Crab-stuffed portobello mushrooms
Recipe type: Appetiser
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: 4
These crab-stuffed portobello mushrooms make great use of tinned crab meat to create an elegant starter that can be whipped up in 30 minutes or made in advance.
  • 4 large Portobello mushrooms (about 240g in total)
  • 120g tinned crab meat
  • 3 spring onions, thinly sliced
  • 1 small stick of celery, finely diced
  • knob of butter
  • ⅛ tsp thyme
  • ⅛ tsp oregano
  • ⅛ tsp
  • Old Bay seasoning (or seasoned salt of your choice)
  • black pepper
  • 3 + 2 Tbsp grated Parmigiano cheese
  • 4 Tbsp good quality mayonnaise
  • 1 tsp lemon juice
  • 2 Tbsp fresh parsley, finely chopped
  • paprika
  1. :
  2. Wipe the mushrooms with some damp kitchen towel to remove any dirt. Using a very sharp knife, cut off the mushroom stems and some of the gills to make a hollow in the centre of each mushroom. Finely chop the stems and gills and reserve for later.
  3. Heat the butter in a frying pan and add the spring onions and celery. Sautée gently for 3 or 4 minutes, until the celery just begins to soften. Add the chopped mushroom stems and gills and cook for another minute or so, then remove from the heat.
  4. Pre-heat the oven to 180C. In a separate bowl, shred the lumps of crab meat, then add the thyme, oregano, Old Bay and pepper and mix well. Add the contents of the frying pan, mayonnaise, lemon juice, parsley and 3 Tbsp of Parmigiano and mix well. Spoon a quarter of the crabmeat mixture into each of the Portobello mushrooms. Top with the remaining Parmigiano and sprinkle each mushroom with a little paprika. (If making in advance, you can cover the mushrooms with clingfilm at this point and refrigerate until needed.)
  5. Cover a baking tray with aluminium foil and brush with a little olive oil. Place the mushrooms (topping side up) on the foil and bake for 15 minutes. Turn the grill on for the last few minutes to melt the cheese topping. Serve hot.
Recipe by Cooksister | Food, Travel, Photography at