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Easy Crab and Havarti Stuffed Portabella Mushroom Caps

Easy Crab and Havarti Stuffed Portabella Mushroom Caps are a quick and easy dish. They’re filled with rich crab, creamy Havarti cheese and then sweet sundried tomatoes.

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 that we enjoy relaxing and entertaining in.

When we don’t have anything planned, we will often make a simple meal that requires very little prep, or clean-up, and eat outside. Our Crab and Havarti stuffed Portabellas 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.

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

5 from 1 vote

Easy Crab and Havarti Stuffed Portabella

Easy Crab and Havarti Stuffed Portabella Mushroom Caps are a quick and easy dish. They're filled with rich crab, creamy Havarti cheese and then sweet sundried tomatoes.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4
Author Hostess At Heart


  • 4 portabella 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 or Garlic scapes or 1 to 2 minced
  • 4 Sundried tomatoes slices diced (see notes)


  • 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.


*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.


Serving: 4g | Calories: 91kcal | Carbohydrates: 5g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 262mg | Potassium: 503mg | Fiber: 1g | Sugar: 3g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg
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? That's awesome!Mention @hostessatheart or tag #hostessatheart!

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

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Sensational Baked Blackened Shrimp Recipe

Spicy Baked Blackened Shrimp piled on a platter and dusted with fresh parsley

Baked Turkey Meatballs with Green Chilis 

A table view of 6 meatballs with wooden skewers inserted through the top of each meatball sitting on a gray plate garnished with parsley and grated cheese in front of a blue napkin.

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Recipe Rating

Sally T

Saturday 30th of May 2020

My husband loves crab and mushrooms!

Easy Crab Dip with Bacon Recipe | Hostess At Heart

Wednesday 25th of January 2017

[…] Crab and Havarti Stuffed Portabella Mushrooms […]


Tuesday 15th of September 2015

Sehr schöne Fotos ,natürlich auch sehr gute Rezepte, Ich stöber gern darin Gruß Schnippelboy

Julie Menghini

Tuesday 15th of September 2015

Thank you so much! I appreciate your stopping by!


Monday 17th of August 2015

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.

Julie Menghini

Monday 17th of August 2015

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.

Chitra Jagadish

Saturday 20th of June 2015

Love the idea Julie.... looks and sounds interesting. ...

Julie Menghini

Sunday 21st of June 2015

Thank you Chitra!