Crab Stuffed Portobello Mushrooms
These easy crab-stuffed mushrooms feature a flavorful blend of crab meat, aromatics, and Boursin cheese, stuffed into portobello mushroom caps and grilled or baked until golden brown. Served with lemon wedges and Old Bay, this is the perfect main, appetizer, or side dish!
Servings: 6
Calories: 127kcal
Equipment
- Mixing bowls
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.
Video
Notes
Look for mushroom caps that are more rounded rather than flat. The caps will flatten as they're cooked. Push any crab meat falling off of the cap back into the center.
Store the 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.
Nutrition
Calories: 127kcal | Carbohydrates: 10g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 790mg | Potassium: 456mg | Fiber: 2g | Sugar: 3g | Vitamin A: 229IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 2mg
