Stuffed Portabellas

Stuffed Portabellas

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Linda Seide


This is so easy to make, and so delicious! I usually double the recipe because everyone always asks for more.


★★★★★ 1 vote

10 Min
15 Min


  • 8
    3" wide portabella mushrooms
  • 1 lb
    refrigerated king crabmeat
  • 7 oz
    jar roasted red peppers, drained and chopped
  • 2 Tbsp
    fresh parsley, chopped
  • 1/3 c
  • 1/4 c
    italian-seasoned dry bread crumbs
  • 1 Tbsp
    butter, melted
  • ·
    salt and pepper to taste

How to Make Stuffed Portabellas


  1. Discard stems from mushrooms (or freeze for another recipe) and clean with a paper towel. Arrange mushrooms, gill side up, on an ungreased cookie sheet. Season with salt and pepper.
  2. Although refrigerated crabmeat normally comes pre-picked, run your fingers through the crabmeat in case it contains any bits of shell. Combine crabmeat, roasted peppers, parsley and mayonnaise. Divide the mixture between the caps.
  3. Combine the bread crumbs and melted butter. Sprinkle over stuffed mushrooms.
  4. Bake at 450 degrees for 15 minutes, or until tender at thickest point. Serve with lemon wedges.

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