Crab and Shrimp Stuffed Portobellos with Lemon Herbs
Juicy portobello mushrooms filled with a creamy crab-and-shrimp mixture, brightened with lemon and fresh herbs, then baked until golden and bubbly. Elegant enough for guests, easy enough for a weeknight.
🛒 Ingredients
🍄 Mushrooms
- 4 large portobello mushrooms
- 1 tbsp olive oil
- Salt & black pepper, to taste
🦐🦀 Seafood filling
- 1 cup shrimp, peeled, deveined, chopped
- 1 cup crab meat (or imitation crab)
- 2–3 garlic cloves, minced
- 3 oz cream cheese, softened
- ¼ cup mayonnaise
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard (optional)
- 1 tsp Old Bay seasoning (or paprika + pinch salt)
- 2 tbsp chopped parsley
- 1 tbsp chopped dill or basil (optional)
- Salt & pepper, to taste
👨🍳 Instructions
1. Prep mushrooms
- Preheat oven to 190°C (375°F)
- Remove stems and gently scrape out gills if desired
- Brush mushrooms with olive oil, salt, and pepper
- Place on baking tray
2. Cook shrimp (lightly)
- In a pan, sauté shrimp with a little butter or oil for 1–2 minutes
- Season lightly with salt and pepper
- Chop into small pieces if not already
3. Make filling
- Mix cream cheese, mayo, garlic, lemon juice, zest, Dijon, and seasoning
- Fold in shrimp, crab, mozzarella, Parmesan, and herbs
- Mix until creamy and well combined
4. Stuff mushrooms
- Spoon filling generously into each portobello cap
- Press slightly to hold shape
5. Bake
- Bake for 18–22 minutes until mushrooms are tender and top is golden
- Optional: broil 1–2 minutes for extra browning
6. Finish
- Sprinkle fresh parsley and a squeeze of lemon
- Serve warm
🍽️ Serving Ideas
- Serve with rice or quinoa 🍚
- Pair with a fresh green salad 🥗
- Add garlic bread for a full meal 🥖
- Drizzle with lemon butter sauce for extra richness
🔥 Tips
- Don’t overcook shrimp before baking—they finish in the oven
- Pat mushrooms dry to avoid excess water
- Use fresh lemon zest for bright flavor
- Add chili flakes for a spicy twist 🌶️
🍄 Why it’s so good
Earthy portobellos act as a “bowl” for creamy, cheesy seafood filling, while lemon and herbs keep everything fresh and balanced.