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
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