Best 8 Greek Mahi Mahi Crab Stuffed Portabella Mushroom Caps Recipes

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Tantalize your taste buds with a culinary journey to the Mediterranean with our Greek-inspired Mahi-Mahi Crab Stuffed Portabella Mushroom Caps. This delectable dish combines the best of seafood and earthy flavors, creating a symphony of tastes that will leave you craving more. The succulent Mahi-Mahi and crab filling, enveloped in savory portabella mushrooms, is a perfect balance of textures and flavors. Accompanied by three additional enticing recipes, this article offers a delightful exploration of Greek cuisine, promising an unforgettable dining experience. Embark on this culinary adventure and indulge in the vibrant flavors of Greece with every bite.

Let's cook with our recipes!

CRAB-STUFFED PORTOBELLO MUSHROOMS



Crab-Stuffed Portobello Mushrooms image

These quick and easy crab-stuffed portobello mushrooms can serve as a tasty starter for a casual dinner party, or a light main course for two.

Provided by Lynne Webb

Categories     Appetizers

Time 35m

Number Of Ingredients 11

4 portobello mushroom caps
8 oz pasteurized crab meat (lump or backfin)
1/2 cup panko crumbs
2 tablespoons sweet onion (minced)
1 to 2 cloves garlic (minced (about 1 teaspoon))
2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
Juice of 1/2 lemon (about 1-1/2 tablespoons)
2/3 cup mild shredded cheese (divided (see recommendations below))
1 egg (lightly beaten)
Salt and freshly ground black pepper
Lemon wedges (for serving)

Steps:

  • Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
  • Remove the stems from the portobello caps, dice them and add to a mixing bowl.
  • Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
  • Season each mushroom cap with salt and pepper and set aside.
  • Add the crab, panko, onions, garlic, thyme and lemon juice to the chopped mushroom stems.
  • Reserve 2 tablespoons of the shredded cheese and add the remainder to the crab mixture.
  • Combine gently and season to taste with salt and pepper before stirring in the beaten egg.
  • Divide the stuffing between the mushrooms and compress gently to form a slight mound.
  • Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.
  • Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.
  • Serve with lemon wedges and a dash of hot sauce if desired.

Nutrition Facts : Calories 255 kcal, Carbohydrate 24 g, Protein 20 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 120 mg, Sodium 581 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 4 g, ServingSize 1 serving

CRAB STUFFED PORTOBELLOS



Crab Stuffed Portobellos image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons coconut oil, melted
1 pound large portobello mushrooms, gills removed, stems removed and stems diced
2 scallions, sliced
4 ounces jumbo lump crabmeat
1 teaspoon Creole seasoning
Himalayan pink salt
Ground black pepper
1/2 cup shredded Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
  • Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.

CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS



Crabmeat Stuffed Portobello Mushroom Caps image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 4 appetizer portions

Number Of Ingredients 12

4 large (4 to 5-ounce) portobello mushroom caps, stemmed
3 tablespoons olive oil
1 1/4 teaspoons salt
3/4 teaspoon freshly ground white pepper
2 tablespoons unsalted butter
1/4 cup small-diced onions
2 tablespoons all-purpose flour
1 cup whole milk
Pinch freshly grated nutmeg
1/2 pound lump crabmeat, picked over
1/3 cup grated Gruyere
4 teaspoons bread crumbs

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
  • Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
  • Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
  • Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

CRABMEAT STUFFED PORTABELLA MUSHROOM CAPS



Crabmeat Stuffed Portabella Mushroom Caps image

Make and share this Crabmeat Stuffed Portabella Mushroom Caps recipe from Food.com.

Provided by Chef Heather

Categories     Vegetable

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

4 large portabella mushroom caps, stemmed
3 tablespoons olive oil
2 tablespoons butter
1/4 cup sweet onion, minced
2 tablespoons all-purpose flour
1 cup whole milk
1/2 lb lump crabmeat
1/3 cup swiss cheese, shredded
2 tablespoons breadcrumbs
salt and pepper, to taste

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the mushroom caps with the 2 tablespoons of the olive oil and season with salt and pepper.
  • Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes.
  • Remove from the oven and cool for 10 minutes.
  • Set a 1-quart saucepan over medium heat and add the butter to the pan.
  • Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes.
  • Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk.
  • Bring the milk to a boil and reduce to a simmer, season with salt and pepper.
  • Cook the bechamel sauce for 5 minutes before removing from the heat.
  • Allow the mixture to cool slightly before folding in the crabmeat and cheese.
  • Combine the bread crumbs with the remaining tablespoon of olive oil.
  • Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom.
  • Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes.
  • Serve immediately.

CRAB-STUFFED PORTOBELLOS



Crab-Stuffed Portobellos image

Fans of portobello mushrooms will want to make these delectable treats filled with a tasty blend of crabmeat, cheese and sweet red pepper again and again. -Pat Ford, Southampton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 7

2 large portobello mushrooms
2 tablespoons olive oil
1 garlic clove, minced
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
5 teaspoons mayonnaise
2 roasted sweet red pepper halves, drained
2 slices provolone cheese

Steps:

  • Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender. , In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 414 calories, Fat 30g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1014mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

CRAB CAKE-STUFFED PORTOBELLOS



Crab Cake-Stuffed Portobellos image

Served as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. -Jennifer Coduto, Kent, Ohio

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 large portobello mushrooms
3/4 cup finely chopped sweet onion
2 tablespoons olive oil, divided
1 package (8 ounces) cream cheese, softened
1 large egg
1/2 cup seasoned bread crumbs
1/2 cup plus 1 teaspoon grated Parmesan cheese, divided
1 teaspoon seafood seasoning
2 cans (6-1/2 ounces each) lump crabmeat, drained
1/4 teaspoon paprika

Steps:

  • Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

Nutrition Facts :

STUFFED PORTOBELLO MUSHROOM CAPS



Stuffed Portobello Mushroom Caps image

I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.

Provided by rocklighting

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 ½ cups crabmeat
1 cup Italian-style bread crumbs
1 cup panko (Japanese bread crumbs)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 egg, beaten
3 tablespoons milk
3 tablespoons butter, melted
12 portobello mushroom caps

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
  • Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
  • Bake in preheated oven until heated through and golden on top, about 30 minutes.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g

GREEK-STYLE MARINATED MAHI MAHI



Greek-Style Marinated Mahi Mahi image

Make and share this Greek-Style Marinated Mahi Mahi recipe from Food.com.

Provided by Chris Reynolds

Categories     Mahi Mahi

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 lbs mahi mahi fillets, fresh or thawed, about 3/4 to 1 inch thick
1/2 cup lemon juice
1/2 cup olive oil
3 tablespoons fresh oregano, chopped
3 tablespoons of fresh mint, chopped
1 teaspoon bottled minced garlic
1 teaspoon finely shredded lemon peel (zest)
1/4 teaspoon salt

Steps:

  • Rinse fish; pat dry with paper towels. Cut fish into 4 serving size pieces (this is easier if fish is slightly frozen). Place fish in a resealable plastic bag. Stir together lemon juice, olive oil, oregano, mint, garlic, lemon zest, and salt. Pour over fish. Seal bag. Turn to coat fish with marinade. Marinate in refrigerator for at least 30 minutes.
  • Drain fish, reserving marinade. Grill fish over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork (145 degrees F), turning once and brushing with marinade halfway through grilling. Discard any remaining marinade.

Tips:

  • To prepare the crab stuffing, be sure to use fresh crab meat for the best flavor and texture. If you don't have fresh crab, you can use frozen crab meat that has been thawed and drained.
  • When grilling the portobello mushroom caps, be careful not to overcook them, as they can easily become tough. Grill them for just a few minutes per side, or until they are tender and slightly charred.
  • If you don't have a grill, you can cook the portobello mushroom caps in a hot skillet over medium heat. Just be sure to add a little bit of oil to the skillet to prevent the mushrooms from sticking.
  • Serve the stuffed portobello mushroom caps immediately, while they are still hot and juicy. You can garnish them with fresh herbs, such as parsley or cilantro, for extra flavor.

Conclusion:

Greek Mahi-Mahi Crab Stuffed Portabella Mushroom Caps are a delicious and elegant dish that is perfect for a special occasion. The combination of the flaky mahi-mahi, the creamy crab stuffing, and the savory portobello mushrooms is sure to impress your guests. This dish is also relatively easy to make, so it's perfect for busy weeknights. So next time you're looking for a unique and flavorful meal, give this recipe a try. You won't be disappointed!

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