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Creamy Stuffed Portobello Mushrooms with Crab and Herbs

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A quick and easy recipe featuring large portobello mushroom caps stuffed with a creamy crab and herb filling, baked to golden perfection. This dish balances rich creaminess with fresh herbs and is perfect as an appetizer or elegant side.

Ingredients

Scale
  • 4 large portobello mushroom caps, cleaned and stems removed
  • 8 ounces fresh crab meat (lump preferred, claw meat optional)
  • 4 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons olive oil (divided: 1 tbsp for brushing mushrooms, 1 tbsp for sautéing garlic)
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 teaspoon smoked paprika

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Gently clean the portobello caps by wiping with a damp paper towel. Remove the stems carefully and scrape out the gills using a spoon.
  3. Brush the mushroom caps with 1 tablespoon olive oil to coat both sides lightly. Sprinkle with salt and pepper. Place them gill side up on a baking sheet or ovenproof dish.
  4. In a small skillet over medium heat, add 1 tablespoon olive oil and the minced garlic. Cook for about 1 minute until fragrant but not browned. Remove from heat and let cool slightly.
  5. In a mixing bowl, combine cream cheese, mayonnaise, fresh parsley, chives, lemon juice, sautéed garlic, salt, pepper, and optional smoked paprika. Stir until smooth and creamy.
  6. Gently fold in the crab meat, keeping some lumps intact for texture.
  7. Spoon the crab mixture into each mushroom cap, mounding the mixture slightly.
  8. Sprinkle each filled mushroom with grated Parmesan cheese.
  9. Bake for 20-25 minutes until mushrooms are tender and filling is bubbly and lightly golden on top.
  10. Let rest for 5 minutes before serving.

Notes

Remove mushroom gills to prevent sogginess. Use softened cream cheese for smooth filling. Sauté garlic gently to avoid bitterness. Fold crab meat carefully to keep texture. Brush mushrooms with oil to prevent drying. Monitor baking time to avoid overcooking. Let rest before serving for best flavor and texture. Optional: add panko breadcrumbs or almond flour if filling is too wet.

Nutrition

Keywords: stuffed mushrooms, crab recipe, creamy crab filling, portobello mushrooms, easy appetizer, seafood appetizer, herb stuffed mushrooms, low-carb, keto-friendly

Find it online: https://tastypierecipes.com/creamy-stuffed-portobello-mushrooms-with-crab-and-herbs-recipe-easy-and-delicious/