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Crab-Stuffed Portabellos


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes(plus 20 to marinate)

Cook Time:

20 minutes


4 servings


4  Portabello Mushroom Caps

1  cup  Cookwell & Company Asian Ginger Vinaigrette

1  can  Miller's® Select Crab Meat'

1  cup  Panko bread crumbs (or other dried bread crumbs)

1/4  cup  each very finely chopped sweet onion, celery, and red bell pepper

2  Tbsp.  mayonnaise

2  teaspoons  Adams Reserve Sesame Seeds


Place mushrooms in a glass or non-reactive dish. Pour marinade over tops, making sure they are well-coated. Spoon or brush marinade over inside of mushroom caps as well. Marinate 20 to 30 minutes.

Heat oven to 375 F. Combine crab meat, bread crumbs, and remaining recipe ingredients; stir until just mixed.

Remove mushroom caps from marinade. Fill each cap with an equal amount of crab mixture; pat lightly to fix into place. Place caps in a 9 x 13-inch baking dish or casserole, stuffing-sides up. Bake 20 to 25 minutes or until golden brown and lightly toasted
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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