Recipe of the Week
Portabello Mushrooms Stuffed With Kingfish & Crab Imperial
June 21, 2012

This recipe just has WOW written all over it! We love to have this in the summer when the king fish are running in Assateague Island. If necessary, you can always substitute the fish with any white fish that has a thin fillet.


*Crab imperial prepared as in the “Maryland Crab Imperial” recipe
*8 king fish fillets
*6 large Portobello mushroom caps
*Fresh chopped parsley for garnish

*6 Tablespoons canola oil
*4 Tablespoons Worcestershire sauce
*3 Tablespoons fresh lemon juice
*3 Tablespoons fresh ginger minced
*3 Tablespoons fresh chopped parsley
*1 Tablespoon capers minced
*1 teaspoon kosher salt
*1 teaspoon cracked black pepper


Use the “Maryland Crab Imperial” recipe to prepare your crab imperial. Do not cook or use the imperial topping in the recipe at this time.

Prepare a baking dish with cooking spray. Lightly salt and pepper the meat side of the fish fillets. Lay them in a single layer in the baking dish.

Cover the fish evenly with the prepared crab imperial but without the imperial topping.

Bake uncovered in a preheated 350 degree oven for approximately 25 minutes. The crab imperial will be slightly browned when it is finished. Set the dish aside and allow it to cool.

Use a spoon to gently remove the gills on the underside of the mushrooms.

If necessary, cut the stems back to make room for the fish topping.

Combine all of the marinade ingredients and whisk to make sure everything is fully incorporated.

Place the mushrooms in a baking dish with the undersides showing. Pour the marinade into each mushroom cap. Set them aside for ˝ hour to allow the mushrooms time to absorb the flavor.

At the end of the half hour, dump the marinade from the mushroom caps back into the baking dish.

Cut a serving of the fish and crab imperial that is the same size as the mushroom cap. Place the fish and crab imperial inside the mushroom cap. Continue filling each mushroom with the fish and crab imperial.

Prepare the imperial topping as described in the “Maryland Crab Imperial” recipe. Top each mushroom cap with the imperial topping.

Bake in a preheated 350 degree oven for approximately 25 minutes.

Carefully remove them from the oven. There will be a lot of liquid in the baking dish.

Use a spatula and to remove each mushroom from the baking dish. Place them briefly on paper towels to give them a chance to drain.

Garnish with fresh parsley and serve immediately.

As you can see, I enjoy these delicacies with roasted carrots and roasted spinach. These can be found in my “Simple Roasted Carrots” and “Roasted Spinach” recipes.