Name: Crab Stuffed Portobello Mushrooms Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large portobello caps; 1 pound lump crab meat; 1 egg beaten; 1/4 cup mayonnaise (homemade or Whole30 compliant); 1/4 cup red pepper, finely diced; 1/4 cup red onion, finely diced; 2 tablespoons Italian parsley, finely chopped; 2 teaspoons Old Bay seasoning; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 2 tablespoons almond flour plus more for topping; 2 teaspoons extra virgin olive oil

Jump to Recipe· 4.5 from 18 reviews

If you’re craving a dish that’s equally elegant and comforting, this Crab Stuffed Portobello Mushrooms Recipe is an absolute winner. It’s one of those recipes I turn to when I want something fancy enough to impress guests but simple enough that I’m not stuck in the kitchen all night. The tender meaty mushrooms combined with the rich, flavorful crab filling create a dish that’s bursting with savory goodness. Stick with me because I’m about to share all my best tips to make sure your crab stuffed portobellos turn out just right — every single time.

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Why This Recipe Works

Perfect Flavor Balance: The crab meat’s sweetness pairs beautifully with the earthy mushrooms and the subtle zest from Old Bay seasoning.
Simple, Clean Ingredients: No complicated sauces here — just fresh, wholesome stuff that comes together quickly.
Easy to Customize: You can tweak the fillings, add cheeses, or swap veggies to make it your own.
Great for Any Occasion: Whether it’s a weeknight dinner or a special gathering, this recipe fits right in.

Crab Stuffed Portobello Mushrooms, stuffed portobello mushroom recipes, crab appetizer ideas, easy seafood mushroom dishes, elegant mushroom crab recipe - The image shows four large mushroom caps filled with a creamy mixture that has a light yellow color and a soft, slightly chunky texture. The filling is mixed with small pieces of green herbs and red bell pepper bits, evenly spread on top and slightly heaped to create a rounded mound on each mushroom. The mushroom caps have a natural brown color with visible texture and ridges. These stuffed mushrooms rest inside a clear glass baking dish placed on a white marbled surface, with some crumbs scattered around the dish. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Crab Stuffed Portobello Mushrooms Recipe plays its part in creating the ideal texture and flavor combo. I always recommend fresh lump crab meat for that sweet, delicate taste, and the portobellos are hearty enough to hold the filling without getting soggy.

Portobello mushroom caps: Their robust size and meaty texture make them perfect to hold the crab stuffing and act as a filling alternative to bread or pasta.
Lump crab meat: Be sure to pick crab that’s fresh or well-drained if canned—avoid too much moisture which can make stuffing watery.
Egg: Acts as a binder holding the filling together without overpowering the delicate crab flavor.
Mayonnaise: I like using homemade or Whole30-compliant mayo options to keep it creamy and add richness.
Italian parsley: Adds a fresh, herbaceous note that cuts through the richness.
Red pepper and red onion: These finely diced veggies give crunch and a bit of sweetness with some subtle heat.
Old Bay seasoning: The star seasoning for any crab dish — brings that classic Chesapeake Bay flavor.
Garlic powder and black pepper: Simple spices that bump up the savory notes without overpowering the crab.
Almond flour: Used in the mixture and sprinkled on top, it adds just enough texture and keeps the recipe gluten-free.
Extra virgin olive oil: A little drizzle creates a golden crust on top and keeps the mushrooms moist.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Crab Stuffed Portobello Mushrooms Recipe is a fantastic canvas to make your own. I often play with adding a bit of shredded cheese or swapping the red pepper for jalapeño to turn up the heat. It’s all about what you love most.

Cheese Variation: I sometimes sprinkle a little Parmesan or mozzarella on top before baking for a golden cheesy crust.
Spicy Kick: If you’re into heat, a pinch of cayenne or chopped fresh chili really amps it up.
Dairy-Free Option: Skip the mayo or use an avocado-based spread to keep it creamy without dairy.
Herb Swaps: Fresh dill or chives work beautifully too if parsley isn’t on hand.

Step-by-Step: How I Make Crab Stuffed Portobello Mushrooms Recipe

Step 1: Prep and Clean Your Mushrooms

First things first, preheat your oven to 375°F — this gives it a moment to be ready as you prep. Grab your portobello caps and wipe them gently with a damp cloth or paper towel to remove any dirt. I like to carefully cut out the stems because they’re a bit woody and don’t make the best bite in this recipe. Set your cleaned mushrooms aside, gill side up, so they’re ready for the stuffing.

Step 2: Mix the Crab Stuffing

Now, in a large mixing bowl, combine your lump crab meat, beaten egg, mayonnaise, finely chopped Italian parsley, diced red pepper and onion, Old Bay seasoning, garlic powder, black pepper, and almond flour. Using a fork, gently fold everything together until just combined—you don’t want to break up the crab too much or create a mushy mixture. The almond flour helps to soak up any moisture and keeps the filling perfect for stuffing.

Step 3: Stuff Those Mushrooms

Grab your baking dish and place the mushroom caps inside. Using a spoon, pile generous amounts of the crab mixture into each cap, mounding it lightly on top. Sprinkle a tiny pinch of almond flour over the filling to keep things from getting soggy, then drizzle about half a teaspoon of olive oil on each mushroom. This little drizzle helps everything cook beautifully and get a golden finish.

Step 4: Bake to Perfection

Pop your mushrooms into the oven and bake for 25 to 30 minutes. You’ll know they’re done when the tops are beautifully golden brown and the mushrooms are tender but not mushy. If you notice your filling looking wet or too soft, a little extra baketime usually helps firm it up without drying it out. I sometimes broil the last couple of minutes for a crunchier top—just keep an eye so it doesn’t burn!

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Pro Tips for Making Crab Stuffed Portobello Mushrooms Recipe

Drain Your Crab: Gently pat your crab meat dry to avoid watery stuffing, which can make your mushrooms soggy.
Don’t Overmix: Fold just until combined to keep the crab chunks intact and a prettier texture.
Use a Baking Dish That Fits Snugly: This helps the mushrooms hold their shape and cook evenly rather than steaming.
Watch Your Bake Time: Mushrooms vary in size and water content, so start checking at 25 minutes to avoid drying out.

How to Serve Crab Stuffed Portobello Mushrooms Recipe

Crab Stuffed Portobello Mushrooms Recipe - Serving Suggestion

Garnishes

I love topping these with a little extra fresh parsley or chopped chives — it adds a fresh pop of color and flavor. A squeeze of lemon juice right before serving always brightens the whole dish and complements that crab richness perfectly.

Side Dishes

Pair these stuffed mushrooms with a crisp green salad or roasted asparagus for a nicely balanced meal. I’ve also enjoyed them alongside garlic butter quinoa or a simple wild rice pilaf to soak up all the flavors.

Creative Ways to Present

When I’ve served these for special occasions, I arranged them on a platter with lemon wedges and a bright red pepper coulis drizzle. You can also nestle each mushroom gently on a bed of baby arugula for a fresh peppery contrast — it makes the presentation really restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

I usually let leftover crab stuffed mushrooms cool to room temp and then store them in an airtight container in the fridge for up to 2 days. Reheating gently in the oven brings back that fresh-baked feel much better than microwaving.

Freezing

Freezing is possible if you’re prepping in bulk, but I recommend freezing before baking. Wrap each stuffed mushroom individually in plastic wrap, then place in a freezer-safe bag. Thaw in the fridge overnight before baking as directed. This keeps the texture better than freezing fully cooked mushrooms.

Reheating

To reheat, I preheat the oven to 350°F, place the mushrooms in an oven-safe dish, cover loosely with foil, and warm for about 15 minutes. Taking off the foil for the last 3-5 minutes helps regain that crisp, golden top.

FAQs

Can I use canned crab meat for this recipe?

Absolutely! Just be sure to drain it well and gently pat it dry with paper towels to remove excess moisture. This will help your stuffing hold together better and prevent soggy mushrooms.
What if I don’t have Old Bay seasoning?

You can substitute with a mix of paprika, celery salt, black pepper, and a pinch of cayenne to mimic the savory and slightly spicy notes. It won’t be exact but still delicious.
Can I prepare the stuffing ahead of time?

Yes! You can prepare the crab filling a few hours ahead and keep it refrigerated. Just stuff and bake right before serving to keep mushrooms from getting soggy.
Are these mushrooms suitable for a Whole30 diet?

Yes, as long as you use Whole30-compliant mayonnaise and almond flour, this recipe fits perfectly into your Whole30 meal plan!
Can I add cheese to this recipe?

Definitely! A sprinkling of grated Parmesan or mozzarella on top before baking adds an irresistible golden crust and extra flavor. Just keep in mind it adds dairy calories if you’re watching that.

Final Thoughts

This Crab Stuffed Portobello Mushrooms Recipe holds a special place in my kitchen rotation because it feels like a treat but comes together so easily. Every time I make it, friends rave about the flavors and texture — they can’t believe something so impressive only takes about 45 minutes to prepare! I hope you try it soon and find yourself reaching for this recipe whenever you want to impress without stress. Trust me, you’ll be grateful you have this one in your foodie arsenal.