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Recipe: Hubby’s Best Crab Stuffed Portobello Mushroom Caps
This stuffed portobello mushroom recipe is a delicious gourmet dish that’s easy enough for even a beginner to make. What a perfect romantic dish for two during a date-night evening after the kids are asleep! Hubby’s Best Recipes are exclusively crafted for Home Ever After by Michael Simmons.
The crab stuffed portobello mushroom caps were made by “hubby” as the co-main course for Valentine’s Day 2009 dinner. If you missed last week’s recipe for the other co-main course, print out the Crab and Mushroom Fettuccine Alfredo recipe now.
While you’re here, check out our weekly menu plans with printable recipes, and even kitchen tips to make your life easier.
Ingredients
- 2 portabello mushrooms caps
- 1 cup cooked shelled crabmeat
- 1 cup shredded pepperjack cheese
- 2 T butter
- 1/2 cup chopped mushrooms
- 1 1/2 teaspoons chopped garlic
- 1 whole egg and 1 egg yolk
- 2 T olive oil
- 2 T balsamic vinegar
Directions
1. Sauté garlic and chopped mushrooms in butter.
2. In large mixing bowl, combine crab, egg, egg yolk, sautéed mushrooms and garlic, and 2/3 of the cheese. Stir until mixed together.
3. If not done already, clean the spores out of the portabella caps by turning them upside down on a paper towel and tapping lightly.
4. If desired, you can also remove the gills to make more room for stuffing. This video shows how to remove gills from a portobello mushroom cap.
5. Stuff the caps with the filling mixture and put in a baking dish.
6. Cover mushrooms with the rest of the cheese.
7. Drizzle the olive oil over the mushrooms.
8. Add the balsamic vinegar in the bottom of the baking dish with ½ cup warm water.
9. Bake @ 375F for 15-20 Min.
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Did you make this recipe? If so, we’d love to hear your feedback! Did you make any adjustments to the recipe, or add your own twist? Love printable recipes? Find more at Tasty Tuesday and Tempt my Tummy Tuesdays!
Photo by chee.hong.
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Oh, wow! These sound amazing!! :D
OK, this looks amazing! My husband loves mushrooms and we catch our own crabs. This is a wonderful recipe! Thanks so much!
-Kim
This looks amazing! Something best saved for after kiddies bedtime!
I will go 4 for 4 and say AMAZING! These look so yummy :)
Great recipe, and so different from everything else i’ve seen today!
Oh so yummy. Just wishing that my hubby liked mushrooms! Thanks for participating, this week, in TMTT.
Yum! I love all the melty cheese on top. It’s interesting that you suggest removing the gills. I know a lot of people do this, but that is where most of the mushroom flavour comes from. Either way, I think it comes down to personal preference. Thanks so much for sharing!
- Brittany
Now you’re just making me hungry. Excellent recipe all over. I may just try this one tonight!
Thanks!
@Brittany: I personally don’t remove the gills when I cook with portobello mushrooms. Some people do, and like you said, it’s all personal preference. Thanks for coming by!
Barbi