Portabella Nirvana Recipe - Allrecipes.com
Portabella Nirvana Recipe
  • READY IN 50 mins

Portabella Nirvana

Recipe by  

"Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
  2. Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
  3. Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
  4. Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2006

I serve this as an entree not appetizer and shamefully I marinate the mushroom tops in butter not dressing. Its heaven alright- if you like portabella you will love this. the crab influence is very mild so its not at all fishy. I've made this probably 20 times if that tells you anything! Costco has great portabella mushrooms and canned crab meat btw.

Most Helpful Critical Review
Jul 04, 2004

This recipe is a good "basic". I found it a little bland so I reduced the amount of butter, used Italian bread crumbs instead of buttery crackers and added Old Bay seasoning. Much better and easier!

Dec 09, 2003

I really liked the taste of these stuffed mushrooms, so did my family. Can't give it a kid's rating, since I did not serve it to anyone under 18. I may try marinating the mushrooms in a butter-garlic-lemon mixture next time, but make the stuffing exactly as the recipe says. I'm not sure how much you can rely on the stars I've given, since I'm used to chopping, dicing, and slicing when I cook. I thought it was easy to prepare and cook - delicious!

Oct 20, 2009

Easy to make Easy ingredients Tasty finish Restaurant quality taste straight from my oven! The only issue I had was that it was SO RICH when I finished up. My husband doesn't like sea food so I probably won't make it again. It was good, just wasn't what I was looking to taste when I was finished up.

May 29, 2007

Made this twice with variations. 1st time used boiled lobster 8 oz. tail, no dressing only olive oil prior to broiling, only 15 crackers, fresh rosemary and Italian parsley, and 1 cup of swiss cheese. 2nd time - 15 no salt saltines, drizzled italian dressing prior to broiling, omitted celery. The first variation was far superior to the second. Very impressive - good date appetizer (meal) or party fare.

Dec 28, 2004

To much italian dressing stays on the mushrooms. Neither my husband nor i could eat it. May try to revise to leave out salad dressing. Stuffing was good

Jul 10, 2011

The only change I made was to use breadcrumbs instead of the crackers because that is what I had on hand. I was feeling lazy and didn't remove the stems just to add them back later but that didn't affect the flavor. I used salted butter and between that and the Zesty Italian dressing it was a tad too salty. I recommend using no salt butter and not using any "salt to taste". These were very rich and YUMMY! Update-I forgot to mention that I DID add a couple dashes of Old Bay.

Jul 26, 2010

Delicious! I used a couple tablespoons of olive oil instead of butter and it still tasted fantastic.


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  • Calories
  • 455 kcal
  • 23%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 37.6 g
  • 58%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 1387 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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