Tasty Crab Stuffed Portobello Mushrooms Recipe
Delight in these savory Crab Stuffed Portobello Mushrooms, combining succulent lump crab meat with creamy Boursin cheese and aromatic green onions, all nestled inside perfectly seasoned portobello caps. Grilled or baked to golden perfection, this appetizer or main dish offers a delicious blend of flavors with a touch of heat from Tabasco and tang from Dijon mustard.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Crab Filling
- 1 pound lump crab meat
- 3/4 cup panko bread crumbs
- 8 green onions, thinly sliced (including both green and white parts)
- 1 package soft Boursin cheese
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
Mushrooms
- 4 to 6 large portobello mushroom caps (choose similar sizes)
- Salt, to season
- Black pepper, to season
- Optional garnish: extra chopped scallions, Old Bay seasoning, lemon wedges
Instructions
- Prepare the Crab Filling: In a bowl, gently mix together the lump crab meat, panko bread crumbs, and thinly sliced green onions. In a separate bowl, combine the soft Boursin cheese, egg, Dijon mustard, Worcestershire sauce, and Tabasco sauce until fully incorporated. Add this wet mixture to the crab mixture and stir gently until everything is evenly moistened. Chill the crab filling in the refrigerator while preparing the mushrooms.
- Clean and Prepare the Mushrooms: Use a damp paper towel to clean the tops of the portobello mushroom caps. Carefully remove the stems by hand, then use a spoon to scrape out all the gills inside each mushroom cap to create room for the stuffing.
- Season the Mushroom Caps: Arrange the cleaned mushrooms on a sheet pan. Using a paring knife, pierce 4-5 holes through the center of each mushroom cap to help them cook evenly. Generously season the inside of each cap with salt and black pepper to enhance their flavor.
- Stuff the Mushrooms: Remove the crab mixture from the refrigerator and divide it evenly among the mushroom caps, mounding the filling into each cap and pressing lightly to secure it and prevent spilling. Return the stuffed mushrooms to the fridge while preparing for cooking.
- Cook the Stuffed Mushrooms: Preheat your grill to 450°F. Place the stuffed mushrooms on the grill, avoiding hot spots or flare-ups, and cook for 15-20 minutes until heated through and tops begin to brown. Alternatively, preheat the oven to 425°F and bake the mushrooms for 20-30 minutes until hot and golden.
- Garnish and Serve: Remove the stuffed mushrooms from the grill or oven. Garnish with extra chopped scallions, a sprinkle of Old Bay seasoning, and serve with lemon wedges for a fresh, zesty finish. Enjoy your savory crab-stuffed portobello mushrooms!
Notes
- For best results, choose portobello mushrooms of similar size to ensure even cooking.
- Adjust the level of heat by modifying the amount of Tabasco sauce to suit your taste.
- This recipe can be prepared ahead; assemble the stuffed mushrooms and refrigerate before cooking.
- Leftover stuffed mushrooms can be reheated in the oven at 350°F for 10-15 minutes.
- Gluten-free panko or crushed gluten-free crackers can be substituted to make this recipe gluten-free.
Keywords: crab stuffed mushrooms, portobello mushrooms, seafood appetizer, grilled mushrooms, Boursin cheese recipe
