18 Delicious Crabmeat Stuffed Portabella Mushroom Gourmet Recipes

Elevate your dinner game with these irresistible crabmeat stuffed portabella mushrooms! Perfect for impressing guests or treating yourself to a gourmet meal at home, these recipes transform simple ingredients into elegant comfort food. Whether you’re craving something quick and easy or a show-stopping centerpiece, you’ll find plenty of inspiration here. Get ready to discover 18 delicious ways to make your next meal truly special—let’s dive in!

Creamy Crabmeat Stuffed Portabella Mushrooms

Perfect for impressing dinner guests or treating yourself to a fancy weeknight meal. These creamy crab-stuffed mushrooms deliver restaurant-quality flavor with minimal effort—your secret weapon for any occasion.

Ingredients

• 4 large portabella mushroom caps
• 8 ounces lump crabmeat
• 4 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon garlic powder
• A pinch of black pepper
• A splash of olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Use a spoon to gently scrape out the gills from each mushroom cap—this prevents excess moisture and ensures your stuffing stays creamy.
3. Brush both sides of the mushroom caps lightly with olive oil and place them gill-side up on the prepared baking sheet.
4. In a medium bowl, combine the softened cream cheese, mayonnaise, Parmesan, parsley, lemon juice, Old Bay, garlic powder, and black pepper until smooth.
5. Gently fold in the lump crabmeat, being careful not to break up the large chunks—this maintains that premium texture.
6. Divide the crab mixture evenly among the four mushroom caps, mounding it slightly in the center.
7. Bake for 20-25 minutes, until the mushrooms are tender and the filling is golden brown on top.
8. Let them rest for 5 minutes before serving—this allows the flavors to meld and prevents burning your mouth.

That first bite reveals tender mushroom, creamy filling, and sweet crab in perfect harmony. Try serving these over a bed of lemony arugula for a complete meal, or slice them into wedges as an elegant appetizer that’ll disappear fast.

Garlic Butter Crabmeat Stuffed Portabella Mushrooms

Kick your appetizer game up a notch with these flavor-packed mushrooms. Garlic butter crabmeat transforms humble portabellas into restaurant-worthy bites. Perfect for impressing guests or treating yourself.

Ingredients

• 4 giant portabella mushroom caps
• 8 oz lump crabmeat
• 4 tbsp salted butter
• 3 garlic cloves, minced
• 1/4 cup panko breadcrumbs
• 1/4 cup grated parmesan
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• A pinch of Old Bay seasoning
• A splash of olive oil
• Salt and black pepper to your liking

Instructions

1. Preheat your oven to 400°F.
2. Scrape out the gills from each mushroom cap using a spoon—this prevents sogginess.
3. Brush both sides of the mushrooms with olive oil and place them gill-side up on a baking sheet.
4. Roast the mushrooms for 10 minutes until they start to soften and release moisture.
5. While mushrooms roast, melt butter in a skillet over medium heat.
6. Sauté minced garlic in the butter for 1 minute until fragrant—don’t let it brown.
7. Remove skillet from heat and stir in crabmeat, panko, parmesan, parsley, lemon juice, Old Bay, salt, and pepper.
8. Pat the roasted mushroom caps dry with a paper towel to absorb excess liquid.
9. Divide the crab mixture evenly among the mushroom caps, packing it gently.
10. Return stuffed mushrooms to the oven and bake for 15–18 minutes until the topping is golden and crispy.
11. Let them rest for 3 minutes before serving—this helps the filling set.

Perfectly balanced textures—the meaty mushroom base, tender crab, and crunchy topping create magic. Pop them straight from the oven with a chilled white wine, or slice and pile onto toasted baguette rounds for an epic crostini situation.

Cheesy Crabmeat Stuffed Portabella Mushrooms

Brace yourself for the ultimate flavor bomb that’s about to become your new party superstar. These cheesy crab-stuffed mushrooms deliver restaurant-quality luxury in under 30 minutes—perfect for impressing guests or treating yourself to something special.

Ingredients

• 4 large portabella mushroom caps
• 8 ounces of lump crabmeat
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of mayonnaise
• 2 tablespoons of lemon juice
• 1 tablespoon of chopped fresh parsley
• 1 teaspoon of Old Bay seasoning
• A pinch of black pepper
• A drizzle of olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Gently wipe the portabella caps clean with a damp paper towel—never soak mushrooms as they absorb water like sponges.
3. Use a spoon to scrape out the gills from each mushroom cap to create more stuffing space.
4. Drizzle olive oil over both sides of each mushroom cap and place them gill-side up on your prepared baking sheet.
5. In a medium bowl, combine the crabmeat, mozzarella, Parmesan, mayonnaise, lemon juice, parsley, Old Bay, and black pepper.
6. Gently fold everything together—be careful not to break up those beautiful crab lumps too much.
7. Divide the crab mixture evenly among the four mushroom caps, packing it slightly and mounding it in the center.
8. Bake for 15-18 minutes until the cheese is golden and bubbly and the mushroom caps are tender when pierced with a fork.
9. Let them rest for 3 minutes before serving—this allows the filling to set perfectly.

Get ready for that magical moment when you cut into these—the creamy, cheesy filling contrasts beautifully with the meaty mushroom base. The crab stays remarkably tender while the Parmesan creates that irresistible crispy top. Serve them as elegant appetizers or make it a meal by pairing with a simple arugula salad for the ultimate comfort food upgrade.

Spicy Cajun Crabmeat Stuffed Portabella Mushrooms

Fierce flavor alert! These stuffed portabellas bring the heat with spicy Cajun crabmeat that’ll make your taste buds dance. Perfect for impressing guests or treating yourself to something special.

Ingredients

– 4 large portabella mushroom caps
– 8 oz lump crabmeat
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup mayonnaise
– 2 tbsp Cajun seasoning
– 1 tbsp olive oil
– 1 tsp lemon juice
– A couple of chopped green onions
– A pinch of red pepper flakes

Instructions

1. Preheat your oven to 375°F.
2. Gently scrape out the gills from the portabella caps using a spoon.
3. Brush both sides of the mushrooms with olive oil.
4. Place the mushrooms gill-side up on a baking sheet.
5. Bake the mushrooms for 10 minutes until they release some liquid.
6. While mushrooms bake, combine crabmeat, panko, Parmesan, mayonnaise, Cajun seasoning, lemon juice, and green onions in a bowl.
7. Tip: Gently fold the crab mixture to keep the lumps intact for better texture.
8. Remove mushrooms from oven and drain any accumulated liquid.
9. Divide the crab mixture evenly among the four mushroom caps.
10. Sprinkle red pepper flakes over the stuffed mushrooms.
11. Bake for 15-18 minutes until the tops are golden brown and crispy.
12. Tip: Check at 15 minutes—the filling should be hot and the mushrooms tender but not mushy.
13. Let rest for 3 minutes before serving.
14. Tip: Use a spatula to transfer mushrooms to plates to keep them intact.

Zesty and satisfying, these mushrooms deliver a perfect crunch from the panko topping against the juicy crab filling. The spicy Cajun kick pairs amazingly with the earthy mushroom base—try serving them over a bed of creamy polenta or alongside a crisp green salad for a complete meal that’ll have everyone asking for seconds.

Lemon Herb Crabmeat Stuffed Portabella Mushrooms

Savor these showstopping stuffed mushrooms that transform simple ingredients into restaurant-worthy bites. They’re packed with bright lemon, fresh herbs, and sweet crabmeat—perfect for impressing guests or treating yourself. Get ready to bake, devour, and repeat!

Ingredients

– 4 large portabella mushroom caps
– 8 ounces lump crabmeat
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Zest and juice of 1 lemon
– 2 cloves minced garlic
– 3 tablespoons olive oil
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Gently scrape out the gills from each mushroom cap using a spoon—this prevents sogginess and makes more room for filling.
3. Brush both sides of the mushroom caps with 1 tablespoon of olive oil and place them gill-side up on the baking sheet.
4. In a medium bowl, combine the crabmeat, panko, Parmesan, parsley, dill, lemon zest, lemon juice, garlic, remaining 2 tablespoons olive oil, salt, and pepper.
5. Divide the crab mixture evenly among the mushroom caps, pressing it gently into each one.
6. Bake for 20–25 minutes, until the mushrooms are tender and the topping is golden brown.
7. Let them rest for 5 minutes before serving so the flavors meld and they’re easier to handle.

You’ll love the juicy mushroom base against the crispy, lemony crab topping—it’s a textural dream. Serve these as a stunning appetizer or pair with a simple arugula salad for a light dinner that feels fancy.

Bacon Wrapped Crabmeat Stuffed Portabella Mushrooms

Viral-worthy appetizer alert! These bacon-wrapped mushrooms deliver insane flavor in every bite. Get ready to impress your guests with minimal effort.

Ingredients

– 4 large portabella mushroom caps
– 8 oz lump crabmeat
– 4 oz cream cheese, softened
– 2 tbsp mayonnaise
– 1 tsp Worcestershire sauce
– A good squeeze of fresh lemon juice
– 2 green onions, finely chopped
– 8 slices of thin-cut bacon
– A sprinkle of smoked paprika
– A drizzle of olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Gently scrape out the gills from your portabella caps using a spoon.
3. Brush both sides of each mushroom cap lightly with olive oil.
4. In a medium bowl, combine crabmeat, cream cheese, mayonnaise, Worcestershire sauce, and lemon juice.
5. Fold in chopped green onions until just combined—don’t overmix to keep the crab texture intact.
6. Generously stuff each mushroom cap with the crab mixture, mounding it slightly.
7. Sprinkle smoked paprika evenly over the stuffed mushrooms.
8. Wrap each mushroom with 2 slices of bacon, tucking the ends underneath.
9. Arrange mushrooms on your prepared baking sheet, leaving space between them.
10. Bake for 25-30 minutes until bacon is crispy and mushrooms are tender.
11. Switch to broil for the final 2-3 minutes to crisp the bacon further, watching carefully to prevent burning.
12. Let rest for 5 minutes before serving to allow flavors to meld.

Serve these beauties hot from the oven—the smoky bacon gives way to tender mushroom and that luxurious crab filling. They’re perfect for game day spreads or fancy dinner parties alike. The crispy bacon exterior contrasts beautifully with the creamy, briny interior that’ll have everyone asking for the recipe.

Parmesan Crusted Crabmeat Stuffed Portabella Mushrooms

Viral-worthy appetizer alert! These Parmesan crusted crabmeat stuffed portabella mushrooms will absolutely dominate your next gathering. Get ready for cheesy, savory perfection that looks straight from a restaurant kitchen.

Ingredients

– 4 large portabella mushroom caps
– 8 ounces lump crabmeat
– 1/2 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs
– 1/4 cup mayonnaise
– 1 tablespoon lemon juice
– 1 teaspoon Old Bay seasoning
– A couple of chopped green onions
– A pinch of garlic powder
– Olive oil for brushing

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Use a spoon to gently scrape out the gills from the portabella mushroom caps.
3. Brush both sides of the mushroom caps lightly with olive oil.
4. Place the mushroom caps gill-side up on your prepared baking sheet.
5. In a medium bowl, combine the crabmeat, mayonnaise, lemon juice, Old Bay seasoning, and chopped green onions.
6. Gently fold in 1/4 cup of the Parmesan cheese to avoid breaking up the crab lumps.
7. Divide the crab mixture evenly among the four mushroom caps, pressing it down slightly.
8. In a small bowl, mix the remaining 1/4 cup Parmesan with the panko breadcrumbs and garlic powder.
9. Sprinkle the Parmesan-panko mixture generously over each stuffed mushroom.
10. Bake for 18-20 minutes until the topping is golden brown and the mushrooms are tender.
11. Let the mushrooms rest for 3 minutes before serving to allow the filling to set.

Dive into these beauties while they’re still warm from the oven. The crispy Parmesan crust gives way to juicy crab filling and meaty mushroom base—pure texture heaven. Serve them as the star appetizer or pair with a simple arugula salad for a complete meal that’ll have everyone asking for the recipe.

Old Bay Seasoned Crabmeat Stuffed Portabella Mushrooms

Skip the fancy restaurant—these stuffed portabellas bring coastal flavor straight to your kitchen. Seriously crave-worthy and surprisingly simple to make, they’re the perfect impressive-but-easy appetizer for any gathering.

Ingredients

• 4 giant portabella mushroom caps
• 1 pound lump crabmeat
• 2 tablespoons Old Bay seasoning
• 1 cup panko breadcrumbs
• ½ cup mayonnaise
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley
• A couple of minced garlic cloves
• A splash of olive oil
• Salt and black pepper to season

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Scrape out the gills from the portabella caps using a spoon—this prevents bitterness and makes more room for filling.
3. Brush both sides of the mushrooms with olive oil and season with salt and pepper.
4. Place the mushrooms gill-side up on the baking sheet and bake for 10 minutes until they start to soften.
5. While mushrooms bake, combine crabmeat, Old Bay, panko, mayonnaise, Parmesan, lemon juice, parsley, and garlic in a large bowl.
6. Gently fold everything together—be careful not to break up the crab lumps too much for better texture.
7. Remove mushrooms from oven and pat any excess moisture from the caps with a paper towel.
8. Divide the crab mixture evenly among the mushroom caps, pressing gently to pack it in.
9. Return to oven and bake for 15-18 minutes until the filling is golden and bubbly.
10. Switch to broil for the final 2-3 minutes to get that perfect crispy top—watch closely to prevent burning.

Hearty and bursting with flavor, these mushrooms deliver that signature Old Bay kick in every bite. The crab stays tender while the panko adds the perfect crunch against the meaty mushroom base. Serve them sliced over a bed of greens for a light lunch or alongside a crisp white wine—they’re guaranteed to disappear fast.

Sherry Glazed Crabmeat Stuffed Portabella Mushrooms

A showstopping appetizer that transforms humble mushrooms into elegant bites. Sherry-glazed crabmeat stuffed portabellas deliver restaurant-quality flavor with surprisingly simple prep. Get ready to impress your guests with these savory, umami-packed caps.

Ingredients

– 4 large portabella mushroom caps
– 8 ounces lump crabmeat
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 cup dry sherry
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– A pinch of smoked paprika
– A couple of fresh parsley sprigs, chopped

Instructions

1. Preheat your oven to 375°F.
2. Use a spoon to scrape out the gills from the portabella caps.
3. Brush both sides of the mushroom caps with 1 tablespoon of olive oil.
4. Place the mushrooms gill-side up on a baking sheet.
5. Roast the mushrooms for 10 minutes until they release their liquid.
6. While mushrooms roast, combine crabmeat, panko, Parmesan, garlic, and parsley in a medium bowl.
7. Tip: Gently fold ingredients to keep crabmeat chunks intact.
8. Remove mushrooms from oven and carefully pour off any accumulated liquid.
9. Divide the crab mixture evenly among the four mushroom caps.
10. Return stuffed mushrooms to the oven and bake for 15 minutes.
11. Meanwhile, combine sherry, remaining olive oil, and lemon juice in a small saucepan.
12. Simmer the sherry mixture over medium heat for 3-4 minutes until slightly thickened.
13. Tip: Don’t boil vigorously or you’ll lose the sherry’s delicate flavor.
14. Remove mushrooms from oven after 15 minutes.
15. Brush each stuffed mushroom generously with the sherry glaze.
16. Sprinkle with smoked paprika.
17. Return to oven and bake 5 more minutes until golden and bubbly.
18. Tip: For extra crispiness, broil for the final 2 minutes.
19. Remove from oven and let rest 3 minutes before serving.

Deliciously savory with a perfect balance of sweet sherry and briny crab. The portabella caps become tender while the filling stays light and flaky. Serve these beauties as elegant appetizers or pair with a simple green salad for a complete meal that feels fancy without the fuss.

Spinach and Crabmeat Stuffed Portabella Mushrooms

Haven’t tried a restaurant-worthy appetizer that’s secretly simple? Here’s your new party superstar—these stuffed mushrooms deliver creamy crab, earthy spinach, and savory mushroom in every bite. They bake up golden and impressive, perfect for wowing guests without the fuss.

Ingredients

– 4 large portabella mushroom caps, stems removed
– A couple of tablespoons of olive oil
– A splash of lemon juice
– 8 ounces of lump crabmeat, picked over for shells
– A handful of fresh spinach, chopped
– Half a cup of cream cheese, softened
– A quarter cup of grated Parmesan cheese
– A pinch of garlic powder
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Brush the portabella mushroom caps all over with olive oil.
3. Place the mushrooms gill-side up on a baking sheet.
4. Bake the mushrooms for 10 minutes to soften them.
5. Remove the mushrooms from the oven and drain any liquid from the caps.
6. In a medium bowl, combine the crabmeat, chopped spinach, cream cheese, Parmesan, garlic powder, salt, and pepper.
7. Squeeze a splash of lemon juice into the crab mixture.
8. Mix everything until well combined.
9. Divide the filling evenly among the mushroom caps, mounding it slightly.
10. Return the stuffed mushrooms to the oven.
11. Bake for 15–18 minutes until the filling is hot and the tops are lightly golden.
12. Let the mushrooms cool for 5 minutes before serving.
A rich, creamy filling contrasts with the meaty mushroom base, creating a texture that’s both tender and satisfying. Serve these warm with a crisp green salad for a light meal, or slice them into wedges as an elegant starter. The lemon hint cuts through the richness, making each bite bright and balanced.

Jalapeño Crabmeat Stuffed Portabella Mushrooms

Elevate your appetizer game with these spicy, cheesy stuffed mushrooms. Every bite delivers creamy crabmeat with a jalapeño kick, all nestled in juicy portabella caps. Seriously addictive party food that disappears in minutes.

Ingredients

• 4 large portabella mushroom caps
• 8 ounces lump crabmeat
• 2 fresh jalapeños
• 1 cup shredded Monterey Jack cheese
• 1/2 cup mayonnaise
• 1/4 cup panko breadcrumbs
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• A good pinch of garlic powder
• A couple cracks of black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Scrape out the gills from the mushroom caps using a spoon—this prevents sogginess.
3. Finely chop the jalapeños, removing seeds if you want less heat.
4. Mix crabmeat, jalapeños, 3/4 cup cheese, mayonnaise, panko, cilantro, lime juice, garlic powder, and pepper in a bowl.
5. Stuff the mushroom caps generously with the crab mixture, mounding it slightly.
6. Sprinkle the remaining 1/4 cup cheese evenly over the tops.
7. Bake for 18–20 minutes until the cheese is golden and bubbly.
8. Let them rest for 3 minutes before serving—this helps the filling set.

Zesty, creamy filling contrasts with the meaty mushroom base for incredible texture. The jalapeño provides a slow-building heat that keeps you reaching for more. Try serving these on a platter with lime wedges for squeezing over top—perfect for game day or as a fancy starter.

Baked Crabmeat Stuffed Portabella Mushrooms with Breadcrumbs

Viral-worthy baked crabmeat stuffed portabella mushrooms are about to become your new favorite appetizer. These savory bites combine meaty mushrooms with luxurious crab filling for restaurant-quality results at home. Get ready to impress every guest with minimal effort.

Ingredients

– 4 large portabella mushroom caps
– 8 ounces lump crabmeat
– 1 cup panko breadcrumbs
– ½ cup grated Parmesan cheese
– ¼ cup mayonnaise
– 1 tablespoon lemon juice
– 2 cloves garlic, minced
– A couple of tablespoons of chopped fresh parsley
– A splash of olive oil
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Remove the stems from the portabella mushroom caps and scrape out the gills using a spoon.
3. Brush both sides of the mushroom caps with olive oil and place them gill-side up on a baking sheet.
4. Bake the mushroom caps for 10 minutes until they release their liquid and become slightly tender.
5. While mushrooms bake, combine crabmeat, panko breadcrumbs, Parmesan cheese, mayonnaise, lemon juice, minced garlic, and chopped parsley in a medium bowl.
6. Season the crab mixture with salt and black pepper, gently folding to combine without breaking up the crab lumps.
7. Remove the partially baked mushrooms from the oven and pat the insides dry with paper towels.
8. Divide the crab mixture evenly among the 4 mushroom caps, pressing it firmly into each cavity.
9. Return the stuffed mushrooms to the oven and bake for 20 minutes until the filling is golden brown and bubbling.
10. Switch your oven to broil and cook for 2-3 minutes until the tops are crispy and deeply golden.

Keep these beauties warm until serving—the contrast between the tender mushroom base and crispy crab topping is absolutely divine. They pair perfectly with a simple arugula salad or make an elegant main course when served two per person.

Gruyère Cheese Crabmeat Stuffed Portabella Mushrooms

Haven’t tried these Gruyère Cheese Crabmeat Stuffed Portabella Mushrooms yet? Get ready—they’re the ultimate crowd-pleasing appetizer that looks fancy but comes together in a flash. Seriously, your guests will think you hired a personal chef.

Ingredients

– 4 large portabella mushroom caps
– 8 ounces of lump crabmeat
– 1 cup of shredded Gruyère cheese
– 1/2 cup of panko breadcrumbs
– 1/4 cup of mayonnaise
– 2 tablespoons of chopped fresh parsley
– 1 tablespoon of lemon juice
– A couple of minced garlic cloves
– A splash of olive oil
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Use a spoon to scrape out the gills from the portabella mushroom caps. (Tip: Removing the gills prevents a muddy color and bitter taste.)
3. Brush both sides of the mushroom caps lightly with olive oil.
4. Place the mushroom caps gill-side up on a baking sheet lined with parchment paper.
5. Bake the mushroom caps for 10 minutes at 375°F to soften them.
6. While the mushrooms bake, combine the crabmeat, Gruyère cheese, panko breadcrumbs, mayonnaise, parsley, lemon juice, minced garlic, salt, and black pepper in a medium bowl.
7. Mix the filling gently with a fork until just combined. (Tip: Don’t overmix to keep the crabmeat chunks intact.)
8. Remove the partially baked mushroom caps from the oven—they should be tender but not fully cooked.
9. Divide the crabmeat mixture evenly among the mushroom caps, pressing it gently into each cap.
10. Return the stuffed mushrooms to the oven and bake for 15–18 minutes at 375°F, until the filling is golden and bubbly.
11. Let the mushrooms rest for 3–4 minutes before serving. (Tip: Resting helps the filling set for easier handling.)

You’ll love the contrast between the juicy, earthy mushroom and the rich, cheesy crab filling. Serve these warm with a crisp green salad for a light meal, or slice them into wedges as an impressive party starter.

Thai-Inspired Crabmeat Stuffed Portabella Mushrooms

Omg, these Thai-inspired crab-stuffed mushrooms will literally change your dinner game forever. Packed with creamy crab filling and bold Thai flavors, they’re the ultimate crowd-pleaser that looks fancy but comes together in a flash.

Ingredients

– 4 large portabella mushroom caps
– 8 oz lump crabmeat
– 1/2 cup panko breadcrumbs
– 1/4 cup mayonnaise
– 2 tbsp Thai red curry paste
– 1 tbsp fish sauce
– 1 tbsp lime juice
– 2 cloves garlic, minced
– A handful of fresh cilantro, chopped
– A splash of olive oil
– A pinch of salt

Instructions

1. Preheat your oven to 375°F.
2. Gently scrape out the gills from the portabella caps using a spoon.
3. Brush both sides of the mushrooms with olive oil and sprinkle with salt.
4. Place the mushrooms gill-side up on a baking sheet.
5. Bake for 10 minutes to soften—this prevents soggy filling later.
6. While mushrooms bake, mix crabmeat, panko, mayonnaise, curry paste, fish sauce, lime juice, garlic, and cilantro in a bowl.
7. Press the crab mixture firmly into the pre-baked mushroom caps.
8. Return to the oven and bake for 15–18 minutes until the tops are golden and mushrooms are tender.
9. Let rest for 3 minutes before serving—this helps the filling set.

Warm, savory, and slightly spicy, these mushrooms deliver a satisfying crunch from the panko against the juicy mushroom base. Drizzle with extra lime juice or serve over coconut rice to soak up every bit of that Thai curry goodness.

Truffle Oil Drizzled Crabmeat Stuffed Portabella Mushrooms

Zesty doesn’t even begin to describe these flavor bombs. Get ready to impress with minimal effort and maximum wow factor. These stuffed mushrooms deliver restaurant-quality elegance in your own kitchen.

Ingredients

– 4 large portabella mushroom caps
– 8 ounces of lump crabmeat
– 1/2 cup of panko breadcrumbs
– 1/4 cup of grated Parmesan cheese
– 2 tablespoons of mayonnaise
– 1 tablespoon of fresh lemon juice
– 1 minced garlic clove
– A couple of chopped fresh parsley leaves
– A generous drizzle of truffle oil
– A pinch of salt and black pepper
– A splash of olive oil

Instructions

1. Preheat your oven to 375°F.
2. Gently scrape out the gills from the portabella mushroom caps using a spoon.
3. Brush both sides of the mushroom caps lightly with olive oil.
4. Place the mushroom caps gill-side up on a baking sheet lined with parchment paper.
5. In a medium bowl, combine the lump crabmeat, panko breadcrumbs, Parmesan cheese, mayonnaise, lemon juice, minced garlic, and chopped parsley.
6. Season the crab mixture with a pinch of salt and black pepper.
7. Mix the crab filling gently with a fork until just combined—don’t overmix to keep the crab chunks intact.
8. Divide the crab mixture evenly among the four mushroom caps, packing it lightly into each cap.
9. Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, until the filling is golden brown and the mushrooms are tender.
10. Remove the mushrooms from the oven and let them rest for 2 minutes.
11. Drizzle each stuffed mushroom generously with truffle oil just before serving.

Unbelievably creamy crab meets earthy mushroom in every bite. The truffle oil adds that luxurious finish that makes these feel special enough for date night. Serve them as an appetizer that’ll disappear in minutes or pair with a simple salad for a stunning main course.

Panko-Topped Crabmeat Stuffed Portabella Mushrooms

A showstopping appetizer that transforms humble portabellas into elegant crab-stuffed masterpieces. These savory bites deliver restaurant-quality flavor with surprisingly simple prep—your guests will never guess how easy they were to create.

Ingredients

– 4 large portabella mushroom caps
– 8 ounces lump crabmeat
– 1/2 cup panko breadcrumbs
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon fresh lemon juice
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– A pinch of Old Bay seasoning
– A drizzle of olive oil
– Salt and black pepper to season

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Use a spoon to gently scrape out the gills from the portabella caps.
3. Brush both sides of the mushroom caps with olive oil and season with salt and pepper.
4. Place the caps gill-side up on the prepared baking sheet.
5. In a medium bowl, combine the crabmeat, mayonnaise, Dijon mustard, lemon juice, minced garlic, and Old Bay seasoning.
6. Gently fold in 1/4 cup of the panko breadcrumbs, being careful not to break up the crab lumps too much.
7. Spoon the crab mixture evenly into the four mushroom caps, mounding it slightly.
8. In a small bowl, mix the remaining 1/4 cup panko with the grated Parmesan and chopped parsley.
9. Sprinkle the panko-Parmesan mixture over the top of each stuffed mushroom.
10. Bake for 18-20 minutes until the mushrooms are tender and the topping is golden brown.
11. Let rest for 3-4 minutes before serving to allow the filling to set.

Crispy panko gives way to creamy, briny crab filling nestled in meaty mushroom caps. The textural contrast between the crunchy topping and tender interior makes every bite exciting. Serve these warm with extra lemon wedges for squeezing over top—they disappear fast at parties!

White Wine Sauce Crabmeat Stuffed Portabella Mushrooms

Transform those basic portabellas into elegant appetizers that’ll steal the show. These stuffed mushrooms deliver restaurant-worthy flavor with minimal effort—perfect for impressing guests or treating yourself.

Ingredients

• 4 giant portabella mushroom caps
• 8 ounces of lump crabmeat
• a generous splash of dry white wine (about ½ cup)
• a couple of minced garlic cloves
• ½ cup of heavy cream
• a handful of grated Parmesan cheese
• 2 tablespoons of butter
• a quick squeeze of lemon juice
• a pinch of fresh parsley, chopped
• salt and pepper to make it pop

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Scrape out the gills from the portabella caps using a spoon—this prevents bitterness and makes more room for stuffing.
3. Place the mushroom caps gill-side up on the prepared baking sheet.
4. Melt butter in a skillet over medium heat and sauté minced garlic for 1 minute until fragrant.
5. Pour in the white wine and let it reduce by half, about 3-4 minutes—this concentrates the flavor.
6. Stir in heavy cream and simmer for 2 minutes until slightly thickened.
7. Gently fold in crabmeat, being careful not to break up the large chunks.
8. Mix in Parmesan cheese, lemon juice, parsley, salt, and pepper until combined.
9. Spoon the crab mixture evenly into the mushroom caps, mounding it slightly.
10. Bake for 18-20 minutes until the mushrooms are tender and the filling is bubbly and golden.
11. Let rest for 3 minutes before serving—this allows the flavors to settle and makes them easier to handle.

You get meaty mushrooms with a creamy, briny filling that’s surprisingly light. Serve these as fancy finger food at parties or plate them over a bed of arugula for a complete meal—either way, they disappear fast.

Roasted Red Pepper Crabmeat Stuffed Portabella Mushrooms

Grab your baking sheet because these roasted red pepper crabmeat stuffed portabella mushrooms are about to become your new obsession. Get ready to impress with minimal effort and maximum flavor.

Ingredients

– 4 large portabella mushroom caps
– 8 ounces of lump crabmeat
– 1/2 cup of roasted red peppers, chopped
– 1/2 cup of panko breadcrumbs
– 1/4 cup of mayonnaise
– 2 tablespoons of grated Parmesan cheese
– 1 tablespoon of fresh lemon juice
– A couple of cloves of garlic, minced
– A splash of olive oil
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 400°F.
2. Use a spoon to scrape out the gills from the portabella mushroom caps.
3. Brush both sides of the mushroom caps with olive oil and place them gill-side up on a baking sheet.
4. Bake the mushroom caps for 10 minutes at 400°F to soften them.
5. While mushrooms bake, mix crabmeat, roasted red peppers, panko, mayonnaise, Parmesan, lemon juice, garlic, salt, and pepper in a medium bowl.
6. Remove the partially baked mushrooms from the oven after 10 minutes.
7. Divide the crabmeat mixture evenly among the mushroom caps, pressing it down gently.
8. Return the stuffed mushrooms to the oven and bake for 15-20 minutes at 400°F until the tops are golden brown and the mushrooms are tender.
9. Let the mushrooms rest for 5 minutes before serving.

Zesty lemon and sweet roasted peppers make the crabmeat sing, while the mushroom adds a meaty, earthy base. Serve these warm with a crisp green salad for a complete meal that feels fancy but comes together in a flash.

Summary

Just imagine the gourmet meals you can create with these 18 crabmeat-stuffed portabella mushroom recipes! From elegant appetizers to hearty mains, there’s something for every occasion. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this delicious inspiration on Pinterest for your fellow food lovers to enjoy!