Crab-filled Portabella Mushrooms

Originally, Cindy LeaVerenz stuffed button mushrooms with this crab mixture to make appetizers. Later, when she planned a dinner with Carolyn Murray, they turned the ingredients into a main dish by switching to large, meaty portabella mushrooms.


Makes 4 serivngs

Recipe from


Nutritional Information

Calories 240
Caloriesfromfat 49 %
Protein 22 g
Fat 13 g
Satfat 7.6 g
Carbohydrate 8.4 g
Fiber 1.9 g
Sodium 365 mg
Cholesterol 87 mg


4 portabella mushrooms (4-in.-wide caps)
6 ounces shelled cooked crab
2 cups (8 oz.) shredded mozzarella cheese
3/4 cup thinly sliced green onions
2 teaspoons Worcestershire


1. Rinse mushrooms and pat dry. Remove and chop stems.

2. Mix chopped stems with crab, cheese, onions, and Worcestershire.

3. Place mushrooms, cup side up, in a buttered 9- by 13-inch pan. Spoon crab mixture equally onto mushrooms, then press lightly to fit within caps.

4. Bake in a 350° oven until cheese melts and browns lightly, 20 to 25 minutes. Serve hot.