Real Recipes From Real Home Cooks ®

crab stuffed portabella caps

Recipe by
Stacey Lawson
New Orleans, LA

Now that Mardi Gras has ended and our first day of Lent was Wednesday I made these for my family. They were very delicious because you can never go wrong with crab or mushrooms.

yield 4 -6
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For crab stuffed portabella caps

  • 2 Tbsp
    olive oil
  • 1 md
  • 1
    red bell pepper
  • 2 tsp
    garlic, minced
  • 3 stalk
    celery, chopped
  • 1 lb
    crab meat, blue crab
  • 4 lg
    portabella mushroom caps
  • 1/2 lb
    baby bella mushroom slices, chopped
  • 1 Tbsp
    cayenne pepper
  • 1/2 - 1 c
    plain bread crumbs
  • water
  • butter
  • salt and pepper

How To Make crab stuffed portabella caps

  • 1
    Preheat oven to 400 degrees.
  • 2
    Add olive oil saute pan
  • 3
    Add onions, celery, chopped baby bella slices and garlic and once they begin to soften.
  • 4
    Add red bell pepper
  • 5
    Add crab meat, stirring to break apart meat.
  • 6
    Add cayenne pepper and salt and pepper to taste.
  • 7
    At this point you may need to add some water, maybe 1/4 cup or so, just enough that the mixture looks very wet, not enough water that it goes over the top of the mixture or any veggies are floating.
  • 8
    Next add bread crumbs to mixture, enough to make it paste-like.
  • 9
    Remove from heat, begin adding mixture to large mushroom caps. (I was able to fill 4 large caps, but did have a little leftover to fill a ramekin.)
  • 10
    Sprinkle tops with breadcrumbs and a pat of butter.
  • 11
    Place mushroom caps in baking dish, add some water to bottom of dish.
  • 12
    Bake in a 400 degree oven for about 15 minutes or until golden brown on top and caps begin to soften a little.

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