Stuffed Portobello Mushrooms
Stuffed mushrooms for supper — crab stuffed portobello caps, Italian sausage, jalapeno popper, cream cheese and tomato — easy on a busy weeknight.
★ appetizer
appetizerStuffed Mushrooms with Crab
Delicious stuffed mushrooms filled with crab and cream cheese.
Dan LancasterIngredients
- 20 large fresh mushrooms
- 8 oz cream cheese
- 8 oz crab meat
- 1 tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 tbsp chopped fresh parsley
- 1/4 cup Parmesan/Mozz mix
Instructions
- 1Preheat oven to 375°F.
- 2If using frozen or canned crab, thaw and gently squeeze any excess liquid.
- 3Brush off any debris on the mushrooms. Remove the stem by gently back and forth until it pops. Place mushrooms top side down on a lined baking tray.
- 4In a bowl thoroughly mix together the softened cream cheese, Worcestershire sauce, garlic and onion powders, salt, pepper and chopped parsley.
- 5Add the crab meat and gently fold the crab into the softened cream cheese mixture, trying not to completely break apart the crab meat.
- 6Divide and stuff the filling into and on top of each mushroom.
- 7Sprinkle cheese topping evenly over all and bake for 18 minutes until tops are golden brown. Serve warm.
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Open in Pepper →Big Mushroom Caps Make Dinner Easy
A portobello cap holds as much filling as a small casserole, which means one pan and a short bake stand in for a whole meal. It's the kind of dinner you can put together with cream cheese, a little garlic, and whatever's in the fridge.
Cooks on Pepper reach for these on nights when the oven is doing the work and nobody wants a pile of dishes — or when company's coming and they need a warm appetizer that looks like they tried.
Every recipe here is a stuffed mushroom worth making: Stuffed Mushrooms with Crab, Mouth-Watering Stuffed Mushrooms with minced garlic, Gluten Free Stuffed Mushrooms made with baby bellas, Italian sausage stuffed portobellos, Cream Cheese and Tomato Stuffed Portabella, and a jalapeno popper version with hamburger meat.
Quick Tips
- 1
Scrape out the gills
Use a spoon to scoop the dark gills and stem from each portobello cap so there's room for a good cup of filling.
- 2
Pre-bake the caps
Bake the empty caps 8 to 10 minutes at 375°F and pour off the liquid so the filling doesn't turn watery.
- 3
Soften the cream cheese
Let cream cheese sit out 30 minutes before mixing so it blends smooth with crab or chives instead of clumping.
- 4
Brown the meat first
Cook Italian sausage or hamburger meat through and drain the grease before stuffing — 6 to 8 minutes in the skillet.
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