Dungeness Crab Stuffed Mushrooms

Crab is back at Oliver’s for a limited time only, so get in while the gettin’s good. Crab stuffed mushrooms are a hors d’oeuvre classic, but made with local Dungeness crab and succulent portobellos, they’ll become your new dinner favorite!

  • Serves: 4 Mushrooms
  • Prep Time: 20 minutes
  • Cook Time: 15-20 minutes


  • 1 lb. Fresh Dungeness Crab Meat, cartilage discarded
  • 4 large Portobello Mushrooms, cleaned & stems discarded
  • 1/4 c. Unsalted Butter, melted & cooled
  • 1/4 c. Mayonnaise
  • 1/2 c. Panko Bread Crumbs
  • 2 tbsp. Fresh Parsley, chopped
  • 2 tbsp. Grated Parmesan
  • 1 Red Bell Pepper, finely minced
  • 1 Shallot, finely minced
  • 2 Garlic Cloves, finely minced
  • 1 tsp. Old Bay Seasoning
  • Salt & Black Pepper, to taste


  1. Preheat the oven to 350 degrees, and line a large baking tray with parchment. Scoop out the gills and the base of the mushroom stem, then set aside until needed.

  2. Break up crab meat into lumps in a large , non-metal mixing bowl. When meat is broken down, add remaining ingredients and mix thoroughly; season to taste with salt and black pepper. Fill mushrooms with about 1/4 cup filling each, mounding it as much as possible. Bake for 15 to 20 minutes or until filling is hot and mushrooms are tender.

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