73 Ratings
  • 5 Rating Star 45
  • 4 Rating Star 19
  • 3 Rating Star 6
  • 1 Rating Star 3

Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.

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  • Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).

  • Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.

  • Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.

Nutrition Facts

455.31 calories; 10.86 g protein; 20.58 g carbohydrates; 37.63 g fat; 60.34 mg cholesterol; 1387.36 mg sodium.Full Nutrition


Reviews (55)

Read All Reviews

Most helpful positive review

Adh0621
01/30/2006
I serve this as an entree not appetizer and shamefully I marinate the mushroom tops in butter not dressing. Its heaven alright- if you like portabella you will love this. the crab influence is very mild so its not at all fishy. I've made this probably 20 times if that tells you anything! Costco has great portabella mushrooms and canned crab meat btw.
(21)

Most helpful critical review

Anonymous
12/28/2004
To much italian dressing stays on the mushrooms. Neither my husband nor i could eat it. May try to revise to leave out salad dressing. Stuffing was good
(7)
73 Ratings
  • 5 Rating Star 45
  • 4 Rating Star 19
  • 3 Rating Star 6
  • 1 Rating Star 3
Adh0621
01/30/2006
I serve this as an entree not appetizer and shamefully I marinate the mushroom tops in butter not dressing. Its heaven alright- if you like portabella you will love this. the crab influence is very mild so its not at all fishy. I've made this probably 20 times if that tells you anything! Costco has great portabella mushrooms and canned crab meat btw.
(21)
Anonymous
07/05/2004
This recipe is a good "basic". I found it a little bland so I reduced the amount of butter used Italian bread crumbs instead of buttery crackers and added Old Bay seasoning. Much better and easier!
(20)
Anonymous
12/09/2003
I really liked the taste of these stuffed mushrooms so did my family. Can't give it a kid's rating since I did not serve it to anyone under 18. I may try marinating the mushrooms in a butter-garlic-lemon mixture next time but make the stuffing exactly as the recipe says. I'm not sure how much you can rely on the stars I've given since I'm used to chopping dicing and slicing when I cook. I thought it was easy to prepare and cook - delicious!
(14)
WINNONA
05/30/2007
Made this twice with variations. 1st time used boiled lobster 8 oz. tail no dressing only olive oil prior to broiling only 15 crackers fresh rosemary and Italian parsley and 1 cup of swiss cheese. 2nd time - 15 no salt saltines drizzled italian dressing prior to broiling omitted celery. The first variation was far superior to the second. Very impressive - good date appetizer (meal) or party fare.
(8)
Soup Loving Nicole
07/10/2011
The only change I made was to use breadcrumbs instead of the crackers because that is what I had on hand. I was feeling lazy and didn't remove the stems just to add them back later but that didn't affect the flavor. I used salted butter and between that and the Zesty Italian dressing it was a tad too salty. I recommend using no salt butter and not using any "salt to taste". These were very rich and YUMMY! Update-I forgot to mention that I DID add a couple dashes of Old Bay.
(7)
juliahill
10/20/2009
Easy to make Easy ingredients Tasty finish Restaurant quality taste straight from my oven! The only issue I had was that it was SO RICH when I finished up. My husband doesn't like sea food so I probably won't make it again. It was good just wasn't what I was looking to taste when I was finished up.
(7)
Anonymous
12/28/2004
To much italian dressing stays on the mushrooms. Neither my husband nor i could eat it. May try to revise to leave out salad dressing. Stuffing was good
(7)
Anonymous
11/14/2003
Very good and easy! I don't like a lot of filler so next time I am going to use less crackers. This is such a good crab stuffing that I am going to use it with fish/shrimp etc.
(5)
Beverly
05/22/2007
I substituted portobellini mushrooms used fake crab Zesty Italian dressing & left out the crackers and subsequently inhaled them directly. Absolutely delicious! This is the best thing done to crab since cream cheese!
(5)