This Crab-Stuffed Portobello Mushroom Burger Recipe Is a Hearty Anytime Meal
Our juicy stuffed mushroom caps will even satisfy the meat lovers in your life
I can’t get enough of mushrooms and our Crab-Stuffed Portobello Mushroom Burgers will be on repeat in my menu rotation. With the addition of a creamy ‘n’ cheesy crab filling, these are a step above a typical portobello burger. If I can’t find fresh crabmeat around, I like to use Phillips brand—they have consistently great results for the price. I also really love the pop of earthiness that mushrooms bring to this dish. I’m going to make these Crab-Stuffed Portobello Mushroom Burgers for my friends this weekend. They are a company-worthy dish without the fuss. I’ll pair them with some air fryer sweet potato fries or maybe some veggies and hummus as simple sides.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 4 (6 oz.) portobello mushroom caps
- 2 Tbs. olive oil
- Salt and pepper, to taste
- 1 (6 oz.) can lump crabmeat, drained
- 1/4 cup plain panko breadcrumbs
- 2 Tbs. mayonnaise
- 1 Tbs. fresh lemon juice
- 1 (5.3 oz.) pkg. spreadable cheese, such as Boursin, at room temp.
- 4 whole wheat hamburger buns, split and lightly toasted
- 2 seedless mini cucumbers, shaved into thin strips
- 2 medium tomatoes, sliced
- 1/3 cup thinly sliced red onion
- 2 tsp. chopped chives
Instructions
PrintArrange rack in oven 4 inches from broiler. Heat broiler to high. Place mushrooms curved side up (gills down) on a rimmed baking sheet. Drizzle with 1 Tbs. oil; sprinkle with salt and pepper. Broil 4 min.; flip and drizzle with remaining oil and season with salt and pepper. Broil 4 min. or until tender when pierced with a knife.
Meanwhile, pick through crabmeat to remove any tough pieces. In a medium bowl, combine crab, breadcrumbs, mayonnaise and lemon juice. Season mixture to taste with salt and pepper. Fold in spreadable cheese (Makes about 11⁄2 cups.)
Spoon slightly heaping 1⁄3 cup crab mixture onto each mushroom and spread out slightly to fill cap. Reduce broiler heat to low and broil 30 sec. to 1 min., until lightly browned. Stack cucumber, tomato, onion and mushroom caps onto bun bottoms. Sprinkle with chives and add bun tops.
Nutrition
- Calories: 530
- Fat: 31 grams
- Sat. fat: 12 grams
- Protein: 21 grams
- Carbs.: 45 grams
- Fiber: 8 grams
- Chol.: 90 mg
- Sugar: 12 grams
- Sodium: 820 mg
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