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Spicy Crab Portobellos

4 March 2009 No Comment

Have I mentioned that we love fungus at my house? Well, we do. We really, really do. I have to make a point to think of other veggies to put into things because whenever the need arises to throw something extra into a recipe, mushrooms always spring immediately to mind.

Fried, sauteed or stuffed – we like ‘em all. And portobello mushrooms are great because they’re so big. Giant, meaty, earthy mushrooms bursting with fungus-y goodness. They’re so big and satisfying that even my anything-healthy-hating boyfriend likes them, which makes them fit my “perfect recipe” criteria – healthy enough for me, hearty enough for him and delicious all the way!

This recipe is really easy, too. You can whip up the filling in about 5 minutes, spoon it into the mushroom caps and into the oven they go. The most time-consuming parts are heating up the oven and waiting for them to bake. Although this recipe calls for crab, I think you could definitely do this with lobster or shrimp just as well. Quick, easy, delicious and elegant enough to serve to company. It really is a perfect recipe!

Spicy Crab Portobellos

Serves 4

Spicy Crab Portobellos

adapted from Cooking Light


  • Cooking spray
  • 4 large portobello mushrooms
  • 2 ounces goat cheese
  • 2 ounces Neufchatel cheese, softened
  • 2 tbsp light mayonnaise
  • 1/2 lemon, juiced
  • 1/4 cup finely chopped green onions (about 3 green onions)
  • 1/4 tsp seafood seasoning
  • Dash of ground red pepper (optional) (we like 1/8 tsp for a spicier kick)
  • 1/2 pound lump crabmeat, shell pieces removed
  • 1 Roma tomato, seeded and diced (about 1/2 cup diced tomatoes)
  • 1 ounce shredded Gruyere cheese
  • 3-4 tbsp panko bread crumbs
  • 2 tbsp Parmesan cheese, freshly grated


Preheat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Remove and discard the stems from portobellos, being careful not to break the mushrooms. Using a spoon, gently scrape the brown gills from undersides of portoellos. Place mushroom caps on baking sheet and set aside.

Beat goat and Neufchatel cheeses together until creamy and smooth. Add mayo, lemon juice, green onions, seafood seasoning and red pepper. Beat until thoroughly combined. Stir in crab meat, tomatoes and cheese. Divide mixture evenly among mushrooms. Sprinkle 1 tbsp panko over each stuffed mushroom and top with a little sprinkle of Parmesan cheese. Spritz tops of mushrooms with cooking spray to encourage browning.

Bake for 15-20 minutes or until tops are lightly browned.


Nutritional Info calculated with BigOven Recipe Software

Calories: 249
Fat: 15g, Sat Fat: 8g
Fiber: 0g
Sugars: 1g
Protein: 21g

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