Whether you’re entertaining or making these Crab Stuffed Portobello Mushrooms for a weeknight dinner, this recipe will not disappoint. With 15 minutes of prep time, they are an easy, healthy and festive main course for a special occasion.

a slice taken out of a crab stuffed portobello mushroom on a plate beside lettuce

Why We Love This Recipe For Crab Stuffed Portobello Mushrooms

I am always looking for an excuse to add crab to the menu. I am that girl who brings crab dip to a party or orders crab cakes at a restaurant. If you are a crab lover too, you’ll love these easy Crab-Stuffed Portobello Mushrooms!

Recipe Highlights

  • This is a great recipe for entertaining!
  • This recipe can easily be doubled to serve 8.
  • Can be prepped ahead of time
  • It’s also easy and fast enough for a weeknight dinner
  • It’s only 300 calories per mushroom, so it’s a nice new low-cal recipe to try. 
  • These stuffed mushrooms can also be adapted to be low-carb with the substitution of keto breadcrumbs.
  • Did we mention it takes only 15 Mins of prep time?

Key Ingredients For This Recipe

crab meat, pimentos, panko, portobello mushrooms, cream cheese, and more ingredients to make stuffed portobellos

Crab Meat

Look for pasteurized jumbo, lump or fancy crab in the seafood section of the supermarket. It is packed in clear or metal tins and is already picked and cooked.

Reduced Fat Cream Cheese

one third less fat neufchatel cheese

To bind the crab meat filling together, I used reduced-fat cream cheese. A note here: the packaging is confusing because it does not actually say that it is cream cheese. It says Neufchatel and that it has 1/3 less fat than regular cream cheese.

To make things even more confusing, Neufchatel from France is a totally different thing and you do not want to use it. It has a bloomy rind, like Brie.

Feel free to use full-fat cream cheese instead. It adds about 30 calories per serving. Just bring it to room temperature before beating it in the mixing bowl with the seasonings.

Portobello Mushrooms

Try to pick four equally-sized large portobello mushrooms. Check the gills to see if they’re fresh by looking for a paper-thin layer of white cap. The perfect mushrooms will be damp and springy but not overly moist, mushy, or dried out.

Seafood Seasoning

We use Old Bay for this recipe and therefore don’t add any additional salt. For generic or low-sodium seafood seasonings, you may need up to ¼ teaspoon salt to season the filling.

If you’re not sure, in step 2 once you beat the cream cheese and seasoning, taste a small amount. If it tastes salty, do not add any additional salt (the crab is naturally salty too.)

Jarred Roasted Red Peppers or Pimentos

Roasted red peppers and pimentos are not the exact same thing, but you can use either for this recipe. Drain and chop them finely.

Scallions or Green Onions

You’ll need two scallions or green onions and slice them thinly.

Panko

This goes in the filling and on top to make a crunchy breadcrumb topping. To make this recipe low carb, use keto breadcrumbs, but do not add any additional salt. If you use a keto breadcrumb alternative, look for a low-sodium seafood seasoning. You can also sub in gluten-free panko.

Step By Step Instructions To Make This Recipe

scrape gills out of mushrooms and mix together the cream cheese filling

Step 1: Preheat and Prep Mushrooms

Preheat your oven to 425 degrees F and coat a 9×13 baking dish with cooking spray. Break the stems off of the portobello mushrooms and scrape the gills out of them with a spoon. Wipe the caps with a damp paper towel, and then lay them gilled side up in the dish before setting them aside.

Step 2: Combine Cream Cheese Mixture

Beat cream cheese, Old Bay, salt and Tobasco with an electric mixer on medium-low until the mixture is creamy and the seasonings are fully incorporated into the cream cheese. Add egg white and then beat again to continue to combine.

add more ingredients along with crab meat to the cream cheese filling and mix

Step 3: Add Additional Filling Ingredients

Add the scallions, breadcrumbs, parmesan and red pepper to the cream cheese mixture and mix it on low until everything is combined.

Step 4: Add Crab

Stir the crab, gently by hand, into the cream cheese mixture until it’s just incorporated.

fill the mushroom caps with the crab and cream cheese filling and then sprinkle panko mixture on top

Step 5: Fill Mushrooms

Scoop the crab and cream cheese filling into the mushrooms, dividing evenly.

Step 6: Add Toppings

Stir the remaining 3 tablespoons of panko with butter and paprika until the breadcrumbs are evenly moistened and reddish orange. Sprinkle the breadcrumb mixture over the mushrooms, and finish by sprinkling them with the remaining 1 tablespoon of parmesan.

sprinkle parmesan cheese and garnish with scallions

Step 7: Bake and Garnish

Bake the mushrooms until they are soft, the filling is heated through, and the topping is browned, which should take around 30 to 32 minutes. Let the mushrooms cool for 5 to 10 minutes, and then top them with additional scallions before serving (if desired). Enjoy!

crab stuffed portobello mushroom caps topped with crunchy panko and scallions

FAQs and Expert Tips

Can these stuffed mushrooms be frozen?

No, they can’t be frozen because the mushrooms become watery. They’ll have an unpleasant spongey texture. On the plus side though, the filling can be mixed and frozen for up to 1 month! Stir it well before scooping into the mushrooms.

Can you use this filling for smaller mushrooms?

Absolutely! They’d make a fantastic appetizer. For the smaller mushrooms, just bake at 375 degrees for 18 to 20 minutes.

How far ahead of time can these mushrooms be prepped?

The filling and the portobellos can be prepared up to one day ahead. Keep them both separately in an air-tight container. Stuff the mushrooms, add the topping and bake just before serving. 

 What Goes With Crab Stuffed Mushrooms?

Additional Mushroom Recipes To Try

crab stuffed mushroom on a plate with lettuce and a fork and knife

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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Crab Stuffed Portobello Mushrooms


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5 from 10 reviews

Description

These Crab Stuffed Portobello Mushrooms are easily prepped and on the table in 30 minutes. Whether you’re entertaining or making them for a weeknight dinner, these mushrooms will not disappoint. Pair the stuffed mushrooms with a light salad or roasted veggies to complete this low calorie meal!


Ingredients

Scale

4 large Portobello mushrooms

4 ounces reduced-fat cream cheese (Neufchatel), softened

1 1/2 teaspoons seafood seasoning blend such as Old Bay* ingredient note

1/4 teaspoon salt, optional* see ingredient note

Freshly ground pepper to taste

5 to 10 dashes of Tabasco hot sauce

1 egg white

2 scallions, finely sliced, plus more for garnish

1/2 cup Panko breadcrumbs, plus 3 tablespoons, divided (gluten-free if desired)

1/2 cup grated Parmesan cheese, plus 1 tablespoon, divided

2 tablespoons finely chopped jarred and drained roasted red pepper or pimento

8 ounces lump or jumbo crab meat

1 tablespoon melted salted butter

1/8 teaspoon paprika


Instructions

  1. Preheat oven to 425 degrees F. Coat a 9 by 13 baking dish with cooking spray. Break stems off portobello mushrooms. Scrape gills out of them with a spoon. Wipe caps with a damp paper towel. Lay gilled side up in the dish. Set aside.
  2. Beat cream cheese, Old Bay, salt and Tabasco with an electric mixer on medium-low until creamy and the seasonings are fully incorporated into the cream cheese. Add egg white and beat again to combine.
  3. Add scallions, ½ c breadcrumbs, ½ Parmesan and red pepper and mix on low until combined. 
  4. Stir crab, gently by hand into the cream cheese mixture until just incorporated.
  5. Scoop the filling into the mushrooms, dividing evenly.
  6. Stir the remaining 3 tablespoons panko with butter and paprika until the breadcrumbs are evenly moistened and reddish orange. Sprinkle over the mushrooms. Sprinkle with the remaining 1 tablespoon Parmesan.
  7. Bake the mushrooms until they are soft, the filling is heated through and the topping is browned, 30 to 32 minutes. Let cool 5 to 10 minutes. Top with additional scallions before serving, if desired.

Notes

Note About Seafood Seasoning

We found that the amount of sodium varied by brand. If using Old Bay, do not add any additional salt or do so to taste. For generic or low-sodium seafood seasonings, you may need up to ¼ teaspoon salt to season the filling. If you are not sure, in step 2 once you beat the cream cheese and seasoning, taste a small amount. If it tastes salty, do not add any additional salt (the crab is naturally salty too.)

Make Ahead

The filling can be made up to 1 day ahead. The portobellos can be prepared up to 1 day ahead. Keep both separately in an air-tight container, stuff, top and bake just before serving. 

Leftovers 

These mushrooms can be reheated in the microwave for 90 seconds per mushroom. They do not freeze well as the mushroom becomes watery and has an unpleasant spongey texture.

Low Carb Option

You can use a keto breadcrumb product to make this a keto-friendly recipe, but do not add any additional salt and look for a low-sodium seafood seasoning. 

  • Prep Time: 15
  • Active Time: 15 mins
  • Cook Time: 30 mins
  • Category: Main Course
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 mushroom
  • Calories: 236
  • Sugar: 3 g
  • Fat: 11 g
  • Carbohydrates: 13 g
  • Fiber: 1 g
  • Protein: 21 g