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
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
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.
CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 4 appetizer portions
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
- Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
- Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
- Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.
CRAB IMPERIAL STUFFED PORTOBELLOS
Crab imperial baked in a Ramekin just got UPGRADED. Feel free to omit the cheese if you choose or experiment with different types of cheese. I have used mozzarella, provolone, Swiss, Fontina and Asiago. All with good results, but i initially added to keep the mushroom moisture from entering the Imperial
Provided by Greg Appel
Categories Seafood Appetizers
Time 35m
Number Of Ingredients 12
Steps:
- 1. Place cookie sheet or glass casserole dish in oven and preheat to 400
- 2. Wipe any loose dirt off of mushroom caps with a dry paper towel. Scrape gills off underside with the edge of a spoon. And cut stem off at base.
- 3. Places slice of cheese on each mushroom cap
- 4. Pick through crab meat to make sure there's no shells
- 5. Chefs Note Start with 1 tbsp of mayonnaise and add more if needed. We're just looking to bind the crab meat. If you feel that it's to moist just add another sprinkle of bread crumbs
- 6. Add remaining ingredients ( except paprika ) and mix into crab meat
- 7. Divide mixture and scoop into mushroom caps, leveling and spreading evenly. Take a small scoop of mayonnaise and thinly spread across the top of crab meat to seal
- 8. Sprinkle top with paprika
- 9. Place mushrooms on preheated cookie sheet, or glass casserole dish put in oven and bake for 20 minutes
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
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-STUFFED PORTOBELLO MUSHROOMS
A rich stuffing intensifies the earthy flavor of portobello mushrooms.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat your oven's broiler.
- Brush both sides of the mushrooms with 3 tablespoons of oil. Sprinkle lightly with salt and pepper, and arrange on a lipped cookie sheet. Broil on highest rack, turning once, until golden and almost cooked through, about 5 minutes. Remove mushrooms and reset oven to 400 degrees F (200 degrees C).
- Meanwhile, heat remaining oil and butter in a medium skillet over medium-high heat. Stir in mushrooms stems and onions and lightly seasoning with salt and pepper. Cook until tender, about 4 minutes. Add garlic and cook until fragrant, about 1 minute longer. Transfer mushroom mixture to a medium bowl and stir in crackers and crabmeat.
- Spoon a portion of filling into each mushroom cap and top with cheese. Bake on middle oven rack until filling is heated though and cheese melts, about 15 minutes.
Nutrition Facts : Calories 593 calories, Carbohydrate 30.8 g, Cholesterol 93.6 mg, Fat 41.9 g, Fiber 2.8 g, Protein 25 g, SaturatedFat 13.2 g, Sodium 845.1 mg, Sugar 4.9 g
CRAB STUFFED PORTABELLA MUSHROOMS
Make and share this Crab Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan melt buter, add flour half the old bay and pepper, blend well.
- Slowly add milk, stir and cook until thickened.
- Add cheddar and stir until melted.
- Pour this over remaining ingredients, except crumbs and parmesan and mix well.
- Stuff Mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up to you-and bake in a 350 degree oven for 35-45 minutes.
- Serve with a salad, french bread and wine.
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- Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove and discard stems. Set mushroom caps aside.
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