Recipes » Easy Crab and Havarti Stuffed Portobello Mushroom Caps

Easy Crab and Havarti Stuffed Portobello Mushroom Caps

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Easy Crab and Havarti Stuffed Portobello Mushroom Caps are a quick and easy dish. They’re filled with rich crab, creamy Havarti cheese, and then sweet sundried tomatoes. The whole thing takes just minutes to make.

A portobello mushroom stuffed with crab and Havarti then garnished with grated cheese.

John and I relish our downtime. We have been in our home for almost 28 years. We have done a lot of remodeling. The first projects were functional for a young family. Our more recent projects have been for comfort and aesthetics.

A couple of these projects focused on our backyard, such as putting in a koi pond and outdoor living spaces.

We have worked very hard for most of our lives, so we have created spaces in which we enjoy relaxing and entertaining in.

When we don’t have anything planned, we often make a simple meal that requires very little prep, or clean-up, and eat outside. Our Crab and Havarti Stuffed Portobellos actually originated as an appetizer using the smaller caps. I often make these for lunch, and love to change up the stuffing ingredients. You can leave out the crab for a great vegetarian dish.

A close up of the crab and Havarti cheese filling used to stuff portobello caps.

In this recipe, I used an ingredient that I’d never had the opportunity to use, garlic scapes. Wikipedia defines garlic scapes as “long, leafless flowering stems rising directly from a bulb or rhizome”. They must be used when they first appear or they will be tough. They taste like very light and smooth garlic. I used them in my stuffing. They are the little green bits that you see. You can substitute with garlic.

Easy Crab and Havarti Stuffed Portobello

Author: Hostess At Heart
Easy Crab and Havarti Stuffed Portobello Mushroom Caps are a quick and easy dish. They're filled with rich crab, creamy Havarti cheese, and then sweet sundried tomatoes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Keyword: Crab, Havarti, Stuffed Mushrooms
Servings: 4

Ingredients
  

  • 4 portobello mushroom caps large caps or several small baby bellas
  • 1 6 oz can of crab
  • 1 cup shredded Havarti cheese
  • olive oil
  • Salt and pepper
  • 2 garlic cloves
  • 4 Sundried tomatoes slices – diced (see notes)

Instructions
 

  • Place oven rack 6 inches from the broiler element and turn on broil setting.
  • Using a spoon, scoop out the gills of the underside of each mushroom cap. Using a damp paper towel, brush any dirt from the cap. Do not wash or submerge or they will become soggy. Brush caps with olive oil.
  • Spray a baking sheet with nonstick cooking spray. Place mushrooms on the pan caps down.
  • In a separate bowl, combine crab, cheese, scapes, and diced *sundried tomatoes. Salt and pepper as needed. Fill each mushroom cap full.
  • Cook under the broiler approximately 5 minutes. Serve immediately.

Notes

*Sundried tomatoes can burn under the broiler because of their high sugar content. Either watch carefully or sprinkle them on the caps when they come out of the oven.

Nutrition

Serving: 4gCalories: 91kcalCarbohydrates: 5gProtein: 13gFat: 3gSaturated Fat: 1gCholesterol: 54mgSodium: 262mgPotassium: 503mgFiber: 1gSugar: 3gVitamin A: 73IUVitamin C: 3mgCalcium: 93mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

Here a few more recipes that make great appetizers or a lite meal!

Scallops with Pineapple Salsa and Plum Wasabi Drizzle

Sensational Baked Blackened Shrimp Recipe

Baked Turkey Meatballs with Green Chilis 

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43 Comments

  1. This sounds yummy as is, but I am curious about what other stuffings you use.
    Your yard looks delightful. Ours is rife with poison ivy and jewelweed. I keep working on it, but never get ahead. No doubt raccoons would eat koi if we had some.
    Delighted to find your site today, and was hoping to see a picture of your handsome husband.

    1. Thank you for stopping by! You could use all veggies, other cheeses, or even a marinara with and pizza fillings. They are very versatile. We’ve been lucky that the raccoons have left our pond alone. We did loose one to a mink however.

  2. I like this idea with mushrooms! My children love both crab meat and mushrooms so you have inspired me today. A lovely recipe indeed. Have a good day!

  3. Your space looks absolutely lovely, you have done an amazing job and with very good taste! 🙂 The stuffed portabella looks delicious and I can imagine even nicer eaten outside overlooking the pond!

    1. Thank you Petra! We do love relaxing outside, especially when I can ignore that darned weed that is taunting me to come get it. 🙂 My space is coming a long. I always want to change just one little thing and it turns into an all day endeavor.

  4. wow, damn deliicous!!!
    i once stuffed portobella with duck ragou and it delicious too, never even thought to stuffed it with seafood before, tempring to try!!!

  5. I love making appetizer dishes for dinner on the weekend. This one looks so delicious, Julie! I love the flavors you’ve combined. How fun to eat outside in your beautiful backyard! Such a pretty fireplace, too. Thanks for another great dish. All your recipes are wonderful!

    1. Thank you Shari! We love being outside. Would love it if our seasons were a bit longer though. I don’t think you want all of us in AZ! 🙂

  6. Portabello are one of my go-to no carb sides. But I usually just stuff them with some yogurt. Or use them as a “bun”. This is taking them to another level. Fabulous recipe!

  7. Crab, havarti and portabella – what a feast! Oh, and garlic! Nothing is missing! 🙂

  8. What a great combination of ingredients Julie….I love crab anything, and it has to be yummy on a giant portabello. Love your outdoor space too, those koi are amazing aren’t they? I’ve always wanted a pond, but I do enjoy our neighbors koi pond, love to see the fish and hear the trickle of the water. Can’t believe you guys did that on your own. Now all you need is an outdoor kitchen with all your goodies, and you’ll be set to entertain “Hostess Julie with the Mostest” 🙂

    1. Thank you Loretta! I can just sit an watch those koi. We walk over to them and they think it’s dinner time.

  9. Julie,
    These look so delicious! All of my favorite things: mushrooms, sun dried tomatoes & CRAB! I have pinned this recipe to try.
    Keep ’em comming!
    Debbie

  10. Love the idea of stuffing the mushroom caps with crab and Havarti, makes a great low carb meal!

    1. Thank you Lili. Please pass through and allow me to entertain you in front of my beautiful Pond and fireplace.

  11. These look so good Julie. I am intrigued by garlic scrapes. Stuffed mushrooms spell party to me!

    1. Thank you Johanne! This was my first time using them too. I don’t know that you can buy them. I was very happy that my neighbor shared theirs with me. They are great for a party!

  12. These look fantastic Julie! I have never used garlic scapes–in fact I don’t know that I have ever seen them here, but they sound marvelous! I adore stuffed mushrooms–these I’ll have to try!

    1. Thanks Tracey! The only reason I was able to try them is because my neighbor is growing garlic. He gave me what he didn’t use, and I snatched up every bit of it.