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; 2 tablespoons Italian parsley finely chopped; 1/4 cup red pepper finely diced; 1/4 cup red onion finely diced; 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· 4.4 from 5 reviews

If you love seafood and crave something elegant yet easy to make at home, this Crab Stuffed Portobello Mushrooms Recipe is an absolute winner. The juicy, meaty portobello mushrooms make the perfect base, and when combined with a flavorful crab mixture, they turn into a fan-freaking-tastic appetizer or main dish that always impresses. Stick around, and I’ll walk you through my tried-and-true method to nail this recipe every time.

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Why This Recipe Works

Perfect Flavor Balance: The sweet, delicate crab pairs beautifully with the earthiness of portobello mushrooms and a kick of Old Bay seasoning.
Simple, Minimal Ingredients: With just a handful of fresh ingredients, this recipe is easy to whip up without sacrificing taste.
Versatile and Impressive: It’s fancy enough for guests but straightforward enough for a weeknight treat.
Gluten-Free Friendly: Using almond flour keeps it grain-free and friendly for various diets.

Crab Stuffed Portobello Mushrooms, seafood appetizer recipes, easy stuffed mushroom ideas, gourmet mushroom dishes, crab and mushroom recipes - 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 an important role—from enhancing texture to boosting flavor. I always shop for fresh lump crab meat and firm, healthy portobello caps to make sure the final dish shines.

Portobello mushrooms: Their meaty texture holds up well under baking and absorbs flavors magnificently.
Lump crab meat: Choose fresh or well-drained canned crab meat for that sweet seafood punch.
Egg: Acts as a binder to gently hold the filling together without overpowering the crab.
Mayonnaise: I prefer homemade or whole30 compliant versions for a creamy richness that balances the crab.
Italian parsley: Adds freshness and a gentle herbaceous note; don’t skip it!
Red pepper & red onion: These diced veggies lend crunch and a touch of sweetness that livens up the filling.
Old Bay seasoning: A classic seafood spice blend that brings warmth, a bit of heat, and perfect seasoning.
Garlic powder & black pepper: Subtle aromatics that deepen the savory profile without stealing the spotlight.
Almond flour: Helps soak up extra moisture and creates a crispy topping that’s simply irresistible.
Extra virgin olive oil: A light drizzle on top before baking promotes golden color and a lovely finish.

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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.

Make It Your Way

I love tweaking this Crab Stuffed Portobello Mushrooms Recipe depending on the season or my mood. Feel free to customize it to fit your tastes or dietary needs—you’ll find it’s a wonderfully flexible dish!

Variation: Sometimes, I add a little grated Parmesan cheese to the crab mixture for extra depth—totally delicious and a bit indulgent.
Dietary twist: For a dairy-free version, swap mayo for avocado puree—it adds creaminess and great flavor.
Seasonal additions: In the fall, I like to toss in diced roasted butternut squash for some sweetness and color contrast.
Spice level: If you like a little heat, try a dash of cayenne or swap out Old Bay for your favorite spicy seafood seasoning blend.

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

Step 1: Prepping the Mushrooms Just Right

First things first—preheat your oven to 375°F. Then, gently wipe each portobello cap clean with a damp cloth to remove any dirt. I like to keep the mushrooms intact but slice out the tough stems with a sharp knife. This gives you a nice cavity to stuff while avoiding bitterness. Don’t rinse them under water; mushrooms soak up moisture like sponges, and we want to avoid sogginess.

Step 2: Mix Your Crab Filling Gently

In a large bowl, combine lump crab meat, the beaten egg, mayo, finely diced red onion and red pepper, plus the Italian parsley, Old Bay, garlic powder, black pepper, and two tablespoons of almond flour. Use a fork to gently mix everything together—try not to break apart the crab lumps too much; keeping that texture is key to amazing bites later.

Step 3: Stuff, Sprinkle, and Drizzle

Place the mushroom caps in a baking dish and spoon the crab mixture generously into each one. Then, sprinkle a light pinch of almond flour on top—this little trick helps to form a slightly crisp crust while baking. Finally, drizzle about a teaspoon of extra virgin olive oil over each stuffed mushroom for that golden, roasted finish.

Step 4: Bake with Patience

Pop the baking dish into your preheated oven and bake for about 25 to 30 minutes. You’re watching for golden-brown tops and tender mushrooms that aren’t soggy—keep an eye after 20 minutes to prevent overcooking. When ready, the crab filling will be set but still moist and the mushroom filling juicy but not watery.

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Tips from My Kitchen

Avoid Soggy Mushrooms: Don’t wash mushrooms under running water; just wipe them clean so they don’t get waterlogged and ruin the texture.
Gentle Crab Handling: Mix the crab filling carefully to keep those beautiful lumps intact for better texture.
Almond Flour Magic: Sprinkling almond flour on top helps create a nice golden crust without gluten.
Watch the Bake Time: Baking too long can dry out the mushrooms and filling—set a timer and peek at 25 minutes.

How to Serve Crab Stuffed Portobello Mushrooms Recipe

Crab Stuffed Portobello Mushrooms Recipe - Serving Suggestion

Garnishes

I usually top mine with a sprinkle of freshly chopped parsley and a little lemon zest for brightness. A small drizzle of garlic-infused olive oil or a smear of tangy aioli on the side also makes these pop!

Side Dishes

This dish pairs wonderfully with a crisp green salad or roasted asparagus. For something heartier, creamy mashed potatoes or lightly garlicky quinoa balance out the richness beautifully.

Creative Ways to Present

For special occasions, I’ve served these on a wooden board lined with fresh herbs and edible flowers. They also look stunning individually plated on smaller appetizer plates with a wedge of lemon and microgreens for a refined touch.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (it’s rare, but it happens!), store them in an airtight container in the fridge. They keep well for up to 2 days, though I recommend enjoying them fresh if possible because the texture is best right out of the oven.

Freezing

I’ve tried freezing these once or twice. For best results, freeze before baking, wrapped tightly in foil or freezer-safe containers. When ready to eat, thaw overnight in the fridge and then bake fresh for about 30 minutes until heated through and golden.

Reheating

To reheat, I find baking them at 350°F for 10-15 minutes works best to keep the mushrooms tender and the crab filling moist—not microwave reheating, which can make it rubbery.

FAQs

Can I use other types of mushrooms for this recipe?

Absolutely! While portobello mushrooms are ideal because of their size and sturdiness, you can use large cremini or even thick slices of white button mushrooms if you prefer. Just keep in mind the smaller mushrooms will hold less filling and might need shorter bake time.
Is it necessary to use mayonnaise in the crab mixture?

Mayonnaise adds creaminess and helps bind the filling, but if you’re avoiding it, you can substitute with mashed avocado or Greek yogurt to keep the texture moist without overpowering the delicate crab flavor.
How do I prevent the mushrooms from releasing too much water?

Wiping mushrooms clean instead of washing them and baking at a high enough temperature ensures less water release. Additionally, using almond flour in the filling helps absorb moisture. If you’re worried, you can roast the mushroom caps separately for 5-7 minutes before stuffing.
Can I prepare the filling ahead of time?

Yes! You can prepare the crab mixture up to a day in advance and store it covered in the fridge. Just give it a gentle stir before stuffing the mushrooms to refresh the mixture.

Final Thoughts

This Crab Stuffed Portobello Mushrooms Recipe is one of those dishes that always brings a little joy to my table—whether it’s a casual dinner or a special occasion. Its combination of flavors is comforting yet elegant, and the ease of putting it together makes it a staple in my kitchen. I’m confident you’ll enjoy making (and eating!) it as much as I do—give it a try and treat yourself to something deliciously satisfying!