Crab Stuffed Portobello Mushrooms Recipe

Name: Crab Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large portabella mushrooms, stems removed; 1/4 cup 2% low-fat milk or 1/4 cup soymilk; 1/2 cup breadcrumbs; 1 tablespoon butter; 1/4 cup red onion, minced; 1/2 cup red bell pepper, minced; 1 lb lump crabmeat; 2 tablespoons parsley, plus some for topping; 1 teaspoon Old Bay Seasoning; 2 teaspoons baking powder; 1 tablespoon Worcestershire sauce; 1 egg, slightly beaten; 6 lemon wedges

Servings: persons

6 large portabella mushrooms, stems removed
1/4 cup 2% low-fat milk or 1/4 cup soymilk
1/2 cup breadcrumbs
1 tablespoon butter
1/4 cup red onion, minced
1/2 cup red bell pepper, minced
1 lb lump crabmeat
2 tablespoons parsley, plus some for topping
1 teaspoon Old Bay Seasoning
2 teaspoons baking powder
1 tablespoon Worcestershire sauce
1 egg, slightly beaten
6 lemon wedges

1
Preheat the oven to 375 degrees.
2
In a mixing bowl, combine milk and breadcrumbs and set aside. In a small fry pan, heat the butter and saute the onions and bell peppers until tender. Remove from stove and let cool a bit.
3
With a small spoon, remove the gills of the Portobello mushrooms until they are smooth inside. Place them in an oiled baking dish. Pick through the crab making sure there are no shells. Put the onions, bell peppers, crab meat, parsley, Old Bay seasoning, baking powder, Worcestershire sauce and egg into the bowl with the bread crumbs and milk. Toss gently to combine leaving nice chunks of crab intact. Fill the Portobello mushrooms with the crab mixture. Loosely cover the baking dish with aluminum foil and bake for 35 minutes. Remove from the oven. Top each stuffed Portobello with chopped parsley and serve with a wedge of lemon.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 large portabella mushrooms, stems removed, 1/4 cup 2% low-fat milk or 1/4 cup soymilk, 1/2 cup breadcrumbs, 1 tablespoon butter, and more.

Yes, Crab Stuffed Portobello Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Stuffed Portobello Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions