Spicy Crab Portobellos

Spicy Crab Portobellos

9 reviews, 4.6 star(s). 75% would make again

Ready in 25 minutes

Elegant, easy, delicious, filling and healthy all at once.


Cooking spray
4 large portobello mushrooms
2 ounces goat cheese
2 ounces Neufchatel cheese; softened
2 tbsp light mayonnaise
1/2 lemon; juiced
1/4 cup green onions; finely chopped (about 3 green onions)
1/4 tsp seafood seasoning
1 dash ground red pepper; (optional) (we like 1/8)
1/2 pound lump crabmeat; shell pieces removed
1 cup diced tomatoes
1 ounce Gruyere cheese; shredded
3 tbsp panko bread crumbs
2 tbsp Parmesan cheese; freshly grated

Original recipe makes 4



Preheat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Remove and discard the stems from portobellos, being careful not to break the mushrooms. Using a spoon, gently scrape the brown gills from undersides of portoellos. Place mushroom caps on baking sheet and set aside.

Beat goat and Neufchatel cheeses together until creamy and smooth. Add mayo, lemon juice, green onions, seafood seasoning and red pepper. Beat until thoroughly combined. Stir in crab meat, tomatoes and cheese. Divide mixture evenly among mushrooms. Sprinkle 1 tbsp panko over each stuffed mushroom and top with a little sprinkle of Parmesan cheese. Spritz tops of mushrooms with cooking spray to encourage browning.

Bake for 15-20 minutes or until tops are lightly browned.

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Spicy Crab Portobellos

Calories Per Serving: 275 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Tried it exactly as the recipe. It was totally tasteless. Needed salt, much nmore seasoning. May try it again, but will flavor as I want. Look at the recipe...so little seasoning I think it is written wrong
Lindastelmaszyk 3y ago

It sounds delicious and I am eager to try this recipe. However, I do not care for goat cheese - so any suggestions for an alternate cheese? Thanks
Sillybuddy 4y ago

My husband said this was one of the best things he's ever eaten! I used Boar's Head imported Swiss instead of Gruyere and plain bread crumbs instead of panko, but stuck to the recipe other than that.
CarolMinter 4y ago

Great recipe. Only change I will make next time is to bake them on a rack. Ours got a little soggy. Not good leftovers, but really there wasn't much :)
jennq78 4y ago

This is a very quick and tasty recipe.
Hilaryvardy 5y ago

This is one of the best recipes I've ever made. Excellent!!
Kerryd 5y ago

these look so so good, i cant wait to make them, thanks for sharing, really, CCheryl
CCheryl 6y ago

Fast and elegant. Great for make ahead and entertaining! [I posted this recipe.]
digigirltx 7y ago

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