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 PORTOBELLO MUSHROOMS
These quick and easy crab-stuffed portobello mushrooms can serve as a tasty starter for a casual dinner party, or a light main course for two.
Provided by Lynne Webb
Categories Appetizers
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
- Remove the stems from the portobello caps, dice them and add to a mixing bowl.
- Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
- Season each mushroom cap with salt and pepper and set aside.
- Add the crab, panko, onions, garlic, thyme and lemon juice to the chopped mushroom stems.
- Reserve 2 tablespoons of the shredded cheese and add the remainder to the crab mixture.
- Combine gently and season to taste with salt and pepper before stirring in the beaten egg.
- Divide the stuffing between the mushrooms and compress gently to form a slight mound.
- Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.
- Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.
- Serve with lemon wedges and a dash of hot sauce if desired.
Nutrition Facts : Calories 255 kcal, Carbohydrate 24 g, Protein 20 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 120 mg, Sodium 581 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 4 g, ServingSize 1 serving
CRAB CAKES PORTABELLA (((DELICIOUS)))
In Italian this dish is called Funghi Portabello Farci Con Carne di Granchi. These are Maryland Crab Cakes and can be fried or baked without the Portabello mushrooms.
Provided by Alan Leonetti
Categories Crab
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Place crabmeat into large mixing bowl.
- Add, egg, butter, flour, milk, Cream Sherry, salt, pepper, garlic powder, mayonnaise, baking powder, cracker crumbs, Worcestershire sauce, Old Bay seasoning and parsley flakes.
- Mix well with large spoon.
- Form the mixture between the palms of your hands into 2 large balls, gently squeezing out excess juice, then somewhat or lightly flattening and forming the balls into the cakes.
- Place crab cakes on top of each Portabello mushroom in a baking dish or baking pan.
- Slightly flatten the crab cakes so that they spread out to cover the mushrooms.
- Refrigerate for 1 to 2 hours.
- Preheat oven to 380 degrees.
- Bake for 15 minutes.
- Then place under the broiler for 2 minutes.
- Sprinkle with paprika and serve with your favorite garnish, such as lemon wedges.
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
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
CRABCAKE STUFFED PORTOBELLOS
My husband loves my crab cakes. And we love stuffed mushrooms. I decided to combine the two in a lunch special. I saw some Portobellos on sale, and figured, "why not?" So here's my take on Crab stuffed Portobellos. My DH said "Oh, they're terrible. You shouldn't have to eat that. Let me take care of that for you." Yeah, right. He...
Provided by Diane C.
Categories Seafood
Time 40m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 375 degrees. Clean the mushrooms. Snap off stems and set aside. Using a grapefruit spoon, scrape out the brown gills from the underside of the mushroom.
- 2. Melt 1 T butter in a small skillet. Trim ends from mushroom stems. Mince the stems. Mince celery and onion. Saute mushroom stems, celery and onion together, stirring occasionally, over medium heat until soft.
- 3. While veggies are sauteing, prepare crab mixture. Drain crab meat (removing paper liners) and flake if necessary. Add Worcestershire sauce, breadcrumbs, salt, pepper, and parsley. Beat the egg lightly, and add to the crab mixture. Mix well.
- 4. Prepare the mushroom caps. In a small cup, melt the remaining 2 T of butter. Brush the butter over the inside and outside of the portobellos. Set the portobellos upside down on a small rimmed cookie sheet.
- 5. Divide the crab mixture in two. Shape into patties and place in the upturned portobellos. Brush with remaining butter. Bake in 375 degree oven for 15 minutes. Pull the portobellos out and top with the swiss cheese. Return the portobellos to the oven and bake for 5 minutes more. Enjoy!
- 6. Notes: You can also use a white worcestershire sauce for a lighter flavor. Or a dash or two of crab/seafood seasoning.
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