CRAB STUFFED PORTOBELLOS
Steps:
- Preheat the oven to 350 degrees F.
- Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
- Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.
CRAB CAKE-STUFFED PORTOBELLOS
Served as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. -Jennifer Coduto, Kent, Ohio
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.
Nutrition Facts :
CRAB-STUFFED PORTOBELLOS
Fans of portobello mushrooms will want to make these delectable treats filled with a tasty blend of crabmeat, cheese and sweet red pepper again and again. -Pat Ford, Southampton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender. , In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 414 calories, Fat 30g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1014mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
CRAB CAKE-STUFFED PORTOBELLOS
Make and share this Crab Cake-Stuffed Portobellos recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms; may remove gills or leave them; set caps aside.
- In a small skillet, saute onion in 1 tablespoon oil until tender.
- In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup Parmesan, and seafood seasoning; gently stir in crab and onion.
- Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil.
- Sprinkle with paprika and remaining cheese.
- Place in a greased 15 in x 10 in x 1 in baking dish.
- Bake, uncovered in a preheated 400° oven for 15-20 minutes or until mushrooms are tender.
Nutrition Facts : Calories 337.5, Fat 22.1, SaturatedFat 9.9, Cholesterol 127, Sodium 675.1, Carbohydrate 12.1, Fiber 1.1, Sugar 3.2, Protein 22.7
PORTOBELLOS STUFFED WITH CRAB MEAT: FUNGHI PORTOBELLO FARCI CON CARNE DI GRANCHI
Steps:
- Place the crab into a medium bowl. In a separate bowl, combine egg, mayonnaise, mustard, crackers, crab boil seasoning, and Worcestershire sauce. Mix well. Gently fold mixture into the crab.
- Place crab mixture equally on top of each portobello mushroom. Top each center of the stuffing with a 1/4 teaspoon of butter. Refrigerate for 2 hours.
- Preheat over to 380 degrees F. Bake for 15 minutes, then place under the broiler for 2 minutes. Sprinkle with paprika. Serve with your favorite garnish, perhaps sliced lemon, tomato or cucumber.
CRAB-STUFFED PORTOBELLO CAPS
Try a new way to stuff your mushrooms with Crab-Stuffed Portobello Caps! You can either grill or broil these Crab-Stuffed Portobello Caps.
Provided by My Food and Family
Categories Meal Recipes
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Pour dressing over mushrooms in shallow dish; turn to coat both sides. Refrigerate 1 hour to marinate.
- Meanwhile, combine crabmeat, bread crumbs, pimentos and onions in large bowl. Mix mayo, lime juice and pepper until blended. Add to crabmeat mixture; mix lightly. Refrigerate until ready to use.
- Heat grill to medium-high heat. Grill mushrooms 3 min. on each side or until tender.
- Heat broiler. Fill each mushroom cap with 1/4 cup crabmeat mixture, sprinkle with 1 tsp. cheese. Broil, 6 inches from heat, 1 to 2 min. until crabmeat mixture is heated through and cheese is melted.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CRAB CAKE-STUFFED PORTOBELLOS
Make and share this Crab Cake-Stuffed Portobellos recipe from Food.com.
Provided by Nadia Melkowits
Categories Crab
Time 30m
Yield 1 mushroom, 6 serving(s)
Number Of Ingredients 12
Steps:
- Remove stems from mushrooms ; set caps aside. In a small skillet, saute onion and celery in 1 tablespoon oil until tender. In a small bowl, combine the rest of the ingredients minus the the olive oil. Gently stir in crab and onion mixture.
- Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika. Place in a greased baking pan.
- Bake, uncovered, at 400° for 20 minutes.
Nutrition Facts : Calories 318.3, Fat 21.8, SaturatedFat 8.8, Cholesterol 98.5, Sodium 854.4, Carbohydrate 13.7, Fiber 2, Sugar 4.8, Protein 18
CRAB-STUFFED BABY PORTOBELLOS
Our Christmas is capped off with these stuffed "shrooms." You can use white mushrooms if portobellos are unavailable. -Debbie Johnston, Owatonna, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms; set caps aside. Finely chop stems. , In a large skillet, saute chopped mushrooms in 1/4 cup butter for 5 minutes or just until tender. Add garlic; saute 1-2 minutes longer or until garlic is golden. Remove from the heat; stir in the crab, Romano, parsley, garlic powder and onion powder. , Melt remaining butter; pour into a 13-in. x 9-in. baking dish. Fill mushroom caps with crab mixture; place in baking dish. Sprinkle with Parmesan and garlic salt. , Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender. Sprinkle with mozzarella. Bake 2-4 minutes longer or until cheese is melted. Serve warm.
Nutrition Facts : Calories 57 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 139mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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