Crab Stuffed Portobellos

Some of my recipes like this one, came to me in my sleep. I have never eaten this dish but I guess in my subconscious, I always wanted it.  Anyway, I hope you enjoy my dreamy mushrooms. I also think would be good with turkey breakfast sausage stuffing too.







6 Portobello mushrooms, wash and dried

1/2 cup Pablano chili, stemmed, seeded and finely chopped

1/2 cup onion, finely chopped

1 celery stalk, finely chopped

1/2 tsp Garlic Powder

1/2 tsp Tajin Classic Seasoning

1 Tbs garlic, minced

1/2 cup Tamed JalapeƱos, finely chopped

1 lbs. Crabmeat – lump or claw, your preference (picked over for shells and cartilage)

2 Tbs key lime juice

1-2 cup Italian bread crumbs

1/4 cup minced parsley

1 Tbs Worcestershire sauce

1 egg, slightly beaten

1-2 Tbs hot sauce (optional)

1/2 tsp each Salt substitute and coarse ground pepper

2 Tbs unsalted butter substitute, melted

Lemon wedges and thinly sliced scallions for garnish.


  1. Preheat the oven to 375 degrees F. Spray a large baking dish with olive oil and set aside.
  2. Place the crabmeat in a large bowl and season with Tajin, and garlic powder. Cover and refrigerate until ready to use.
  3. Spray a large skillet on medium heat with olive oil. Add the onions, celery, and poblano pepper, and tamed jalapeƱo peppers. Cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
  4. In a large mixing bowl, mix the cooled vegetables into the crabmeat and toss to combine. Add the, egg, key lime juice, Worcestershire, and hot sauce.  Stir in half of the Italian bread crumbs, salt substitute, and pepper. Be careful not to break up the crab meat. Add more crumbs as needed to achieve the stuffing consistency.
  5. Wipe each portobello with olive oil. Stuff each mushroom with a mound of crab meat mixture about the same depth as the mushroom cap. 
  6. Place stuffed mushrooms into the prepared baking dish and place on the middle shelf of the preheated oven for 20 minutes. Remove from oven and change oven setting to Broil.
  7. Brush each mushroom with melted butter and return to oven, Watch closely to prevent burning.
  8. Serve hot with lemon wedges and scallions garnish.