Best 6 Crab Stuffed Baby Portobellos Recipes

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Seafood lovers, get ready to tantalize your taste buds with a culinary delight - crab stuffed baby portobellos! Embark on a journey to create a dish that seamlessly blends the delicate sweetness of crab with the earthy richness of portobello mushrooms. Dive into a world of flavors and textures, where tender crab meat, savory stuffing, and succulent mushrooms come together in perfect harmony. Prepare to indulge in a symphony of flavors that will leave you craving more with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB CAKE-STUFFED PORTOBELLOS



Crab Cake-Stuffed Portobellos image

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

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts :

CRAB-STUFFED BABY PORTOBELLOS



Crab-Stuffed Baby Portobellos image

Our Christmas is capped off with these stuffed "shrooms." You can use white mushrooms if portobellos are unavailable. -Debbie Johnston, Owatonna, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 11

1 pound baby portobello mushrooms
3/4 cup butter, divided
2 garlic cloves, minced
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/4 cup grated Romano cheese
1 tablespoon minced fresh parsley
3 teaspoons garlic powder
1-1/2 teaspoons onion powder
1/4 cup grated Parmesan cheese
1 teaspoon garlic salt
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Remove stems from mushrooms; set caps aside. Finely chop stems. , In a large skillet, saute chopped mushrooms in 1/4 cup butter for 5 minutes or just until tender. Add garlic; saute 1-2 minutes longer or until garlic is golden. Remove from the heat; stir in the crab, Romano, parsley, garlic powder and onion powder. , Melt remaining butter; pour into a 13-in. x 9-in. baking dish. Fill mushroom caps with crab mixture; place in baking dish. Sprinkle with Parmesan and garlic salt. , Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender. Sprinkle with mozzarella. Bake 2-4 minutes longer or until cheese is melted. Serve warm.

Nutrition Facts : Calories 57 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 139mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

CRAB STUFFED PORTOBELLOS AND CITRUS-MUSTARD DRESSED GREENS



Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil, eyeball it
4 large portobello mushroom caps, wiped with damp cloth
Grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
2 tablespoons butter, plus 1 tablespoon cut into small dice
1 bay leaf
2 ribs celery from heart of stalk
1 small onion, chopped
1 small red pepper, seeded and chopped
Salt and pepper
2 teaspoons crab boil seasoning (recommended: Old Bay) or 1 teaspoon poultry seasoning plus 1 teaspoon paprika
2 teaspoons hot sauce, eyeball it
6 ounces lump crabmeat, available in fresh seafood section of market in 6 ounce tubs
3 slices white bread, toasted
1 cup chicken stock
A handful chopped parsley leaves
1 bag, 8 ounces, mixed baby greens, any brand or variety
1 rounded tablespoon lemon curd, available near jams and jellies
2 tablespoons white wine vinegar, eyeball it
2 teaspoons Dijon style mustard
1/3 cup extra-virgin olive oil

Steps:

  • Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil. Grill 10 minutes, until tender and season with grill seasoning blend.
  • Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tablespoons butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables. Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies. Butter toasted bread with remaining 1 tablespoon of diced butter. Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley and serve along side greens.
  • Pour lettuce into a bowl. In a smaller bowl, combine lemon curd with vinegar and mustard using a whisk. Whisk in oil in a slow stream and season dressing with salt and pepper, to your taste.

CRAB STUFFED PORTOBELLOS



Crab Stuffed Portobellos image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons coconut oil, melted
1 pound large portobello mushrooms, gills removed, stems removed and stems diced
2 scallions, sliced
4 ounces jumbo lump crabmeat
1 teaspoon Creole seasoning
Himalayan pink salt
Ground black pepper
1/2 cup shredded Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
  • Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.

AWARD WINNING STUFFED BABY PORTABELLA MUSHROOMS (CREMINI)



Award Winning Stuffed Baby Portabella Mushrooms (Cremini) image

These mushrooms took the grand prize at the Gilroy Garlic Festival. They are stuffed with feta, rosemary, 5 heads of roasted garlic and wrapped in prosciutto. Recipe by Jennifer Malfas

Provided by cookiedog

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

5 whole heads of garlic
1/4 cup olive oil, plus
2 -3 tablespoons olive oil, for drizzling
2 sprigs fresh rosemary
1 1/2 tablespoons chopped fresh rosemary
1 lemon, juice and zest of
1 1/2 cups crumbled feta cheese
1 cup garlic toast, crumbs (from packaged garlic toasts from grocery deli)
salt & pepper
12 small portabella mushroom caps
12 slices prosciutto
2 -3 tablespoons olive oil, for drizzling
salt and pepper
3 -4 tablespoons chicken stock

Steps:

  • STUFFING: Preheat oven to 400 degrees.
  • Cut the top off the heads of garlic,and place on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Place the 2 sprigs of rosemary on top and wrap the foil around tightly.Roast in the oven for 1 hour.
  • Squeeze the pulp from the garlic heads into a bowl. Mix in 1/4 cup olive oil, chopped rosemary, lemon zest, juice from half the lemon, feta cheese, and garlic toast crumbs. Sprinkle with salt and pepper.
  • Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff.
  • MUSHROOMS: Preheat oven to 400 degrees.
  • Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper.
  • Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.
  • Spoon pan juices over the mushrooms, re-cover and bake 10-15 minutes more. Baste again, then broil uncovered for 2-3 minutes until prosciutto is brown and crisp.

CRAB CAKE-STUFFED PORTOBELLOS



Crab Cake-Stuffed Portobellos image

Make and share this Crab Cake-Stuffed Portobellos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

6 large portobello mushrooms
3/4 cup finely chopped sweet onion
2 tablespoons olive oil, divided
1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup seasoned bread crumbs
1/2 cup grated parmesan cheese, plus
1 teaspoon grated parmesan cheese
1 teaspoon seafood seasoning
2 (6 1/2 ounce) containers lump crabmeat, drained and picked over
1/4 teaspoon paprika

Steps:

  • Remove stems from mushrooms; may remove gills or leave them; 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 Parmesan, 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 dish.
  • Bake, uncovered in a preheated 400° oven for 15-20 minutes or until mushrooms are tender.

Nutrition Facts : Calories 337.5, Fat 22.1, SaturatedFat 9.9, Cholesterol 127, Sodium 675.1, Carbohydrate 12.1, Fiber 1.1, Sugar 3.2, Protein 22.7

Tips:

  • Choose large portobello mushrooms with intact stems for easier stuffing and handling.
  • Gently remove the gills from the portobello mushrooms using a spoon or your fingers to create a smooth surface for stuffing.
  • Use a variety of crab meat for a more flavorful filling, such as a combination of jumbo lump crab meat, claw meat, and backfin crab meat.
  • Add a touch of lemon zest, fresh herbs, or your favorite seasonings to the crab filling for extra flavor.
  • Use panko breadcrumbs to help absorb any excess moisture from the crab filling and give it a crispy texture.
  • Stuff the portobello mushrooms generously with the crab filling, making sure not to overpack them.
  • Bake the stuffed portobello mushrooms in a preheated oven until the filling is heated through and the mushrooms are tender, about 15-20 minutes.
  • Serve the stuffed portobello mushrooms immediately, garnished with fresh herbs or a lemon wedge.

Conclusion:

Crab-stuffed baby portobello mushrooms are a delicious and elegant appetizer or main course that is perfect for any occasion. They are easy to make and can be customized to your liking. With their savory crab filling, tender portobello mushrooms, and crispy breadcrumb topping, these stuffed mushrooms are sure to be a hit at your next party or gathering. So next time you're looking for a tasty and impressive dish to serve, give crab-stuffed baby portobello mushrooms a try.

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