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Crab Cake-Stuffed Portobellos

 Crab Cake-Stuffed Portobellos
"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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are
  • tender. Yield: 6 servings.
Nutritional Facts: 1 stuffed mushroom equals 346 calories,

2 of 2

Crab Cake-Stuffed Portobellos (continued)

Nutritional Facts: 22 g fat (11 g saturated fat), 138 mg cholesterol, 695 mg sodium, 14 g carbohydrate, 2 g fiber, 23 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.