Mike's Portabellas Pappadeaux Recipe

Name: Mike's Portabellas Pappadeaux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large Portabella Mushrooms [stems removed and fibers cleaned out. reserve stems]; 1 lb Fresh Crab Meat Or 2 cans 6.5 oz Quality Lump Crab Meat [check for shells - drain]; 1 (8 oz) Philadelphia Cream Cheese; 1 cup Loosely Packed De-thawed Spinach [fully drained & feathered]; 1 dash Half And Half Cream [use additional cream to thin mixture if too dense]; 1/4 cup Grated Parmesan [+ reserves for topping]; 1/2 cup Shreadded Motzerella Cheese [+ reserves for topping]; 1 tbsp Fresh Minced Garlic; 2 tbsp Fresh Parsley [+ reserves for topping]; 1 cup Bread Crumbs [+ reserves - i use roasted garlic flavor]; 1/4 cup To A 1/3 Cup White Wine [to thin mixture if need be]; 1 tbsp Olive Oil [+ 1 tbsp for frying onions & garlic]; 1/4 cup Fine Minced Onions; 1 can Butter Olive Oil Spray; 1/2 tsp Old Bay Seasoning; 1 envelope Knorrs Hollandaise Sauce; 1 cup Whole Milk; 1/4 Butter; 1 tbsp Sun Dried Tomatoes

Try this homemade Mike's Portabellas Pappadeaux recipe the whole family will love. Made with Mushrooms, ], Cream Cheese and feathered]. Easy step-by-ste…

This Mike's Portabellas Pappadeaux relies on simple, everyday ingredients such as fresh minced garlic, fine minced onions, butter olive oil spray and old bay seasoning. It comes together quickly and makes 4 servings, at about 1329 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

4 large Portabella Mushrooms [stems removed and fibers cleaned out. reserve stems]
1 lb Fresh Crab Meat Or 2 cans 6.5 oz Quality Lump Crab Meat [check for shells - drain]
1 (8 oz) Philadelphia Cream Cheese
1 cup Loosely Packed De-thawed Spinach [fully drained & feathered]
1 dash Half And Half Cream [use additional cream to thin mixture if too dense]
1/4 cup Grated Parmesan [+ reserves for topping]
1/2 cup Shreadded Motzerella Cheese [+ reserves for topping]
1 tbsp Fresh Minced Garlic
2 tbsp Fresh Parsley [+ reserves for topping]
1 cup Bread Crumbs [+ reserves - i use roasted garlic flavor]
1/4 cup To A 1/3 Cup White Wine [to thin mixture if need be]
1 tbsp Olive Oil [+ 1 tbsp for frying onions & garlic]
1/4 cup Fine Minced Onions
1 can Butter Olive Oil Spray
1/2 tsp Old Bay Seasoning
1 envelope Knorrs Hollandaise Sauce
1 cup Whole Milk
1/4 Butter
1 tbsp Sun Dried Tomatoes

1
Preheat oven to 350.
2
Gently wipe mushrooms clean.
3
Do not wet or wash them.
4
They'll absorb every bit of that moisture.
5
Pull stems and chop them finely.
6
Gently scoop out the inner black fibers and discard them.
7
De-thaw spinach and squeeze all the fluids out.
8
You don't want icky runny mushrooms.
9
Feather your dried spinach apart and measure out 1 loose cup.
10
Add 1 tablespoon oil to pan and add finely chopped onions, garlic and chopped mushroom stems to a heated pan.
11
Fry until translucent but don't burn your garlic.
12
About 3 minutes.
13
Drain on paper towels then add to your cheese mixture.
14
With the exception of your additional wine and additional half & half - add all ingredients listed in the Portabella Pappadeaux section in a bowl and mix well.
15
Add additional wine and half & half to slightly thin your cheese mixture as needed.
16
But know, you will want this mixture somewhat dense.
17
Not runny by any means.
18
Pack filling generously inside of mushrooms tightly.
19
Sprinkle tops with pepper and salt to taste.
20
Top with additional Parmesan and Motzerella Cheese.
21
Top that with additional bread crumbs.
22
Spray tops with butter spray on top to help crisp up the bread crumbs while baking.
23
Make your easy Hollandaise Sauce with the milk and butter it calls for until thickened up.
24
Bake mushrooms for 30-35 minutes or, until tops are golden brown.
25
Check periodically for any burning on your cheese tops.
26
Plate immediately and lightly drizzle with your Hollandaise Sauce.
27
Sprinkle with Paprika if you'd like!

1329

kcal

Calories

129

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

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Frequently Asked Questions

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

You need 19 ingredients. The key ingredients include: 4 large Portabella Mushrooms [stems removed and fibers cleaned out. reserve stems], 1 lb Fresh Crab Meat Or 2 cans 6.5 oz Quality Lump Crab Meat [check for shells - drain], 1 (8 oz) Philadelphia Cream Cheese, 1 cup Loosely Packed De-thawed Spinach [fully drained & feathered], and more.

Yes, Mike's Portabellas Pappadeaux falls under the General 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.

Quick Info

Servings
4 servings
Calories
1329 kcal
Category
General

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