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Crab Cake Stuffed Portobello Mushrooms 14 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 6 - large portobello mushrooms
  • 3/4 cups - finely chopped sweet onion
  • 2 tablespoons - olive oil, divided
  • 1 packages - (8 ounces) cream cheese, softened
  • 1 - egg
  • 1/2 cups - seasoned bread crumbs
  • 3/4 cups - grated Parmesan cheese, divided
  • 1 teaspoons - seafood seasoning
  • 2 cans - (6-1/2 ounces each) lump crab meat, drained
  • 2 tablespoons - minced parsley
  • - fresh spinach leaves
  • 1/4 teaspoons - paprika
  • Directions:

    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 Parmesan cheese, parsley and seafood seasoning. Gently stir in crab and onion.

    Place one or two spinach leaves inside each mushroom cap. Then 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° F for 15-20 minutes or until mushrooms are tender.

    Brief Description

    Large mushrooms stuffed with seasoned cream cheese crab meat mixture and topped with bread crumbs before baking.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 20 min


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    Posted On:

    July 8, 2015

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