Save on Pinterest

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
  • 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 large 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 15x10x1-in. baking pan.
  • Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

Recommended Video


Click stars to rate
Average Rating:
  • Gramma Amy
    May 6, 2020

    Good recipe. Four stars because, as suggested by other reviewers, I found more flavor was needed for our taste. I added fresh parsley and garlic. Next time I will add celery and maybe a little cayenne pepper, and more paprika than called for. The texture of the filling was good. I filled 4 jumbo sized portabella mushrooms. I will make this again. It was easy to put together in a short amount of time.

  • No_Time_To_Cook
    Sep 28, 2018

    So good! Can't wait to make again.

  • Sherry
    Jun 21, 2018

    Amazing! So flavorful. Followed almost exactly, but I sauteed up the mushroom stems with the caps and added it to the filing mix. I only had 4 mushroom caps so I cut an orange sweet pepper in half and filled that, too. Huge hit.

  • avn7
    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.

  • tt2b123
    Jan 1, 2016

    No flavor at all.

  • zookeeperk
    Oct 16, 2015


  • mommayor
    Aug 2, 2015

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

  • tbennetts
    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!

  • Kemeschmu
    Jul 9, 2015

    Loved this. Changed it up a little bit. Added red sweetpeppers, 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

  • dancingfool
    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.