Seafood Stuffed Portobello Mushrooms


  • 1 lb crab meat, jumbo lump, king crab or snow. If using king or snow cut into 1/2 inch pieces.
  • 1/2 lb of shrimp, cut into small pieces
  • 1/2 lb scallops cut into small pieces
  • 6 large portobello mushrooms
  • 1 tbs fresh parsley chopped
  • 2 cloves garlic, chopped
  • kosher salt and black pepper to taste
  • 1 stick of butter
  • 1 tbs flour
  • 1 cup half and half
  • 2 tsp thyme
  • 1/4 cup olive oil
  • 1/2 cup bread crumbs
  • 1 cup pepper jack cheese, shredded
These meaty mushrooms are stuffed with a mixture of shrimp, crab meat and scallops bathed in a cream sauce and topped with pepper jack cheese.
  • Remove the stems from the mushrooms, then using a spoon scrape out the dark gills and discard.
  • Place the mushrooms, bottom side up and brush with olive oil.
  •  Place the mushrooms on  a foil covered baking sheet  in a preheated 350 degree oven and roast for about 15 minutes.
  • Remove and allow to cool.
  • In a saute pan add the butter and using medium heat allow to become foamy.
  • Add the garlic and saute for about 1 minute.
  • Add the flour and whisk until well combined.
  • Slowly add the half and half and continue to whisk until a smooth sauce is formed.
  • Add the shrimp, scallops and crab and gently mix well.
  • Add the thyme and season with salt and pepper.
  • Remove from heat and allow to cool.
  • Mix the bread crumbs with a little olive until slightly moist.
  • Place several tbs of the seafood cream mixture into the mushrooms, then evenly top with the cheese and bread crumbs.
  • Place in the oven and roast until the cheese is melted and bubbly.
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