Crab & Artichoke Stuffed Portabello Mushrooms

Every once in a while, I really need to change things up. I’ve been a little dull with my menu planning lately, a little too unmotivated and perhaps too busy to plan some fresh new meals. That isn’t to say I don’t have the ideas – I just haven’t gotten around to actually making them. For a few weeks now, I’ve been noticing the big beautiful portabello caps and wondering, why the heck don’t I ever cook with those? Wouldn’t they be great, stuffed with something, on the grill? Well, of course I had to figure out what something was. I decided to mix things up even more by cooking with crab. I’ll tell you right now- if you are going to make these, go with the good stuff. I made the mistake of buying “fancy” canned crab meat and trust me, it was not so fancy. I’ve had it before too, in dips and such, but just found that it didn’t work quite as well as I had hoped in this dish. It was still very good, but, I just can’t wait to make it again – when fresh lump crab meat goes on sale!

The stuffing is rounded out with onions, garlic, artichokes, fresh thyme, and cottage cheese. Why cottage cheese? Well, we all need a little extra protein, and it makes a good binder too. This healthy dish is quick to prepare and will be even more tasty once I try it with real crab meat.

Another way I am changing things up is by adding printable recipe links – let me know what you think!

Grilled Portabello Mushrooms Stuffed with Crab & Artichokes
Printable Recipe

2 large portabello mushroom caps (5oz each)
1 tsp olive oil
1/4 cup chopped onion
2 cloves minced garlic
6 canned artichokes, drained and chopped
1 tsp minced fresh thyme
freshly ground salt & pepper
8oz crab meat, prefereably lump
4oz low fat cottage cheese
2 thin slices mozzarella

Clean the mushrooms, remove the stems, and use a spoon to gently scrap out the black gills. Heat the olive oil in a skillet over medium heat, and cook the onion for about 8 minutes, until soft. Add the garlic, artichokes, thyme, salt & pepper and cook for about 1 minute more. Remove from the skillet and place in a bowl, cool slightly. Mix with crab meat and cottage cheese. Divide the filling between the two mushroom caps. Top each with one slice of cheese. Place mushrooms on a preheated grill, cover, and cook for about 7-10 minutes, until filling is hot and cheese is melted.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 283.2
Total Fat: 7.8 g
Cholesterol: 117.5 mg
Sodium: 1,561.8 mg
Total Carbs: 22.3 g
Dietary Fiber: 4.1 g
Protein: 31.8 g

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5 Responses to “Crab & Artichoke Stuffed Portabello Mushrooms”

  1. 1

    Joelen — June 27, 2009 @ 2:58 pm Reply

    Looks delicious and I love that melted cheese!

  2. 2

    Kevin — June 27, 2009 @ 6:01 pm Reply

    What a great way to stuff some portabello mushrooms!

  3. 3

    Trixie — June 28, 2009 @ 2:26 pm Reply

    So this whole recipe is under 300 calories?

  4. 4

    Cara — June 28, 2009 @ 2:59 pm Reply

    Hi Trixie, the nutritional information is per serving based on 2 servings for this recipe.

  5. 5

    Trixie — June 28, 2009 @ 3:06 pm Reply

    Okay,thanks!! BTW: Love your site!!

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