Another Recipe from Janice’s Kitchen Corner – Stuffed Portobello Mushrooms!

This is the fourth installment of my newest segment – Janice’s Kitchen Corner. This is another recipe from Janice’s Kitchen Corner. Here are the other recipes Spinach Pita Pizza, Portuguese Seafood Stew and Marinated Mushrooms. In the past I have also shared recipes for Portuguese cookies and Drunken Chicken.

I love mushrooms and wanted to share with you a simple and delicious way to stuff portobello or button mushrooms. This is my original recipe.

Mushrooms can be used in so many dishes. I will explore that more later with you.

Here is my Stuffed Portobello Mushrooms:


Portobello Mushrooms
  1. 2 Large Portobello Mushrooms (they do have small ones too)
  2. 1 tbs chopped onions
  3. garlic powder
  4. 2 tbs chopped crab or imitation crab
  5. Red pepper flakes
  6. Ritz Whole Wheat crackers (10-12 crackers crumbled)
  7. 2 tbs butter
  8. 1/4 C water
Crumbled Crackers
Crabmeat stuffing for mushrooms
Stuffed Portobello Mushrooms


  1. Crumble crackers in small bowl and set aside
  2. Sauté chopped onions in butter
  3. Add chopped crab to onions and heat through
  4. Add water and 2 dashes of red pepper flakes and sprinkle of garlic powder
  5. Mix all ingredients with crumbled crackers
  6. Spread stuffing evenly over surface of mushrooms
  7. Bake at 400 degrees for 30-35 minutes or on grill for 15-20 minutes
  8. Enjoy!

Be ready to receive plenty of compliments and recipe requests! Each time I’ve made these mushrooms whether with button or portobello mushrooms I have been asked for the recipe.

These mushrooms make a nice compliment to a steak, chicken or pork dinner or even fish. They go with everything.

I hope you will enjoy this recipe. Stop by again for more recipes to come.

Thank you so much for stopping by to read this post. Thank you also for your kind support of me, my books and blog and for all the reviews you may have posted wherever my books are sold. Take care.

Blessings & Hugs! Stay Safe, Stay Well and God Bless!


Janice Spina aka J.E. Spina

Award-Winning Author

Jemsbooks for All Ages!







About jjspina

Janice is an multi-award-winning author with 41 books: 20 children's books for PS-Gr 4, 12 middle-grade/preteen, two young adult books, written under Janice Spina, and 6 novels, and a short story collection written under J.E. Spina. She is also a writer of poetry, blogger, avid reader, reviewer and a copy editor. Janice has always loved writing and started very young writing poetry, then stories. Her books have received 33 Book Awards and a few finalists awards. All Janice's books are available on, Kindle, B&N and other online book sites. One of her sports' poems was published in The Lawrence Eagle Tribune in October of 2008. She is currently working on book 3 of a YA fantasy series an and book 2 in an angel series. There will be six books in all in this series. She hopes to work on a series of four books in a crime/mystery genre that will be offsprings of her thriller, Hunting Mariah. There are books in the works about a dog for ages YA. Her hobbies are crocheting, sewing, walking to keep fit, hula hooping, tap dancing, going to the movies with her husband, and spending time with her five grandchildren. Janice loves to hear from readers and appreciates reviews. Sign up on her blog for a copy of her newsletters under Contact Me. She lives in New Hampshire with her husband who is her illustrator and cover creator.
This entry was posted in Janice’s Kitchen Corner, Recipes, Sharing Recipes, stuffed portobello mushrooms, Writing, book reviews and publishing, poetry, children's books, YA and novels and tagged , , , , . Bookmark the permalink.

2 Responses to Another Recipe from Janice’s Kitchen Corner – Stuffed Portobello Mushrooms!

  1. I love mushrooms, Janice. Thanks for the recipe.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.