Stuffed Portabellas

Stuffed Portabellas Recipe

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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


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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


  • 1Discard 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.
  • 2Although 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.
  • 3Combine the bread crumbs and melted butter. Sprinkle over stuffed mushrooms.
  • 4Bake at 450 degrees for 15 minutes, or until tender at thickest point. Serve with lemon wedges.

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About Stuffed Portabellas

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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