Portobello Crab Open-Faced Sandwiches Recipe
Portobello Crab Open-Faced Sandwiches Recipe photo by Taste of Home
Next Recipe

Portobello Crab Open-Faced Sandwiches Recipe

Read Reviews
5 2 5
Publisher Photo
A roasted red pepper sauce tops this hearty sandwich with a yummy crab filling. Rosalind Pope, of Greensboro, North Carolina says, “with almost no saturated fat, this is light because the mayonnaise has been replaced with non-fat plain yogurt, and it’s served on only half a bun!”
TOTAL TIME: Prep: 45 min. + standing Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 45 min. + standing Bake: 15 min.
MAKES: 4 servings


  • 1 large sweet red pepper
  • 1/2 cup fat-free plain yogurt
  • 1 teaspoon sherry or reduced-sodium chicken broth
  • 1 garlic clove, crushed
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1 small onion, finely chopped
  • 1 small sweet red pepper, finely chopped
  • 1 teaspoon canola oil
  • 1 egg, lightly beaten
  • 3 tablespoons fat-free plain yogurt
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup crushed saltines (about 30 crackers)
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon seafood seasoning
  • 1/2 teaspoon paprika
  • Dash pepper
  • 1 can (6 ounces) lump crabmeat, drained
  • 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
  • 2 hamburger buns, split and toasted
  • 1 cup watercress

Nutritional Facts

1 each: 268 calories, 6g fat (1g saturated fat), 92mg cholesterol, 794mg sodium, 36g carbohydrate (9g sugars, 4g fiber), 19g protein Diabetic Exchanges: 1 starch, 2 lean meat, 2 vegetable, 0 fat.


  1. Broil the large red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes.
  2. Peel off and discard charred skin. Remove stems and seeds. Place in a food processor; add the yogurt, sherry, garlic, pepper sauce, and salt. Cover and process until blended. Set aside.
  3. For stuffing, in a small nonstick skillet, saute onion and the chopped red pepper in oil until tender. In a small bowl, combine the egg, yogurt, Worcestershire sauce, saltines, parsley, mustard and seasonings. Stir in onion mixture; fold in crab. Spoon filling into mushroom caps. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
  4. Bake at 400° for 15-20 minutes or until stuffing is golden brown and mushrooms are tender. Serve on bun halves with watercress and reserved red pepper sauce. Yield: 4 servings.
Originally published as Portobello Crab Open-Faced Sandwiches in Healthy Cooking April/May 2009, p26

Light-Bodied White Wine

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

Reviews for Portobello Crab Open-Faced Sandwiches

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
rwippel 216471
Reviewed Dec. 31, 2014

"When I got home I found one of my red peppers went bad so I omitted the red pepper sauce all together. Also, after a couple bites I discarded the toasted bun. So basically what I was left with was a crab cake in a mushroom and boy was it delicious! I used Ritz Crackers as oppose to saltines because I bought a case from a big box store and wasn't about to buy more crackers! The only thing I might do differently is cut down on the amount of crackers that go into the "crab cakes". Otherwise the base recipe was excellent."

bel3la 92864
Reviewed Aug. 13, 2013

"This is an incredible is a lot easier than it looks :-).... and more filling than you would expect. I Love the way all the ingredients compliment each other!...Please give this a try!!!"

Loading Image