Crab Stuffed Portobello Mushroom

Cooking for One or Two, Recipes, Worknight Dinners
crab stuffed portabello mushrooms
crab stuffed portabello mushrooms

Photo: Leigh Loftus

Every time I buy seafood from Whole Foods, I stare longingly at the crab stuffed portobello mushrooms that they sell, prepared, for $8 or $9 apiece. I think, “I should just buy one and then I’m set for dinner tonight.”

Well, I never do because the idea of spending almost $10 on what amounts to a mushroom cap and a quarter cup of crabmeat seems wasteful. I’m really good at wasting money at Nordstrom’s and even at the very grocery store where I debate the consequences of spending nine dollars on a glorified mushroom, but when it comes to things that fall squarely in the category of “I could cook this myself” I think twice.

It’s more of a pride thing than a frugality thing, but I’ll take it however I can get it.

Instead of purchasing the ever-tempting portobello, I finally broke down and bought my own portobello mushroom caps, crab and spinach to stuff, DIY style. It cost more than $9, but I’m happy to report that my pride is fully intact.

crab stuffed portabello mushrooms

Photo: Leigh Loftus

Crab Stuffed Portobello Mushroom
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 portobello mushroom caps
  • 8 ounces lump crab meat
  • 1 cup chopped fresh baby spinach
  • 1 egg, lightly beaten
  • ¼ cup panko crumbs
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped red pepper
  • 2 finely chopped garlic cloves
  • 1 teaspoon fresh thyme leaves
  • Juice of ½ lemon (about 1 tablespoon)
  • Salt and freshly ground black pepper
  • ½ cup Gruyere cheese, coarsely grated (if you can't find Gruyere, substitute your favorite semi-soft cheese)
  1. Preheat the oven to 375°F.
  2. Remove the stems from the portobello caps, finely chop them and place in a mixing bowl. Remove the mushroom gills (the paper like fins underneath the mushroom cap), then brush the caps clean with a damp kitchen towel.
  3. Arrange the caps in a single layer in a shallow baking pan that's been coated with nonstick cooking spray. Season each mushroom cap with salt and pepper and set aside.
  4. Add the crab, spinach, egg, panko, onion, red pepper, garlic, thyme, lemon juice, salt and pepper to the chopped portobello stems. Gently combine all the ingredients and divide the stuffing between the mushroom caps. Gently compress the stuffing to form a slight mound in each mushroom.
  5. Bake until the crab mixture is set and light golden brown, which will take approximately 8-10 minutes. Remove from the oven, top each mushroom with grated cheese and bake for an additional 3-5 minutes, or until the cheese is melted and bubbly.
  6. Serve with lemon wedges and hot sauce if desired.
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