These crab stuffed portobello mushrooms are a prime example of a decadent–yet healthy–meal that can come together with minimal effort.
A quick mixture of lump crab meat is stuffed into portobello mushroom caps, then baked until it is golden brown on top, while the mushroom beneath is juicy and tender.
This post was originally published June 25, 2016 and last updated June 1, 2020.
What is a Portobello Mushroom?
Portobellos may sound like a unique mushroom strain, but they are just a larger, mature version of cremini mushrooms.
Up until recently these oversized cremini were tough to sell. Surprisingly, they often ended up being thrown away.
Thanks to some clever marketing in the late 1980’s however, the mushrooms were re-branded as “portobellos.” Now they are one of the most popular mushrooms in the world.
The dense, meaty texture of the Portobello holds up extremely well to baking or grilling. They also make a great vehicle on which to load other tasty ingredients.
You say portobello, I say portabella: The spelling and origin of the word portobello is a bit of a hot debate in the mycological world. In the end, it doesn’t matter if what ‘s on the label is spelled with an a or an o–both words refer to the same mushroom.
How to Make Stuffed Portobello Mushrooms with Crabmeat
Start by using a damp cloth or paper towel to gently wipe any dirt or debris off of the caps and gills.
Use a paring knife to cut the stem out of each cap.
In a large mixing bowl, combine a pound of crab meat with some egg, mayo, almond flour, onion, red pepper, Old Bay seasoning, salt, and pepper.
Stuff the mushrooms with the crab mixture. Sprinkle more almond flour on top of the mixture, then drizzle a little olive oil over the mushrooms.
Bake the mushrooms in a preheated 375°F oven for 25-30 minutes until the tops are golden brown.
I like to serve the stuffed portobello mushrooms with a simple spinach salad to make a complete meal. Enjoy!
Hungry for more shrooms? Check out this Pan Fried Oyster Mushroom recipe!
Crab Stuffed Portobello Mushrooms
- 4 large portobello caps
- 1 pound lump crab meat
- 1 egg beaten
- 1/4 cup mayonnaise homemade or Whole30 compliant
- 2 tablespoons Italian parsley finely chopped
- 1/4 cup red pepper finely diced
- 1/4 cup red onion finely diced
- 2 teaspoons Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons almond flour plus more for topping
- 2 teaspoons extra virgin olive oil
- Preheat the oven to 375°F.
- Wipe the portobellos caps clean of any dirt and use a knife to remove the stems.
- Combine the crab, egg, mayo, onion, red pepper, seasonings, and two tablespoons of almond flour in a large bowl. Gently mix with a fork until well combined.
- Place the mushrooms in a baking dish and stuff with the crab mixture. Sprinkle a small pinch of almond flour on top of each mushroom, then drizzle the olive oil over them.
- Bake for 25-30 minutes until the tops are golden brown and the mushrooms are tender.
The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!
Tuesday 6th of December 2022
Made this recipe ..I used white onion and some green onion ..this recipe was fabulous !!!!! 👌
Thursday 24th of November 2022
Looks so delicious! Definitely for special occasions. Crab is my favorite but soooo expensive (ugh). But i can not wait to try these!
The Sophisticated Caveman
Friday 9th of December 2022
I hear you! It's definitely not an everyday type dish, but I hope you enjoy it soon! (for the record, I do wish I could eat crab everyday haha)
Thursday 22nd of September 2022
I can't believe no one has commented on this! It's the first recipe that showed up in a Google search for crab and portobello mushrooms. Absolutely delicious and easy as can be.
The Sophisticated Caveman
Monday 26th of September 2022
Haha well thanks for being first! Glad you enjoyed the recipe!!
17 Imitation Crab Recipes (Quick & Delicious)
Monday 27th of September 2021
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Wednesday 17th of March 2021
I wanted the nutritional information