Crab and Artichoke Stuffed Portobellos 

Let’s hear it for fungus! Mushrooms, that is. If you’re a pescatarian, or doing the Meatless Monday thing, this may be the meal for you. I know, I know, Meatless Monday for some includes fish & seafood, while others just count mammals. Whatever your take, if you like crab and shrooms, I think you’ll like this dish. The capers are pretty salty as is the Old Bay, so taste the mixture before adding more salt. 

To get this meal on the table quickly, prepare the crab & artichoke dip the day before. For this recipe, it’s fine to use canned crab claws or or pick your own from leftover crab legs. Save the pricier premium jumbo lump for special occasions. If you’re looking for an appetizer, this recipe can fill smaller mushroom caps and feed a crowd. The crab and artichoke mixture and be left cold and served on a bed lettuce or as a sandwich filling, just like chicken salad. Or, how about served as an open face sammy with a slice of cheese melted on top?!? Oh, Yeah!! This is one super versatile recipe. If you make the recipe, please share your favorite way to enjoy the dish with me. 

Peace & Java
Prep Time: 30 min            Cook Time: 15-20 min           Total Time: 45-50 min                
  Serving Size: 1 stuffed mushroom

Servings: 4                          Difficulty: Intermediate        Yield: 4 stuffed Portabellas         SP:


4 Portabella mushroom caps, cleaned and gills removed

1 pound crab claws, drained and picked over for shells

1/2 cup vegetable light cream cheese 

1/2 cup artichoke hearts in water, drained and roughly chopped

1/4 cup red onion, diced small

1/4 cup diced pimentos, drained – 2 oz.

1/4 cup green onions, white and green parts, diced small

1/4 cup parsley, stemmed and roughly chopped, optional

2 tablespoons fat free or reduced fat Greek yogurt

1 tablespoon spicy mustard

1 tablespoon reduced fat mayo

1 tablespoon capers, drained 

Juice of 1/2 lemon, freshly squeezed

1 tablespoon Worcestershire sauce

2 teaspoons Old Bay seasoning

1/2 teaspoon hot sauce

1/4 cup whole wheat panko

Kosher salt, too taste

Pepper, freshly ground to taste


1. Toss the crab with the juice of 1/2 lemon and 2 teaspoons of old Bay seasoning. Refrigerate until needed. 

2. Wash the mushroom caps and remove the dark gills from the inside of the cap. Set aside. 

3. In a medium bowl, combine cream cheese, mustard, mayo, Greek yogurt artichoke hearts, red onion, pimentos, green onions, capers, Worcestershire sauce and hot sauce. Taste and adjust seasoning if needed. 

4. Fold the crab seasoned with lemon juice and Old Bay into the artichoke mixture. Taste again and just seasoning if needed. Refrigerate until needed. Stir in the parlsley if using, just before baking. 

5. Preheat overn to 350 degrees. 

6. Divide the crab and artichoke mixture evenly among the Portobello caps and stuff. 

7. Top each of the stuffed mushrooms evenly with the panko. Spritz the mushrooms with olive oil or nonstick olive oil cooking spray.  Bake 25-30 minutes until bubbly and lightly browned. 

8. Let the stuffed mushrooms stand about 5 minutes before devouring with a fork and a  crisp green salad! 


Try using your favorite flavored cream cheese. Sometimes, I use garlic and herb or cream cheese depending on my mood. 

I use a grapefruit spoon to remove the mushrooms gills, but a small  baby spoon or teaspoon works too!

If you like it spicy, chop up a few pickled jalapeño slices to add to the crab and artichoke mixture. 

If you don’t like mushrooms, put the stuffing mixture into a dish and bake it to eat with crackers or as a side dish. 


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