Crab Stuffed Portobello Mushrooms with Cream Cheese
These impressive stuffed portobello mushrooms feature tender mushroom caps filled with a rich mixture of lump crab meat, cream cheese, and savory seasonings. The creamy filling is enhanced with Old Bay seasoning, scallions, and roasted red peppers, then topped with a golden panko and Parmesan crust. Perfect for an elegant appetizer or light dinner, these restaurant-quality mushrooms deliver luxurious flavors with surprisingly simple preparation. The meaty portobellos provide an earthy base that complements the sweet crab beautifully.
Ingredients
- 4 large Portobello mushrooms
- 4 ounces reduced-fat cream cheese (Neufchatel), softened
- 1 ½ teaspoons seafood seasoning blend such as Old Bay
- ¼ teaspoon salt(optional)
- freshly ground pepper, to taste
- 5 dashes Tabasco hot sauce
- 1 egg white
- 2 scallions, finely sliced, plus more for garnish
- ½ cup Panko breadcrumbs, plus 3 tablespoons, divided, gluten-free if desired
- ½ cup grated Parmesan cheese, plus 1 tablespoon, divided
- 2 tablespoons jarred and drained roasted red pepper or pimento, finely chopped
- 8 ounces lump or jumbo crab meatcooked shrimp1:1shellfish
different texture, similar flavor
- 1 tablespoon salted butter, melted
- ⅛ teaspoon paprika
Instructions
- 1
Preheat oven to 425 degrees F and coat a 9 by 13 baking dish with cooking spray
- 2
Remove stems from portobello mushrooms and scrape out gills with a spoon
- 3
Wipe caps with a damp paper towel and place gilled side up in the prepared dish
- 4
Beat cream cheese, Old Bay seasoning, salt and Tabasco with electric mixer until creamy and seasonings are incorporated
- 5
Add egg white and beat again to combine
- 6
Add scallions, breadcrumbs, Parmesan and red pepper and mix on low until combined
- 7
Gently stir crab into the cream cheese mixture by hand until just incorporated
- 8
Scoop filling into mushrooms, dividing evenly
- 9
Stir remaining panko with melted butter and paprika until breadcrumbs are moistened and reddish orange
- 10
Sprinkle panko mixture over mushrooms and top with remaining Parmesan
- 11
Bake until mushrooms are soft, filling is heated through and topping is browned
- 12
Let cool 5 to 10 minutes and garnish with additional scallions if desired
Tips
Use a spoon to gently scrape out the dark gills from portobello caps to prevent the filling from turning gray and to create more space for stuffing.
Pick through crab meat carefully to remove any shell pieces before folding into the cream cheese mixture to avoid unpleasant surprises.
Let the stuffed mushrooms rest for 5-10 minutes after baking to allow the filling to set and make serving easier.
Good to Know
Refrigerate leftovers for up to 2 days in airtight container. Reheat in 350°F oven until warmed through.
Can assemble up to 4 hours ahead and refrigerate. Add 5-10 minutes to baking time if baking from cold.
Serve immediately while hot for best texture. Garnish with fresh scallions and serve with lemon wedges.
Common Mistakes
Don't overmix the crab to avoid breaking up the delicate lumps.
Remove all mushroom gills to prevent filling from turning gray.
Let rest after baking to avoid filling spilling out when served.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
different texture, similar flavor
FAQ
Can I use imitation crab instead of real crab meat?
Yes, but the flavor will be less rich and authentic. Use the same amount and break into bite-sized pieces before mixing.
What if I can't find Old Bay seasoning?
Make your own blend with paprika, celery seed, bay leaves, mustard seed, pepper, and a pinch of ginger and mace.
How long do these keep in the refrigerator?
Store covered for up to 2 days. The mushrooms will release moisture over time, so they're best eaten fresh.