Cedar Plank Mushrooms {Portabellas with Crab!}

If you are looking for a simple but absolutely fantastic grilled mushroom recipe then it doesn’t get much better than this.  I took some beautiful portabellas, stuffed them with lump crab meat and blue cheese and then gilled them on a cedar plank.

Oh yeah, they also got basted with melted butter and lemon juice.  These cedar plank mushrooms were fantastic!

Cedar Planked Mushrooms Stuffed with Crab

Let me show you how to make these amazing mushrooms on your grill!

Soak the Cedar Plank

We want the cedar plank to smolder and release smoke to flavor the mushrooms but not to burn.

In order to make this happen you need to soak the plank for at least one hour in water.  It helps to place a plate on top of the plank to keep it submerged during the soaking period.

While the one hour soak should be enough to prevent the plank from catching fire, it is a good idea to keep a spray bottle of water beside the grill just in case!

Prepare the Mushrooms

You can use baby portabellas to make this dish as an appetizer or large portabellas to serve the dish as a main course.  I have made them both ways and loved them both.

Regardless of which size mushroom you use the process is the same.

Remove the stem and gills from the portabellas then fill with a mix of 2/3 lump crab and 1/3 blue cheese.  Lightly season with a seafood rub like Old Bay, etc.

Here is what the small stuffed mushrooms will look like after you have finished prepping them.

Small Stuffed portabellas


Grill the Mushrooms Over High Heat

If you are using a Weber charcoal grill then you want to use a full chimney of lit briquettes spread evenly over the charcoal grate.  If you are using a gas grill then set all of the burners to High.

Place the stuffed mushrooms on a soaked cedar plank and grill them over direct high heat.  Here is what it will look like using the large portabellas.

Large Portabella Mushrooms on Cedar Plank

After 15 minutes the mushrooms will start to look dried out and a crust will start to form on the stuffing.

The cook time will be the same for the small and large mushrooms.

Mushrooms after 15 minutes of grilling

This is the time to hit the mushrooms with the Secret Sauce that makes them incredible.

  • 2 tablespoons melted butter
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco

Use all of the sauce to completely coat the stuffed mushrooms. Close the lid and grill for another 10 minutes.

They will come out looking and tasting fabulous.

Cedar Plank Mushrooms basted in melted butter and lemon juice

The smaller mushrooms are easier to eat and had a better presentation.

The larger portabellas hold much more crab meat and work as a main dish.

I hope you enjoyed the recipes and will try adding plank grilling to your backyard arsenal of barbecue tricks.

Now get out there and grill something!

Cedar Plank Mushrooms

Cedar Plank Mushrooms {Stuffed Portabellas}

Portabella mushrooms are stuffed with crab and blue cheese then grilled on a cedar plank.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Calories 300 kcal


  • Portabella Mushrooms Small or Large
  • 1 lb crab meat
  • 8 oz blue cheese
  • 3 tbsp Old Bay Seafood Seasoning
  • 2 tbsp melted butter For basting sauce
  • 1 tbsp lemon juice For basting sauce
  • 1 tsp Worcestershire sauce For basting sauce
  • 1 tsp Tabasco For basting sauce


  • Soak the cedar plank in water for one hour.
  • Remove the stem and gills from the portabella mushrooms by scraping with a spoon.
  • Combine the crab and blue cheese then use to stuff the mushrooms.
  • Season the crab stuffed mushrooms with Old Bay.
  • Place the stuffed mushrooms on the cedar plank and grill over direct high heat.
  • Combine the basting sauce ingredients.
  • After 15 minutes of grilling start basting the mushrooms with the lemon butter sauce.
  • Continue grilling until the mushrooms are tender and the internal temperature of the stuffing is 140F


The combination of crab, blue cheese and the butter baste creates a dish that is extremely rich. 
Although you can make this as a main dish using large portabella mushrooms I found the richness made it better suited for an appetizer using the small mushrooms.
Either way, these are spectacular when paired with a crisp and cold white wine.
Keyword Cedar Plank Mushrooms

4 thoughts on “Cedar Plank Mushrooms {Portabellas with Crab!}”

  1. Wonderful set of recipes David, you have shown the great diversity of foods that can be enhanced using grilling planks. Unique flavors and a winning finish on the foods. Veggies are not burnt or dried out shown in your mushroom recipes . Your entire presentation makes my mouth water!!

  2. WOW. You nailed it AGAIN! Best thing I’ve done is to link up with you. Appreciate all you help, advice, and insights.


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