Crab-Cake Stuffed Portobello Mushrooms Tutorial

Crab-Cake Stuffed Portobello Mushrooms- a "fancy" dinner with little work.

This is also a great appetizer. Just substitute the big portobello mushrooms for Baby Bella's.


5-6 large portobello mushrooms
3/4 cup sweet onion (chopped)
1 egg
1 (8oz) pack of regular cream cheese, softened
olive oil
1/2 cup Italian bread crumbs
1/2 cup Parmesan cheese (grated) plus some for sprinkling.
1 teaspoon seafood seasoning (I used Old Bay)
2 (6oz each) cans of crab meat (or fresh crab meat, if available)

Step 1

Preheat the oven to 400 degrees. Add a tablespoon of olive oil to small saute pan. Add onions, and saute over medium heat until soft. 5 minutes.

Step 2

While the onions are sauteing, remove the stems from the mushrooms and discard.

Step 3

In a small bowl, add the cream cheese.

Step 4

Pour the hot sauteed onions into the bowl with the cream cheese.

Step 5

Add the egg.

Step 6

Add the bread crumbs.

Step 7

Add the Parmesan cheese.

Step 8

Add the seafood seasoning.

Step 9

Stir until smooth.

Step 10

Add the two cans of crab, and mix in gently, until combined.

Step 11

Place the mushrooms top down on a tinfoil lined pan, grease the tinfoil with non-stick spray.

Step 12

Scoop about 1/2 cup of mixture into each mushroom, divide any leftover crab mixture evenly between the mushrooms.

Step 13

Sprinkle with Parmesan cheese and drizzle with more olive oil. Bake for 15-20 minutes until it starts to brown on top.

Step 14



Anonymous said…
Omg! I am going to try this weekend! It sounds to die for!!!
I hear ya! I'd probably be a vegetarian if it wasn't for the husband and kid!

These look good and I'll keep the recipe to try!

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