Portabella Nirvana

Portabella Nirvana

43 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m

“Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
  2. Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
  3. Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
  4. Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.

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Reviews (43)

Rate This Recipe


I serve this as an entree not appetizer and shamefully I marinate the mushroom tops in butter not dressing. Its heaven alright- if you like portabella you will love this. the crab influence is very mild so its not at all fishy. I've made this probably 20 times if that tells you anything! Costco has great portabella mushrooms and canned crab meat btw.



This recipe is a good "basic". I found it a little bland so I reduced the amount of butter, used Italian bread crumbs instead of buttery crackers and added Old Bay seasoning. Much better and easier!



I really liked the taste of these stuffed mushrooms, so did my family. Can't give it a kid's rating, since I did not serve it to anyone under 18. I may try marinating the mushrooms in a butter-garlic-lemon mixture next time, but make the stuffing exactly as the recipe says. I'm not sure how much you can rely on the stars I've given, since I'm used to chopping, dicing, and slicing when I cook. I thought it was easy to prepare and cook - delicious!

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Amount Per Serving (4 total)

  • Calories
  • 455 cal
  • 23%
  • Fat
  • 37.6 g
  • 58%
  • Carbs
  • 20.6 g
  • 7%
  • Protein
  • 10.9 g
  • 22%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 1387 mg
  • 55%

Based on a 2,000 calorie diet



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Roasted Portobello, Red Pepper, and Arugula Salad for One


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Roasted Portobello Mushroom Fettuccine