Lump Crab Stuffed Portobello Mushrooms

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Prep Time: 15 mins | Servings: 4 servings

Savory, tender portobello caps overflowing with a rich, creamy blend of lump crab meat, sharp cheddar, Parmesan, and a kick of Old Bay® seasoning. Baked until golden and bubbly, these deliver rich steakhouse-style flavor in every bite. Perfect as a satisfying appetizer or an elegant low-carb main dish.

4 large Portobello mushroom caps (stems and gills removed)

1 lb Handy Lump Crab Meat

8 oz Cream cheese (softened)

¼ cup Mayonnaise

½ cup Shredded sharp white cheddar cheese

¼ cup Grated Parmesan cheese

2 Green onions (thinly sliced)

1 tbsp Fresh lemon juice

1½ tsp OLD BAY® seasoning

1 tsp Worcestershire sauce

1 clove Garlic (minced)

Preheat your oven to 375°F (190°C). Gently wipe the portobello caps clean with a damp paper towel. Snap off the stems and use a spoon to scrape out the dark gills. Brush both sides lightly with olive oil and place them gill-side up on a parchment-lined baking sheet. Pre-bake for 8 minutes to release excess moisture, then blot dry with paper towels.

  1. Mix the Dip Base: In a medium bowl, combine the softened cream cheese, mayonnaise, white cheddar, Parmesan, green onions, lemon juice, OLD BAY®, Worcestershire sauce, and minced garlic until smooth.

  2. Fold in Crab: Softly fold in the lump crab meat, keeping the lumps as intact as possible.

  3. Stuff & Top: Divide the crab dip mixture evenly among the pre-baked mushroom caps. Top each with an extra pinch of OLD BAY®.

  4. Bake & Serve: Bake at 375°F for 15–18 minutes, or until the filling is warm and bubbly. Garnish with extra green onions and lemon wedges.