Disclosure: As a Hamilton Beach Ambassador I was provided an Easy Reach Toaster Oven in exchange for my honest review. As always, all opinions are my own.
Crab Stuffed Portobello Mushrooms are perfect to eat as a meal or appetizer. My family enjoys eating these delicious mushrooms as a meal with a salad, especially during Lenten season. I am sharing this wonderful recipe with all of you. I hope you will love these mouth-watering stuffed mushrooms as much as my family does.
I concocted this Crab Stuffed Portobello Mushroom recipe on my own. I am sure, there are lots of recipes similar to mine floating around the internet. I baked my mushrooms in my new Hamilton Beach 4 Slice Easy Reach Toaster oven. You could bake your mushrooms in a toaster oven or use the regular oven. I like using the toaster oven because it doesn’t heat up my kitchen.
Ingredients:
- 1 pound lump crabmeat
- 4-6 portobello mushrooms (rinse & patted dried)
- 1 cup Italian bread crumbs plus extra
- 1 egg
- 1/2 cup chopped green onions (fresh)
- 1/2 diced onion (fresh)
- 1/2 finely chopped parsley (fresh)
- 1/2 diced celery (fresh)
- grated parmesan cheese
- 1 cap full Louisiana liquid crab boil
- 2 tablespoons butter
- salt, pepper, garlic powder, & Louisiana Cajun seasoning
- olive oil
Directions:
1.Rinse and pat dry the mushrooms. Remove the stems. Brush olive oil and sprinkle seasoning on both sides of the mushrooms. Place mushrooms on their bottom side facing down in a 350 F. degree oven or toaster oven on a baking sheet lined with non-stick aluminum foil for 10 minutes. When the mushrooms are finished cooking drain the liquid from the pan and set the mushrooms aside. *Kim’s note- if using the toaster oven put aluminum foil on the baking pan that comes with the toaster. Place two (2) portobello mushrooms in the toaster oven at a time. You don’t need to preheat the oven. Leave the oven on after you remove the mushrooms.
2.On low heat on the stovetop melt, the butter in a medium-size saucepan. Add the vegetables, cook using medium heat and stir continuously until the veggies are soft. Add the crabmeat, 1/2 cup parmesan cheese, seasoning to your liking (salt, pepper, garlic powder and Louisiana Cajun Season), and the cap full of crab boil. Stir until the crabmeat is warm then remove the pan from the stovetop. Don’t forget to turn off the stovetop.
3.Pour the crabmeat mixture into a large mixing bowl. Add the egg and breadcrumbs, mix all the ingredients well.
4. Place the mushrooms on a baking sheet lined with aluminum foil, face the mushrooms upward. Using a clean hand or a gloved hand, take some of the crabmeat and form a mound on top of each mushroom. Make sure to spread the crabmeat mixture evenly on each mushroom. Sprinkle a little breadcrumb and parmesan cheese on top the mushrooms. Cook the mushrooms for 10 minutes. When the mushrooms are finished cooking, remove them carefully from the oven with oven mitts. Serve as an appetizer or with a salad and your favorite vegetable. Enjoy!
I enjoyed using my new Hamilton Beach 4 Slice Easy Reach Toaster Oven with Roll-Top door; it cooked the mushrooms perfectly! One of the things I like most about this toaster oven is the roll-top door, which is the genius idea of Hamilton Beach. The roll-top door makes it easier to reach the food inside the toaster oven. I also, love the curvy design and the brushed metal look of the toaster oven. The curvy design of the toaster oven takes less counter space. The roll-top door is removable making clean up easy. There is even a removable crumb tray that made me happy. My old toaster oven I had to hold it upside down and shake the crumbs out of it. I highly recommend that you check out the 4 Slice Easy Reach Toaster Oven by Hamilton Beach.
Pin the image below to Pinterest.
Pick one up today and surprise your family by making them a batch of delicious Crab Stuffed Portobello Mushrooms. I can’t wait to try out more recipes in my toaster oven. Hamilton Beach is giving one (1) lucky This Ole Mom reader a chance to win a “4 Slice Easy Reach Toaster Oven with Roll-Top Door”.
Disclosure: As a Hamilton Beach Ambassador I was provided an Easy Reach Toaster Oven in exchange for my honest review. As always, all opinions are my own.
Kim Seghers is a Mom of three, creator of This Ole Mom blog, a family friendly site. Kim is passionate about sharing her love for cooking, crafting, traveling, family, and everything lifestyle.
Jenny says
March 5, 2016 at 11:22 amI would get some mini cookies sheets and muffin pans and let the kids have their own “oven”
Kim Seghers says
March 5, 2016 at 12:14 pmThat’s a great idea, Jenny. Good luck.
Gidget and The Crab Man says
March 6, 2016 at 6:19 amI love the the look and easy navigation of your blog.
Kim Seghers says
March 6, 2016 at 7:44 amThank you! Sign up for the giveaway.
Caneeka says
March 7, 2016 at 7:31 amI would totally make these mushrooms! I became a pescatarian last January and although it’s been a year, I struggle with finding recipes and creative ways to cook food! This looks amazing and I’m sure my boys can think of other fun food items to make in this oven.
Kim Seghers says
March 7, 2016 at 12:30 pmHi! Thank you so much. I’m sure your boys could think of other things to cook in the oven. Good luck , Kim !
Orana says
March 7, 2016 at 9:11 amThose look really snazzy and yummy! Great giveaway btw. Id enter but I doubt you’d ship it to Indonesia.
Kim Seghers says
March 7, 2016 at 12:32 pmHi, Orana! Thank you, the mushrooms do taste yummy. Yeap, unfortunately the oven can’t be shipped to Indonesia but you still could try to make the recipe in the regular oven. Have a lovely week, Kim
Terri Oliver Steffes says
March 7, 2016 at 9:37 amWow! Those look so good! My husband loves a good crab cake! Entering, too!
Kim Seghers says
March 7, 2016 at 12:34 pmThank you, Terri! You should make some for your husband they are delicious! Good luck with giveaway , too. Kim
Terri Oliver Steffes says
March 7, 2016 at 9:40 amOh, I’d cook Dan O’s pizza in my oven! Its a thin crust pizza and would be perfect in there!
Kim Seghers says
March 7, 2016 at 12:35 pmNever heard of DanO’s Pizza but it sounds like you have a plan for the oven if you win it! Enjoy your week, Kim
Tiffany Bluhm says
March 7, 2016 at 10:42 amLooks so yummy! My husband is in love with mushrooms in any way shape or form so this would hit the spot!
Kim Seghers says
March 7, 2016 at 12:36 pmThank you, Tiffany!!! You should make theses for your husband . You could use little white mushrooms, too. Have a lovely week, Kim
Crystal says
March 7, 2016 at 12:35 pmWow! Those look amazing. I think I would do button mushrooms as hor devoeurs instead though.
Cheri says
March 7, 2016 at 12:39 pmI was at the grocery store earlier today and saw crab stuffed portabella mushrooms behind the butcher counter. Yours look 100% better! I’ve got to try these!
Nicole says
March 7, 2016 at 6:13 pmYumm! These look amazing! I will definitely be making these!
Emily says
March 7, 2016 at 7:09 pmCrabs and mushrooms are not my thing but I do know a few people who would love this that I will pass it along to! Otherwise it really looks pretty appetizing 🙂
Joyce from Live, Laugh, Love Post says
March 7, 2016 at 8:42 pmI love crab food! Unfortunately, my older son cannot eat this due to his allergy. Thanks for sharing!
Ali A says
March 8, 2016 at 7:29 amcan you come over & cook for me? lol. my post today is about how much i hate cooking. these look SO good though; i love portobello mushrooms!
Kim Seghers says
March 8, 2016 at 7:32 amI would love to cook for you if we lived closer. Can’t wait to read your post.
I find cooking relaxing. But I have to be in the mood. The crab recipe is delicious..cook it ..lol.
Have a lovely week, Kim
Emily, Our house now a home says
March 8, 2016 at 7:45 amOh wow, these look and sound delicious!
Kim Seghers says
March 8, 2016 at 11:21 amThank you Emily! They are very delicious. Next time I think I’ll try shrimp.
Have a lovely day, Kim
Jennifer says
March 8, 2016 at 8:48 amThose mushrooms look delish. I would cook bruschetta in the toaster oven. I have one now I like by Bella but we use it a lot and it will need to be replaced soon.
Kim Seghers says
March 8, 2016 at 11:23 amHi Jennifer! Good luck winning the toaster oven. I love it and it saves lots of room on the counter.
Brushetta sounds wonderful. Have a great day, Kim
Deepika@EasyBabyMeals says
March 8, 2016 at 10:45 amThey are so tempting. I would love to give these a try for sure. Thanks for sharing the recipe. 🙂
Kim Seghers says
March 8, 2016 at 11:25 amYour welcome Deepika! And, thank you for stopping over to leave a comment. You should try making the mushrooms; they taste wonderful.
Have a lovely day, Kim
David says
March 8, 2016 at 4:00 pmI would use it for fish sticks and chicken nuggets for our kids. I hate having to heat up the entire oven for a dozen fish sticks. This would be a great alternative.
Kim Seghers says
March 8, 2016 at 10:28 pmI agree, the toaster oven would be a great alternative to the stove.
I hate heating up the oven too just to cook a few things.
The toaster oven is great for heating things up and for cooking too.
Good luck, Kim
Jessica To says
March 8, 2016 at 4:08 pmI would make mini pizzas for my son and I.
Kim Seghers says
March 8, 2016 at 10:31 pmMini Pizza sounds great, Jessica. Good luck, Kim
cyndi br says
March 8, 2016 at 7:05 pmI would make some garlic bread in the toaster oven
Kim Seghers says
March 8, 2016 at 10:30 pmI love using the toaster oven to make garlic bread. It’s easier and doesn’t heat
up the kitchen. Good luck! Kim
Ryan | A Polished Palate says
May 2, 2016 at 5:03 amYum! I love portobello mushrooms. This recipe sounds delicious!
Kim Seghers says
May 2, 2016 at 3:53 pmThank you, Ryan! Btw.. my little boy’s name is Ryan I love that name.
Enjoy the rest of your week, Kim
Karyl Henry says
May 2, 2016 at 5:06 amThese look so delicious!! Again, super jealous of all your fresh seafood dishes 🙂 My parents are vegetarian, so I’ll have to make this for them when I go back to MD this summer.
Kim Seghers says
May 2, 2016 at 3:52 pmHi Karyl! Have your parents always been vegetarian? They eat seafood but not meat? I have always been confused about
the differences between Vegan and Vegetarians. Well, I hope they love this recipe if you decide to make it for them.
Have a lovely week, Kim
Jenny Finney says
May 2, 2016 at 5:27 amThese look so good! I love mushrooms, fried, sauteed and grilled. Thanks for the recipe. I’m going to have to try this!