This recipe for Mediterranean Crab and Couscous Stuffed Mushrooms combines lump crab meat with red peppers, garlic and feta for a fresh, healthy dish!

portobello mushroom stuffed with crab, couscous and vegetables on a bed of arugula on a plate

Table of contents

This weekend I had the serious craving for fresh crab. Instead of making crab cakes, I decided to combine the crab with couscous and some of my favorite Mediterranean flavors, then stuff it into large portobello mushrooms.

I then grilled the mushrooms for a fresh and healthy take on stuffed mushrooms. These tasty mushrooms can be served as a light meal or as a deliciously filling appetizer!

Crab Couscous Stuffed Mushroom Ingredients on a wood board

Ingredients

  • Cooked couscous – before you start the recipe, you’ll want to make sure that you have cooked couscous prepared. To cook the couscous, you’ll add ½ cup of salted water to a small saucepan. Bring the water to a boil on the stove. Remove from the heat and add ½ cup of couscous to the water. Cover and let stand for 5 minutes. After 5 minutes, remove the lid from the couscous and fluff with a fork.
  • Fresh lump crab meat – this will usually be found in a plastic tub in the seafood section of most major grocery stores.
  • Parmesan cheese
  • Feta cheese
  • Garlic – I recommend fresh minced cloves for the best flavor.
  • Roasted red peppers – you can purchase a jar at the grocery store or make your own roasted red peppers at home.
  • Green onions
  • Olive oil
  • Portobello mushrooms – remove the stem and clean the gills from the under side of the mushrooms. Use a wet paper towel to clean the mushrooms. You don’t want to run the mushrooms under water to clean them, as they’re like little sponges and will soak up the water.
cooked couscous and crab in a mixing bowl
cooked couscous, crab, red peppers and green onions in a mixing bowl
cleaned portobello mushrooms on a cutting board
stuffed portobello mushrooms on a cutting board

Instructions

  1. Prepare the mushroom filling. Combine the cooked couscous, crab meat, parmesan cheese, feta cheese and minced garlic in a mixing bowl. Add the red peppers and green onions, and combine well.
  2. Clean the mushrooms. Remove the stem and clean the gills from the under side of the mushrooms. Use a wet paper towel to clean the mushrooms. Brush each side of the mushrooms with olive oil.
  3. Stuff and cook the mushrooms. Stuff the crab and couscous mixture into the mushrooms. Grill over medium heat for 15 minutes, then serve. You can also cook them on a baking sheet in the oven at 350°F for 15 minutes.
Couscous Stuffed Mushroom on a bed of arugula on a plate

Frequently asked questions

  • How do you make stuffed mushrooms not watery? Mushrooms contain a lot of water that can seep out when baking. Clean the mushrooms by wiping them with a damp paper towel, or clean vegetable brush, instead of drenching them in water to avoid the mushrooms soaking up extra moisture.
  • What is lump crab meat? Lump crab meat comes from the body of the crab and consists of pieces of jumbo lump along with other body meat. It is white with a delicate taste and texture.
  • What exactly is couscous? Couscous looks like a grain, but it’s actually pasta! It is made from durum wheat semolina four.  

What to serve with it

These Mediterranean crab and couscous stuffed mushrooms can be served both as an appetizer and main dish. The following recipes would pair nicely with the dish to make it into a meal.

portobello mushroom stuffed with crab, couscous and vegetables on a bed of arugula on a plate

More mushroom recipes

Try these other popular mushroom recipes on the blog!

Mushroom Tacos

Mushroom Swiss Burger

Garlic Mushroom Pasta

Sauteed Mushrooms

Grilled New York Strip Steak with Peppercorn Crust and Creamy Mushroom Sauce

Instant Pot Mushroom Risotto
Mediterranean Crab Stuffed Mushrooms
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Mediterranean Crab and Couscous Stuffed Mushrooms

This recipe for Mediterranean Crab and Couscous Stuffed Mushrooms combines lump crab meat with red peppers, garlic and feta for a fresh, healthy dish!
Servings: 2 Stuffed Mushrooms
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Whitney Bond
Course: Appetizer, Main Course
Cuisine: Mediterranean

Ingredients

Instructions

  • Before you start the recipe, you’ll want to make sure that you have cooked couscous prepared. To cook the couscous, you’ll add ½ cup of salted water to a small saucepan. Bring the water to a boil on the stove. Remove from the heat and add ½ cup of couscous to the water. Cover and let stand for 5 minutes. After 5 minutes, remove the lid from the couscous and fluff with a fork.
  • Combine the cooked couscous, crab meat, parmesan cheese, feta cheese and minced garlic in a mixing bowl. Add the red peppers and green onions, and combine well.
  • Remove the stem and clean the gills from the under side of the mushrooms. Use a wet paper towel to clean the mushrooms. Brush each side of the mushrooms with olive oil.
  •  Stuff the crab and couscous mixture into the mushrooms. 
  • Grill over medium heat for 15 minutes, or cook them on a baking sheet in the oven at 350°F for 15 minutes.

Notes

  • To ensure your stuffed mushrooms are not watery, clean the mushrooms by wiping them with a damp paper towel, or clean vegetable brush, instead of drenching them in water to avoid the mushrooms soaking up extra moisture.

Nutrition Facts

Calories 316kcal (16%)Carbohydrates 25g (8%)Protein 20g (40%)Fat 15g (23%)Saturated Fat 5g (25%)Cholesterol 42mg (14%)Sodium 1252mg (52%)Potassium 506mg (14%)Fiber 2g (8%)Sugar 3g (3%)Vitamin A 390mg (8%)Vitamin C 21.2mg (26%)Calcium 289mg (29%)Iron 1.3mg (7%)
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