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Crab Stuffed Portobello Mushrooms


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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
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