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


  • 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 each: 346 calories, 22g fat (11g saturated fat), 138mg cholesterol, 695mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 23g protein


  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

Light-Bodied White Wine

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

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Reviewed May. 15, 2016

"This was a very yummy recipes. I made a some of the same tweaks Kemeschmu made. I added red sweet bell pepper, celery and saut?ed garlic along with the onions. It probably would have tasted pretty good without them though."

Reviewed Jan. 1, 2016

"No flavor at all."

Reviewed Oct. 16, 2015


Reviewed Aug. 2, 2015

"This was very delicious! Will definitely make again. Tasted like a gourmet chef made it and so simple."

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!"

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