These Shrimp and Crab Stuffed Portobello Mushrooms are an elegant and delicious appetizer. The rich, creamy filling, combined with the earthy flavor of the portobello mushrooms, creates a truly unforgettable dish.
Looking for even more creative mushroom recipes? Try my sausage stuffed portobello mushrooms or these incredible Boursin Cheese Stuffed Mushrooms.
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Why this Shrimp and Crab Stuffed Portobello Mushrooms Recipe is a Keeper
These Shrimp and Crab Stuffed Portobello Mushrooms are a beautiful and delicious dish that is perfect for any occasion. Give it a try and impress your guests with your culinary skills!
- Special Occasion Worthy: It’s impressive enough to serve at a gathering or holiday.
- Impressive Presentation: It looks beautiful and appetizing when served.
- Seasonal: It makes the most of seasonal ingredients and flavors.
- Balances Flavors: The recipe achieves a perfect balance of sweet, salty, sour, and savory.
- Can Feed a Crowd: It can easily be scaled up to feed a large group, making it perfect for gatherings.
Can I use fresh or frozen seafood for the Crab-Stuffed Mushrooms?
Of course, you can use fresh, frozen or canned crab for these mushrooms. Make sure the frozen is thawed. To ensure the best texture and flavor, consider patting the thawed seafood dry with paper towels before adding it to the filling. This will help remove excess moisture and prevent a watery filling.
Ingredient Notes for these Crab Meat Stuffed Mushrooms
- Portobello Mushroom Caps: Just the portobello caps, remove the stems.
- Lump Crab Meat: Crab claws or jumbo crab meat work well.
- Shrimp: Size doesn’t matter as you are going to chop the shrimp.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions to Make this Recipe
- Clean and Trim: Clean and trim the mushroom caps in advance. Use a damp paper towel.
- Par-Bake the Caps: You can par-bake the mushroom caps to remove excess moisture and ensure they hold their shape. This can be done a day or two in advance.
Pro Tip for this Portobellos Appetizer
Soaking the mushroom caps in a mixture of water and lemon juice can help to remove any bitterness and add a subtle citrus flavor.
How to Make Crab Stuffed Portobello Mushroom
These are the basic steps for making crab stuffed mushrooms recipe. Refer to the full, printable recipe card below for detailed instructions.
1. Preparation for these Crab-Stuffed Mushrooms
First, preheat oven. Then clean your mushrooms and place the mushrooms on a baking pan.
2. Chop
Next, finely chop the mushroom stems and shallots and set aside.
3. Cook the Filling
Melt butter in a large skillet over medium heat, add the chopped mushroom stems and shallots. Cook for 5-7 minutes or until the stems are tender.Add the garlic and red pepper flakes and cook for an additional 30 seconds. If you use smaller mushrooms it may take less time.
4. Add the Succulent Crab Meat and Shrimp
Add in the chopped shrimp, crab, breadcrumbs, cream cheese, All Purpose Seasoning Blend, parsley and lemon juice. Cook the crab filling for 1 to 2 minutes, stirring frequently, until the shrimp are cooked through and opaque.
5. Stuff the Mushrooms and Bake until Cheese is Melted and Bubbly.
Top each mushroom caps evenly with the shrimp and crab mixture. Top with parmesan cheese. Finally, bake uncovered for 12-15 minutes or until the mushrooms are tender.
How to Store, Reheat and Use Leftover Crab Stuffed Mushrooms Side Dish
- Storing: Store the shrimp and crab-stuffed mushrooms in an airtight container.
- Reheating: You can reheat in the oven on a baking sheet until the mushrooms are heated through.
- Using Leftovers: The leftovers can be great stuffed in peppers, add to omelets or in a seafood dip.
Variations and Substitutions for this Seafood Appetizer Recipe
- Different Mushrooms: Try button or large portobello mushrooms to make a meal or a simple side dish.
- Cream Cheese: Try a flavored or fat free cream cheese;
- Different seafood: Use lobster, clams or oysters or a combination of these meats. Jumbo crab meat or imitation crab would also work.
- Experiment with Different Cheeses: While cream cheese is a classic choice, you can also experiment with other cheeses like goat cheese, Monterey Jack Cheese, Gruyère, or fontina.
- Bread crumbs: Try panko or create your own blend of bread crumbs.
Recipe FAQs to Make Crab Stuffed Mushrooms with Shrimp
This easy recipe is one of my go to recipes for holiday entertaining. I like to serve these with:
–Christmas Wreath Appetizer
–Old Bay Crab Dip with Cream Cheese
– Slow Cooker Cocktail Sausages
There are several ways to keep these shrimp stuffed mushrooms. For example:
-Bake the mushrooms for 10 to 15 minutes.
-Drain the filling of any excess liquid.
-Do not overfill the mushrooms.
You can prepare the delicious crab mushrooms in the air fryer or you can make them on the grill.
The gills can be bitter. So you can use a spoon to scrape the gills. The place a slight mound in each mushroom of the crab filling and bake the mushrooms until golden brown.
Expert Tips to Love This Recipe for Crab-Stuffed Portobello Mushrooms
- For extra flavor: Add herbs like dill, parsley, or thyme to the stuffing.
- For a spicier kick: Add a pinch of red pepper flakes or a drizzle of hot sauce.
- For a richer flavor: Add a splash of white wine or sherry to the best crab stuffing.
- For a healthier option: Use whole wheat breadcrumbs or gluten-free breadcrumbs.
- Fill the Mushrooms: You can cut the bottom of the caps a little so they sit flat.
Shrimp and Crab Stuffed Portobello Mushrooms
Equipment
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Ingredients
- 24 Baby Bella Mushrooms, cleaned and stemmed
- 2 tablespoons Butter
- 1 Shallot, finely chopped
- 3 cloves Garlic, minced
- ⅛ teaspoon Red pepper flakes
- 4 ounces Lump or Claw Crab Meat, chopped
- 4 ounces Shrimp, chopped into small pieces
- ¼ cup Seasoned breadcrumbs
- 3 tablespoons cream cheese
- 1 teaspoon All Purpose Seasoning Blend
- 1 tablespoon Parsley, fresh chopped
- 1 tablespoon Lemon juice, fresh
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat the oven to 425ºF.
- Place the mushroom caps on a rimmed baking sheet, stem side up. Set aside.
- Finely chop the mushroom stems and set aside.
- Melt butter in a large skillet over medium heat. When melted, add the chopped mushroom stems and shallots. Cook for 5-7 minutes or until the stems are tender.
- Add the garlic and red pepper flakes and cook for an additional 30 seconds.
- Add in the chopped shrimp, crab, breadcrumbs, cream cheese, All Purpose Seasoning Blend, parsley and lemon juice. Cook for 1 to 2 minutes, stirring frequently, until the shrimp are cooked through and opaque.
- Fill the mushroom caps evenly with the shrimp and crab mixture. Top with parmesan cheese.
- Bake uncovered for 12-15 minutes or until the mushrooms are tender.
Christina’s Notes
- For extra flavor: Add herbs like dill, parsley, or thyme to the stuffing.
- For a spicier kick: Add a pinch of red pepper flakes or a drizzle of hot sauce.
- For a richer flavor: Add a splash of white wine or sherry to the best crab stuffing.
- For a healthier option: Use whole wheat breadcrumbs or gluten-free breadcrumbs.
- Fill the Mushrooms: You can cut the bottom of the caps a little so they sit flat.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.