Seafood Stuffed Portabello Mushroom Caps

Prep Time15 min
Bake Time 15 min
Time to Table30 min

A starter or main course, this delectable and warm shrimp and crab stuffing in meaty Portabello mushroom caps is a simple gourmet way to put some veggies on your plate. Serves well with a side of greens tossed with a vinaigrette.


1 can (106 g) CLOVER LEAF® Cocktail Shrimp, drained & rinsed
1 can (120g) CLOVER LEAF® Chunk Crabmeat or Crabmeat with 15% Leg meat
1 Large egg, lightly beaten
1/4 cup Chopped green onion
2 tbsp Greek yogurt, plain, low-fat or fat free
1 tbsp Lemon juice
1 tsp Worcestershire sauce
1 tsp Chopped garlic
1/4 tsp Black pepper
1/3 cup Parmesan cheese, divided
1/4 cup Breadcrumbs
2 tbsp Chopped parsley, divided
4 Portabello mushrooms caps, large, stems removed
1 tsp Olive oil
Cooking spray


  1. Preheat oven to 400 F. Line a baking sheet with aluminum foil sprayed with cooking spray.
  2. In a medium bowl, mix egg, green onion, yogurt, lemon juice, Worcestershire sauce, garlic, and pepper together until combined. Gently fold in half the parmesan cheese, all of the shrimp and crab, 1/4 cup breadcrumbs, and 1 tablespoon parsley.
  3. Brush the outside of each mushroom caps with olive oil and place on the baking sheet. Fill each mushroom cap with 1/4 of the stuffing. Top each with remaining Parmesan and breadcrumbs.
  4. Bake for 15 minutes, or until mushrooms are golden and tender.
  5. Garnish with remaining chopped parsley and serve.


per serving
% Daily
Fat6 g8%
Saturated Fat2 g
Trans0.1 g
Saturated + Trans11%
Carbohydrate13 g
Fibre2 g7%
Sugars4 g4%
Protein18 g
Cholesterol145 mg
Sodium540 mg23%
Potassium400 mg9%
Calcium200 mg15%
Iron2.25 mg13%

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