Stuffed Portobello Mushroom Caps Recipe - Allrecipes.com
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."

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Ingredients Edit and Save

Original recipe makes 12 stuffed mushrooms Change Servings

Directions

  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
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins
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Reviews More Reviews

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!

 
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.

 

4 Ratings

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!

 

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Nutrition

  • Calories
  • 152 kcal
  • 8%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 240 mg
  • 10%

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

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