Crab Stuffed Portobello Mushrooms
Crab Stuffed Portobello Mushrooms are filled with lump crab meat, cream cheese, cajun seasoning, and Parmesan, then topped with golden panko breadcrumbs for a crunchy finish. Baby portobello caps make the perfect base for this rich and savory filling. They’re a great holiday or dinner party appetizer.
Can’t get enough crab? Try Crab Cakes with Remoulade Sauce for a true Louisiana classic, or Cajun Crab Dip for a hot and creamy party favorite. Need a soup course for a dinner party? Crab and Corn Bisque is an impressive restaurant style dish. For stuffed seafood, check out Cajun Crab Stuffed Salmon, or the perfect dinner party appetizer, Crab Stuffed Shrimp.
Lauren’s Tips
- Choose your crab. Use backfin or claw meat to save money. Save the lump crab for dishes where the crab really shines, like Crab Cakes.
- Don’t over-mix the crab. Mix the filling well first, then fold in the crab until just mixed to keep the pieces intact.
- Scoop out the gills. Removing the dark gills prevents excess liquid from pooling in the mushroom cap.
- Bake on a rack. A wire rack allows moisture to drip and evaporate instead of having the mushroom steam in a puddle of liquid.
Ingredients & Substitutions
- Baby portobello mushrooms – AKA Cremini mushrooms. The smaller ones make a perfect bite sized appetizer.
- Crab meat – I’ve tested this recipe with both claw and jumbo lump crab meat. If you want to save money, the claw crab meat works just fine. Can also use backfin crab meat. I do not recommend imitation crab meat.
- Cream cheese – I used the full fat version when testing this recipe, but you can opt for the lighter kind.
- Shallots and red bell pepper – Substitute shallots for about ½ cup finely chopped yellow onion. Use any color bell pepper you like.
- Garlic – I always recommend using fresh garlic for the best flavor.
- Parmesan cheese – Buy a block and grate it yourself for the best results. Pre-shredded cheese doesn’t melt as well and won’t be as finely grated.
- Cajun seasoning – This recipe was tested using my homemade cajun seasoning blend. If using a different brand, season to taste. Store bought brands tend to be much saltier.
- Panko breadcrumbs – Make a lighter, crunchier topping than regular breadcrumbs.
See the recipe card below for the complete list of ingredients and measurements.
How to Prep Mushrooms for Stuffing
Getting the mushrooms ready is the key to a flavorful filling and a firm, not soggy, base. Here’s how I do it:
- Clean gently. Use a damp paper towel or soft brush to wipe away any dirt. Avoid soaking mushrooms in water. They act like sponges and will release too much liquid later.
- Remove the stems. Twist or cut off the stems and save them for the filling. Chop them finely so they cook down quickly.
- Scoop out the gills. Use a spoon to scrape out the dark gills inside the cap. This creates more space for the filling and keeps the mixture from getting watery or muddy.
- Salt and drain. Lightly sprinkle the underside of the caps with kosher salt, place them gill-side down on a layer of paper towels, and let them rest for about 30 minutes. This step pulls out extra moisture.
- Pat dry. Before stuffing, blot the caps gently to remove any remaining liquid.
With these steps, your portobellos will be sturdy enough to hold a generous mound of filling and bake up tender, not watery.
How to Make Crab Stuffed Portobello Mushrooms
- Sauté shallot, red pepper, and mushroom stems in butter until moisture has evaporated, then add garlic. Set aside to cool.
- Mix softened cream cheese, Parmesan cheese, Worcestershire sauce, parsley, cajun seasoning, panko breadcrumbs, and cooled sautéed mixture.
- Gently fold in the crab meat, keeping lumps as intact as possible. Taste and adjust seasonings as needed.
- Spoon filling into mushroom caps and gently press to form a rounded mound.
- Lightly spray the tops of stuffed mushrooms with oil, then press the tops into the crunchy topping.
- Bake mushrooms for 20-25 minutes until hot throughout and golden brown on the top.
How to Avoid Soggy Stuffed Mushrooms
Nobody wants a watery stuffed mushroom, and portobellos can release a lot of liquid if you don’t prep them properly. Here are the tricks I use to keep them firm and flavorful.
- Scoop out the gills. The dark gills hold extra liquid and make the filling muddy. Gently scrape them out with a spoon to make space and improve texture.
- Salt and drain before stuffing. After you remove the gills, lightly sprinkle the underside of the mushroom caps with kosher salt, then place them gill side down on paper towels for about 30 minutes. This helps draw out extra moisture before baking.
- Precook the stems and vegetables. Sautéing the chopped stems, shallots, and peppers until the moisture has evaporated helps prevent a soupy filling.
- Bake on a wire rack. Baking stuffed mushrooms on a rack allows for airflow around them and lets steam escape instead of pooling under the caps.
Some recipes call for pre-baking the mushroom caps before stuffing, but I’ve found that if you follow my tips, the pre-baking step is not needed. These small steps make a big difference. You’ll end up with mushrooms that are juicy, but not watery, and a filling that stays creamy and holds its shape.
Equipment Needed
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Storage & Make Ahead
- Storage: Store leftovers in the refrigerator for 2-3 days.
- Freeze: I don’t recommend freezing these mushrooms.
- Reheat: For the best texture, reheat in a 350°F oven for 10–15 minutes until warmed through. Avoid microwaving, it makes the mushrooms rubbery and the topping soggy.
- Make Ahead: You can make these mushrooms up to 24 hours in advance. Prep and store the mushrooms in the refrigerator loosely covered with foil. Wait to add the crunchy topping just before baking.
What to Serve With
Stuffed mushrooms shine as a part of a party spread or a holiday appetizer table. Pair them with a few other Louisiana-inspired bites and a cocktail, and you got yourself a feast.
- Mardi Gras Drinks – Round out the spread with a festive cocktail or two.
- Boudin Dip – Creamy, smoky, and spicy. Boudin is a Louisiana favorite.
- Cajun Crab Dip – Double down on the crab and pair it with this hot creamy crab dip.
- Shrimp Remoulade – A lighter zesty option that cuts through the richness of the mushrooms.
- Crawfish Bread – A New Orleans Jazz Fest favorite that belongs on a party table.
- Spinach and Artichoke Dip – A classic hot and cheesy dip that everyone loves.
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Crab Stuffed Portobello Mushrooms
Ingredients
Stuffed Mushrooms
- 2 pounds baby portobello mushrooms* (cremini)
- 6 ounces cream cheese
- 2 shallots
- 1 red bell pepper
- 1 tablespoon finely chopped parsley
- 8 cloves garlic
- 2 cup freshly finely grated Parmesan cheese (about 3 ounces)
- 3 tablespoons unsalted butter
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cajun seasoning (or to taste)
- 1 cup plain panko breadcrumbs
- 8 ounces crab meat*
Crunchy Topping
- ⅓ cup plain panko breadcrumbs
- ⅓ cup finely grated Parmesan cheese
- 2 teaspoon cajun seasoning
- Cooking spray or olive oil
Instructions
- PREP ONE: Clean mushrooms and remove any dirt. Pat very dry. Remove stems and finely chop. Gently scoop out the center of each mushroom, removing the gills and discard.* Lightly salt the underside of the mushrooms, then place scooped side down on paper towels. Cover loosely with a paper towel, and set aside for about 30 minutes.2 pounds baby portobello mushrooms*
- PREP TWO: Set out cream cheese to come to room temperature. Finely chop shallot, red bell pepper, and parsley. Mince garlic. Grate Parmesan cheese (2 cups for mixture, ⅓ cup for topping).6 ounces cream cheese, 2 shallots, 1 red bell pepper, 1 tablespoon finely chopped parsley, 8 cloves garlic, 2 cup freshly finely grated Parmesan cheese
- SAUTÉ: Heat a skillet over medium/medium-high heat and melt butter. Sauté shallot, red pepper, and mushroom stems with a pinch of salt until softened and moisture has evaporated, about 10 minutes. Add garlic and cook another minute while stirring. Set aside to cool completely.*3 tablespoons unsalted butter
- MIX: In a mixing bowl, add softened cream cheese, Parmesan cheese, Worcestershire sauce, parsley, cajun seasoning, panko breadcrumbs, and cooled sautéed mixture. Mix until combined, then gently fold in the crab meat, keeping lumps as intact as possible. Taste and adjust seasonings as needed.1 tablespoon Worcestershire sauce, 1 tablespoon Cajun seasoning, 1 cup plain panko breadcrumbs, 8 ounces crab meat*
- FILL: Spoon filling into mushroom caps and gently press to form a rounded mound.
- CHILL: Optional step. If you want to make these ahead of time, stop here and refrigerate the mushrooms loosely covered for up to 24 hours.
- COAT: Preheat oven to 375°F. Line a rimmed baking sheet and set a wire rack on top. Mix ⅓ cup of panko bread crumbs, ⅓ cup of Parmesan cheese, and 2 teaspoons of cajun seasoning in a small bowl for the crunchy topping. Lightly spray or brush the tops of stuffed mushrooms with oil, then gently press the tops into the topping to coat. Place on the rack.⅓ cup plain panko breadcrumbs, ⅓ cup finely grated Parmesan cheese, 2 teaspoon cajun seasoning, Cooking spray or olive oil
- BAKE: Bake mushrooms for 20-25 minutes until hot throughout and golden brown on the top.
- SERVE: Serve warm. Option to garnish with parsley.
Notes
- Small bite sized mushrooms work best.
- Substitute shallots for about ½ cup finely chopped yellow onion.
- Buy a block of Parmesan and grate it yourself for the best results.
- Use jumbo, backfin, or claw crab meat. Pick through to remove any shells.
- Cleaning mushrooms: A chef will tell you not to use water to clean your mushrooms, but I can’t get past only brushing the dirt off. If using water, rinse each mushroom quickly to remove dirt, then dry very thoroughly. Don’t soak the mushrooms.
- *A rounded teaspoon scoop works well for scooping out the gills and center of the mushrooms.
- *Make sure to cool the sautéed vegetable completely before mixing with cream cheese or it can get greasy.
- Bake the mushrooms on a wire baking rack to help evaporate moisture. Cooking on a flat surface can make the mushrooms soggy.
- You can double or half this recipe to make more or less. 2 pounds of mushrooms makes about 12 appetizer size servings.
Equipment
Nutrition
Frequently Asked Questions
To prevent soggy stuffed mushrooms, draw out the moisture before baking. To do this, scrape out the gills and lightly salt the underside of the mushrooms, then place them gill side down on paper towels for 30 minutes to drain. It’s also a good idea to sauté the vegetables until the excess liquid evaporates before mixing the filling. Finally, bake the mushrooms on a wire rack so steam can escape instead of pooling underneath.
Yes, I recommend it. The gills hold extra liquid and can make the filling watery. Removing them also creates more space for the stuffing.
Lump or jumbo lump crab has the best flavor and texture, but backfin and claw meat are more affordable and work just as well for this recipe. Just avoid imitation crab, it won’t hold up well.
Yes. You can stuff the mushrooms up to 24 hours in advance and refrigerate them, covered loosely. Add the crunchy topping right before baking so it stays crisp.
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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