For an extra layer of flavor, try adding a pinch of garlic powder or onion powder to the crab mixture. Feel free to experiment with different types of cheese, such as Gruyere or Fontina. To prevent the mushrooms from becoming soggy, you can lightly sauté them in a pan before stuffing. These stuffed mushrooms can be prepared ahead of time and baked just before serving.
Stuffed Portobello Mushroom Caps
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS78
Elevate your appetizer game with these savory stuffed portobello mushroom caps! Overflowing with a delectable blend of crabmeat, cheeses, and crispy breadcrumbs, these are a guaranteed crowd-pleaser, perfect for any occasion.
Ingridients
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Nutrition
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Carbohydrate19 g
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Cholesterol42 mg
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Fiber2 g
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Protein12 g
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Saturated Fat3 g
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Sodium288 mg
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Sugar3 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 10 mins In a large bowl, gently combine the crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and melted butter. Mix until well combined and the mixture holds together easily. (10 minutes)
03 Step
Recipe View 15 mins Divide the mixture evenly among the 12 portobello mushroom caps, mounding it slightly on top. Gently press the filling to adhere to the mushroom. (15 minutes)
04 Step
Recipe View 30 mins Arrange the stuffed mushrooms on a baking sheet. Bake in the preheated oven until heated through and the tops are golden brown, approximately 30 minutes. (30 minutes)
05 Step
Recipe View 5 mins Let cool slightly before serving. Garnish with fresh parsley, if desired. (5 minutes)
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Jerad Schoen
Jun 23, 2025I added some chopped shrimp to the filling, and it was amazing!
Dovie Weber
Jun 23, 2025These were a hit at my party! Everyone loved the creamy crab filling and the earthy flavor of the mushrooms.
Rebeca Crist
Jan 7, 2025Easy to follow and the results are restaurant quality!
Angelita Parisian
Aug 10, 2024This recipe is so versatile. I've made it with sausage and peppers, and it's just as delicious.