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Crab Cake-Stuffed Portobellos Recipe
Crab Cake-Stuffed Portobellos Recipe photo by Taste of Home

Crab Cake-Stuffed Portobellos Recipe

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Served as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. —Jennifer Coduto, Kent, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 6 large portobello mushrooms
  • 3/4 cup finely chopped sweet onion
  • 2 tablespoons olive oil, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup plus 1 teaspoon grated Parmesan cheese, divided
  • 1 teaspoon seafood seasoning
  • 2 cans (6-1/2 ounces each) lump crabmeat, drained
  • 1/4 teaspoon paprika

Nutritional Facts

1 stuffed mushroom equals 346 calories, 22 g fat (11 g saturated fat), 138 mg cholesterol, 695 mg sodium, 14 g carbohydrate, 2 g fiber, 23 g protein.

Directions

  1. Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion.
  2. Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
  3. Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender. Yield: 6 servings.
Originally published as Crab Cake-Stuffed Portobellos in Country Woman June/July 2008, p31

Nutritional Facts

1 stuffed mushroom equals 346 calories, 22 g fat (11 g saturated fat), 138 mg cholesterol, 695 mg sodium, 14 g carbohydrate, 2 g fiber, 23 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Crab Cake-Stuffed Portobellos

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 9, 2015

"Absolutely delicious! ! I used reduced fat cream cheese, and I used regular crab legs. The canned was 9.99 a piece, where the crab legs were on sale for 6.99 a lb. Score!! A little extra work but oh so worth it!! I didn't have any seasoned bread crumbs so I seasoned plain with Emeril's Essence. Yum!"

MY REVIEW
Reviewed Jul. 9, 2015

"Loved this. Changed it up a little bit. Added red sweet

peppers, and celery. I sauted this with the onions. Added old bay and another type of seafood spice, dill weed,. some garlic salt and powder. Everyone loved it. Will definitely make this again. Served with a simple green salad with shrimp"

MY REVIEW
Reviewed Apr. 26, 2015

"We loved this recipe!!! Will definitely be made again, probably for company. We had it as a meal. It was so easy to make."

MY REVIEW
Reviewed Apr. 19, 2015

"If I could give this 6 stars I would. I used panko bread crumbs and added a tsp of dried parsley flakes instead of the seasoned bread crumbs. I also substituted green onion for the sweet onion. This recipe is restaurant quality."

MY REVIEW
Reviewed Jul. 1, 2014

"Made these tonight and they were awesome! Easy and very tasty. Made them ahead of time and just popped in the oven for dinner. Will definitely make them again."

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