These easy crab-stuffed mushrooms use a flavorful crab and Boursin cheese crab cake mixture stuffed into portobello mushroom caps and grilled or baked until golden brown. The succulent crab meat mixture has barely any filler, is packed with flavor, and makes for a great appetizer, main course, or side and would be a perfect addition to any dinner party.
Crab-stuffed mushrooms are always a hit at any dinner party or gathering! They can be made with all types of flavor variations - try stuffing them with crab spinach artichoke dip, crab rangoon filling, or imitation crab dip for a fun twist.
And, to amp up the seafood theme, serve them alongside some herby grilled shrimp or boom boom shrimp!
Unsure about seafood? Try these sausage and boursin stuffed mushrooms for a meatier and cheesier version!
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Why You'll Love This Recipe
Simple & fresh - the easy crab cake recipe uses just a few ingredients, tastes incredibly fresh (especially served with lemon wedges), and goes perfectly with the meaty, earthy portobello caps.
Flavorful - Fresh herbs, tangy Boursin cheese, scallions, lemon juice, and succulent crab meat go together to create this delicious crab cake recipe. I love to sprinkle Old Bay or J.O. seasoning on top for extra flavor!
Versatile - These crab-stuffed mushrooms are hefty enough to serve as a main course, as a side with salad or pasta, or can be quartered and served in pieces as an appetizer!
Ingredients
- Portobello mushroom caps. Look for large caps without bruises that are all roughly the same size. Caps that have a more rounded shape are preferred for this recipe.
- Crab meat. Pasturzied canned crab mat in the deli section of the grocery store is great. Look for lump or special blend (or jumbo lump if you want to go the extra mile).
- Boursin cheese. Look for the classic herb variety for a creamy, flavorful addition to the crab stuffing.
- Panko bread crumbs. This is used sparingly, but it necessary to keep the structure of the crab cakes in the mushroom caps. Crushed saltines are a great secondary option.
See recipe card for full ingredients list and quantities.
Types of Crab Meat
Jumbo lump ($$$)- these are the large chunky morsels of crab meat on the back of the crab.
Lump ($$) - lump crab meat are still large chunks, but not quite as large as jumbo lump.
Special/mix ($-$$) - this is a combination of lump and claw meat and is a more affordable option.
Claw ($) - the cheapest option (and still incredibly delicious) includes claw meat, fingers, and back fins.
Substitutions and Variations
- Use imitation crab or a mix of real crab and imitation crab for a more wallet-friendly version.
- Swap cream cheese for Boursin.
- Add in chopped, cooked shrimp for more flavor and texture.
- Use baby bellos to make a bite-sized version of crab stuffed mushrooms.
How to Clean Portobello Mushrooms
- Wipe the tops of the caps with a damp paper towel to remove any debris.
- Remove the stem by gently wiggling it back and forth.
- Use the side of a spoon to gently scrape out the gills and discard them.
- If desired, use the tip of a paring knife to remove the very thin outer edges of the mushroom cap.
How to Make This Recipe
One: Mix together the crab meat, scallions, and panic bread crumbs with a fork.
Two: Whisk together the Boursin cheese, egg, tabasco, Worcestershire, and dijon until smooth.
Three: Carefully fold the sauce and crab meat together until completely moistened.
Four: Remove the stems from the mushroom caps and use a spoon to scrape out all of the gills.
Hot tip! Use the tip of a paring knife to pierce 4-5 holes the whole way through the mushroom caps. This allows liquid to escape through the bottom.
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Five: Fill each portobello cap with crab meat.
Six: Add the stuffed mushrooms to a grill preheated to medium heat.
Seven: Grill until the mushrooms shrink, flatten, and the crab cake tops become golden brown.
Eight: Serve with Old Bay or J.O. seasoning and lemon wedges.
Expert Tips
- Look for similar-sized portabello caps so they cook at an even rate.
- Mound the crab cakes upwards since the mushrooms will flatten during cooking.
- Cook the stuffed portobello mushrooms until the crab cake is sufficiently heated through in the center.
Recipe FAQs
Yes. Assemble the stuffed mushrooms, cover them tightly with plastic and refrigerate for 1 day then grill or bake. If cooking them straight from fridge, they will have a slightly longer cook time.
Lump crab meat is suggested for this recipe, but you can use jumbo lump if you want to go the extra mile. To save money, use a special mix or claw meat.
I do not suggest freezing mushrooms, as this can greatly affect the texture.
Mushrooms naturally contain a lot of water that is released during cooking. Poke holes through the bottom of the caps before stuffing them to let the moisture release and drain during cooking.
Storage
Store the crab stuffed mushrooms covered in the fridge for two days. Reheat in a 350℉ oven for 10 minutes until warm, or microwave in :30 second increments until warmed through.
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What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
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📖Recipe
Crab Stuffed Portobello Mushrooms
Equipment
Ingredients
- 1 lb lump crab meat
- ¾ cup panko bread crumbs
- 8 green onions thinly sliced (greens and whites)
- 1 package Boursin cheese soft
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco
- 4-6 large portobello mushroom caps look for similar size
Instructions
- In a bowl, gently mix together the crab meat, bread crumbs, and scallions.1 lb lump crab meat, ¾ cup panko bread crumbs, 8 green onions
- In another bowl, mix together the boursin, egg, dijon, worcestershire, and tabasco.1 package Boursin cheese, 1 large egg, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon Tabasco
- Add the wet mixture to the crab meat and mix together until moistened. Add to the fridge while you clean the mushrooms.
- Use a damp paper towel to clean off the tops of the mushrooms. Then, gently remove the stem with your fingers and use a spoon to scrape out all of the gills.4-6 large portobello mushroom caps
- Add the mushrooms to a sheet pan and use a paring knife to pierce 4-5 holes the whole way through the center of the mushrooms. Season the inside of the caps generously with salt and pepper.
- Split the crab meat into 4-6 sections (matching the amount of caps you have), then mound it into each mushroom, pressing gently and making sure it’s not falling over the sides. Return to the fridge.
- Preheat the grill to 450℉, then grill the stuffed mushrooms for 15-20 minutes (try to avoid grill hot spots of flair-ups). Alternatively, bake the mushrooms in a preheated 425℉ oven for 20-30 minutes.
- Garnish with extra scallions, old bay seasoning, and lemon wedges.
Melissa says
Hello, When you say one package of boursin cheese what is that in ounces? I make my own. I don't have tabasco so using some red pepper flakes.
Thank you for sharing your recipe!
Callan Wenner says
Hey there! One package of Boursin is 5.2oz (150g) - red pepper flakes will be great!
Emily R says
Wow! So easy and so delicious! My grocery store was out of Boursin, so I substituted Alouette, but it was amazing. I will be making this again!
Callan Wenner says
Yay!! Sounds like a perfect substitute. So happy you enjoyed this - one of my faves! Thank you for trying it.