A gorgeous dish of crab stuffed mushrooms, great as an appetizer or a main course. Make sure the crab meat is fresh, and follow the directions given to avoid soggy mushrooms.
Crab stuffed mushrooms are healthy, festive and tasty. I love serving them to my family, and they are also very appropriate to serve when you have company over.
Make sure the crabmeat is fresh
Obviously, the fresher the crab meat you use, the better this dish will taste. The supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy. If you have Whole Foods in your area, try the crabmeat sold at their seafood counter. It’s the freshest I have been able to find.
How to prevent soggy mushrooms
Another challenge when making crab stuffed mushrooms is that stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
- Wipe clean, don’t wash the mushrooms. They can absorb water if you wash them.
- Pre-broil the mushrooms to release some of the liquids.
- In the final stage of baking or broiling, broil or bake briefly, just until the topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. But even if that happens, you can carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.
How to serve crab stuffed mushrooms?
They make a great appetizer! You can also serve two per person as the main course. When I serve them as the main course, I usually add a simple side that I can make ahead of time, such as cherry tomato salad.
More tasty portobello recipes
Crab Stuffed Mushrooms
- 2 portobello mushroom caps, wiped clean, stem removed
- Olive oil cooking spray
- 8 oz fresh lump crabmeat
- 1/4 cup chopped scallions
- 6 tablespoons sour cream
- 1/4 cup grated Parmesan
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/8 teaspoon paprika
- Preheat the broiler, setting the temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
- Spray the mushroom caps with olive oil cooking spray on both sides. Broil 5 minutes on each side, or until just tender.
- Meanwhile, transfer the crab to a medium bowl, feeling through the meat to make sure no shell pieces remain. Add the remaining ingredients except for the paprika and mix well, with a fork or a spatula, to combine.
- If the mushrooms have released water, drain them on paper towels, then fill the portobello caps with the crab mixture. Sprinkle with the paprika. Broil 2-3 minutes, just until the filling is warm and golden.