Stuffed Portobello Mushroom Caps Recipe -
Stuffed Portobello Mushroom Caps Recipe
  • READY IN 40 mins

Stuffed Portobello Mushroom Caps

Recipe by  

"I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 stuffed mushrooms Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
  3. Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
  4. Bake in preheated oven until heated through and golden on top, about 30 minutes.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Aug 30, 2012

Made this up tonite and it was fabulous! I added a few extras b/c we like it spicy. I added some jalepono's fm my garden, cayenne pepper, and a bit of Louisianna hot sauce. Really was great! Thanks for experimenting and sharing this recipe, I will definitely use this again!

Most Helpful Critical Review
Jul 18, 2014

This turned out pretty dry and heavy, even after adding additional eggs and milk to the stuffing mixture. After scraping off the stuffing, the mushrooms themselves were delicious. The filling on this needs help.


7 Ratings

Oct 27, 2012

I found this to be very bland. Next time I will season the mushrooms with a little salt, pepper, and garlic powder, as well as add some sautéed onion, pepper, and garlic to the crab mixture. Then I think this will be a 5-star recipe. Thanks for sharing.

Apr 20, 2014

This was good, but I agree with other reviewer. It was a little dry. I didn't follow the recipe exactly. Of course we modify to what we have on hand right? :) First off I took the stems out and cleaned the mushroom "gills". I then salted the mushroom caps and put on a baking sheet to precook at 350 deg. I chopped the stems and sautéed the stems with some garlic and small shrimp just for a minute to incorporate the garlic. I put the shrimp mix into a bowl with my imitation crab, some parmesan cheese and panko bread crumbs. I added a Tbspn of mayo and some peppered gouda cheese (had no mozzarella). After the mushrooms were in oven for about 10 mins I took them out and dryed them off as they had sweat out a lot of moisture. I then took my stuffing and mounded it into the caps. I topped the mound with some more panko and sprinkled with olive oil. I baked for about 30 mins and finished with a quick broil to brown the top. Next time I will use Mozzarella and more mayo for moisture. Overall very good.

Mar 14, 2013

These were intriguing. I used shrimp as the meat and as surprised at how dry the filling was. It was very much stuffing (think Thanksgiving) consistency, albeit a dry stuffing. I also didn't get much cheese. I DID eat all of my mushroom, but I'm not sure I'd make these again. THANKS for the recipe, rocklightning!

Jun 27, 2014

Made two of these for lunch and I really only needed one. I added spinach to mine, so I wonder if that helped with the dryness I've read in other reviews because mine were not dry. I will agree, it is A LOT of stuffing per cap. I may use a different meat next time, though the crab was pretty good. Overall, I enjoyed them.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 288 mg
  • 12%

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

See More
Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Portobello Mushroom Burgers

See how to make the steak of veggie burgers!

How to Make Stuffed Mushrooms

Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.

Asparagus and Mozzarella Stuffed Chicken Breasts

A simple recipe that yeilds fancy results.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States