Crab Stuffed Portabella Mushroom Caps
Crab Stuffed Portabella Mushroom Caps is a new recipe for me. As a plant-leaning home chef, I love mushrooms and use them often. When I was a twenty-something, I would often serve button-mushrooms with a cheesy crab filling at a party I was hosting. A popular, and time-consuming, appetizer amongst my friends. Not really seeing them as healthy or part of my Mediterranean Diet way of living, I have not made these mushrooms for years. Recently, I was preparing to head out of town and needed to use a few jumbo portabella mushrooms before they went bad. That was the day my crab stuffed portabella mushroom recipe was born.
These are making a regular comeback on my table. Why? Three reasons:
- The larger cap is easier to make and even more crab-fabulous.
- This recipe is healthier than my old one AND sacrifices none of the taste.
- These are not just for serving at a party. Crab mushrooms are perfect as a decadent lunch or a light dinner!
When I Google crab stuffed portabella mushrooms, it is apparent these are quite popular. What makes the Mediterranean Diet Olive Sunshine recipe different? They are chock full of crab meat, and the sprinkle of cheese is high quality. Quality flavorful goat and sheep cheeses often has more flavor, a little sprinkle of cheese goes a long way making these lighter in fat and higher in flavor. The recipe has plenty of antioxidant rich foods that are linked to good heart health and boosting weight loss: garlic, shallots and of course my favorite – extra virgin olive oil.
Preparing Crab Stuffed Portabella Caps
Preparing crab stuffed portabella mushrooms is super easy. A few quick steps and you have a mouthwatering decadent dish. Friends will think it is much more time-consuming. Below are a a few simple tricks I have learned over the years to making these easy to prepare and upping the flavor-factor.
- Peel the mushroom caps. Why? Washing the caps leaves them waxy and heavy. Peeling them removes all of the grit and dirt leaving behind a more porous surface.
- Salt the mushroom. The excess moisture will remain in the pan. Too much moisture and your mushroom will be a wet soppy mess and not hold the delicious ingredients.
- Use one pan to sauté everything. The flavors from the mushroom and shallots go a long way to flavor the crab meat!
- Get them a little crispy. Using a convection oven or an air-fryer is the best way to crisp up the breadcrumbs adding a delicious coating on crab mixture.
My Sweetheart and I love to have crab stuffed portabella mushrooms with slices of a ripe summer tomato. The meal is savory but light and healthy tasting. Seafood and vegetables what could be better? Perfect for the Mediterranean Diet! Enjoy and buon appetito!
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Ingredients
Instructions
Preheat a convection oven to 400 degrees. An air-fryer, or broiler on low will work as well. Peel the mushroom caps and remove and discard the stem. Brush the top and bottom of the mushroom cap with the extra virgin olive oil, reserving the rest. Lightly sprinkle the mushroom cap with salt. Spray a large non-stick skillet with olive oil, and sauté the caps until soft, approximately 2 minutes per side. Remove the caps from the pan and place on a paper-towel lined plate.
Without wiping the pan, add the diced shallots and lightly salt. Sauté the shallots for 2 minutes on medium heat stirring frequently. After the shallots have softened, add the crab meat, goat cheese, chives and old bay seasoning and combine. Heat for 1 minute, stirring frequently. Reduce the heat to medium low and add the minced garlic. Mix well and heat for 45 seconds. Remove from heat and set aside.
Line a baking sheet with a silicone baking sheet or coat with a thin spray of olive oil. Arrange the mushrooms cap-side down on the baking sheet. Spoon 1/4 of the crab mixture on each mushroom. Top each mushroom with the shredded pecorino and sprinkle liberally with the bread crumbs.
Place the baking sheet in the convection oven or air-fryer. Roast for for 5-7 minutes, or until hot and golden brown. Serve immediately.
Nutrition Per Serving
Recipe analyzed by 
I love the portabella mushroom, and have use it in my cooking many times. I have not tried the crab meat but have done it with chicken, onions, tomatoes, spinach, and real cheeses. I bake it all in the oven and it makes a great meal. Since wine has too much sugar I usually drink “johnny Walker Red” with it.