheat oven to 375°F.

Arrange the cleaned Portobello mushrooms in a single layer in a shallow baking pan and brush with some oil or coated with non-stick spray. Season each with salt and pepper and set aside.

In a mixing bowl, add crabmeat, chopped Portobello stems, garlic, red onions, thyme, salt and pepper, lemon juice, panko/plain breadcrumbs, eggs and chopped cilantro/parsley. Mix gently to combine all the ingredients and divide the crabmeat stuffing between the caps. Press the stuffing gently to form a mound in each mushroom.

Transfer the prepared Portobello caps to the preheated oven and bake until stuffing is set and lightly golden, about 12-15 minutes.

Remove from oven and top each cap with grated cheese and bake for another 2-3 minutes or until cheese melted and bubbly. Remove from heat and plate on a bed of mashed potato/some salad or just leave it as it is and serve with lemon wedges or some hot mayonnaise or hot sauce, if desired.


This entry was posted in Fish and Seafood, Fruits and Vegetables, Holiday Recipes, Savory Stuffing, Western. Bookmark the permalink.

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