Crab Cake Stuffed Portobellos - Carolina Country

Crab Cake Stuffed Portobellos

3.5/5 rating (22 votes)
Crab Cake Stuffed Portobellos


  • 6 large Portobello mushrooms
  • ¾ cup finely chopped sweet onion
  • 2 tablespoons olive oil, divided
  • 1 package (8-ounce) cream cheese, softened
  • 1 egg
  • ½ cup seasoned bread crumbs
  • ½ cup plus 1 teaspoon grated Parmesan cheese, divided
  • 1 teaspoon seafood seasoning
  • 2 cans (6 ½ ounces each) lump crabmeat, drained
  • ¼ teaspoon paprika


  1. Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, sauté onion in 1 tablespoon olive oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, ½ cup grated Parmesan cheese and seafood seasoning. Gently stir in crab and onion.

  2. Spoon ½ cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining Parmesan cheese. Place in a greased 15-by-10-by-1-inch baking pan.

  3. Bake, uncovered, at 400 degrees for 15–20 minutes or until mushrooms are tender.

Recipe courtesy of

Taste of Home

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3.5/5 rating (22 votes)

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