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Crab stuffed mushrooms on a tray and one with a bite taken out.
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Crab Stuffed Portobello Mushrooms

These crab stuffed portobello mushrooms are filled with a creamy, Cajun-spiced crab mixture and topped with a golden, crunchy topping. They bake up rich and savory, perfect for an appetizer or part of a party food spread.
Course Appetizer
Cuisine American
Keyword crab, stuffed mushrooms
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 222kcal
Author Lauren LeBlanc

Equipment

  • Baking sheet with wire rack

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.

Nutrition

Calories: 222kcal | Carbohydrates: 12g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 590mg | Potassium: 441mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1226IU | Vitamin C: 16mg | Calcium: 278mg | Iron: 1mg