PORTABELLO MUSHROOM & CRAB HASH NAPOLEON
Portobello Mushroom and Crab Hash Napoleon On Wilted Spinach Roasted Garlic Cream, Cabernet ReductionThis delicious recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro, Dining Out with Chai & Singha Thai Restaurant.
Provided by Chef Chai - Chai's Island Bistro
Categories Main Course
Time 45m
Number Of Ingredients 31
Steps:
- Pre heat oven to 425°F. Clean Portobello mushroom and remove "gills", coat with olive oil in a large bowl and season with salt and pepper.
- Place on a roasting pan and roast in oven for 20 min.
- Sauté green bell pepper, red bell pepper, garlic and onion until onions are translucent.
- Let cool.
- When pepper/onion mix is cool, combine with all other ingredients.
- Adjust seasoning.Remove mushrooms from the oven and place upside down on a rack to cool slightly. x
- Adjust seasoning.Remove mushrooms from the oven and place upside down on a rack to cool slightly.
- When cool enough to handle, fill with crab mix, to make an even saucer shape.
- Sautee until brown in a large sauté pan with crab side down first. Lightly wilt the spinach in a sauté pan.
- Place a thin layer of spinach on the crab and cut the mushroom cap in half.
- Place one half on top of the other so the spinach meets, to make a sandwich.
- Cut in three wedges and place around plate with wilted spinach in the center.
- Serve with roasted garlic cream and Cabernet reduction. Garnish plate with whole roasted garlic cloves.
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 SALAD WITH GRILLED PORTOBELLO MUSHROOMS AND WALNUT VINAIGRETTE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the walnuts, garlic and salt and pepper to the champagne vinegar and slowly whisk in the walnut oil.
- Baste the four portobello mushrooms with the vinaigrette and grill over a table top grill.
- Toss the frisee and the watercress with the remaining vinaigrette and place the mushroom in the center of the plate and mound the frissee on top. Garnish with jumbo lump crabmeat
CRAB STUFFED PORTABELLA MUSHROOMS
Make and share this Crab Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Chelly Bo
Categories Savory
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400-425 degrees. Take the butter and melt it over medium heat in a skillet. Once melted, add the garlic. The garlic will start to smell after about 2 minutes, then add half of the chopped onions and all of the bell peppers. Sautée for about 7 minutes then set aside to cool down. Next in a large bowl, take the cream cheese, garlic powder, half of your chopped parsley, salt, basil, bread crumbs, remaining green onions and crabmeat and mix together wit a wooden spoon or spatula. Once mixed, add the sautéed bell peppers and onions to the mix. Blend all the ingredients evenly. The finished mixture shouldnt be too sticky to the touch. it should be fairly easy to spoon or manipulate with the fingers. You may add more bread crumbs if desired. Next, brush the mushrooms with olive oil, arrange them in a pan and fill them with the mix. Once all of the mushrooms are filled, top them with the remaining parsley. Put the mushrooms in the oven for about 15-20 minutes (oven temps vary) watch them closely during this time. Once they start to brown, take them out and serve. Please note that there may be some mix remaining, this can be frozen a saved for a later date or refridgerated for up to 4 days.
Nutrition Facts : Calories 220.6, Fat 11.7, SaturatedFat 6.4, Cholesterol 42.9, Sodium 1029.5, Carbohydrate 19.4, Fiber 3.4, Sugar 4.3, Protein 11.5
PORTABELLA NIRVANA
Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!
Provided by LJALEXSTADT
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
- Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
- Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 20.6 g, Cholesterol 60.3 mg, Fat 37.6 g, Fiber 1.4 g, Protein 10.9 g, SaturatedFat 14.1 g, Sodium 1387.4 mg, Sugar 7 g
SPINACH & CRAB STUFFED PORTABELLA MUSHROOMS
Make and share this Spinach & Crab Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Kevin Simon
Categories Crab
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Defrost spinach and thoroughly squeeze out all excess fluid.
- Drain crabmeat well.
- Mix together spinach, eggs, cheeses, bread crumbs crabmeat, garlic & salt. Saving 1/2 of the Mozzarella for topping.
- Stuff into mushroom caps.
- Top with mozzarella cheese.
- Bake on cookie sheet 400 degrees for approx 20 minute.
Nutrition Facts : Calories 275.9, Fat 11, SaturatedFat 5.3, Cholesterol 138.7, Sodium 1005.8, Carbohydrate 16.9, Fiber 4.7, Sugar 3.4, Protein 29.5
MARINATED LUMP CRABMEAT ON GRILLED PORTABELLA
This is actually called Marinated Jumbo Lump Crabmeat on Grilled Portobello Mushroom and Bell Pepper Salad with Balsamic Vinaigrette from chef Michael Weisshaupt, the Manor, West Orange, NJ. This has was in a local magazine with a great photo. 30 minute marination is required.
Provided by Oolala
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix the balsamic vinaigrette ingredients together and marinate the mushrooms in 1 cup of the vinaigrette for 30 minutes. Heat grill and place red peppers and portobellos on the griddle and grill for 6-8 minutes. Set aside to cool.
- While that's cooling, marinate the crabmeat with the sour cream and a drizzle of lemon juice. Season with sea salt, pepper, a hint of cayenne and chives. Mix crabmeat gently so as to not break of the lumps.
- Split the grilled peppers in half and remove skin and seeds. Cut into 1/4" wide strips, cut the mushrooms the same way.
- Split cherry tomatoes in half and combine with the mushrooms and pepper salad, add the remaining balsamic vinaigrette but leave a few spoonfuls aside for garnishing the plate. Spread the mushroom and pepper salad in the center of the each of 4 plates. Place 3 leaves of Belgian endive on top and fill with the crabmeat. Garnish with baby greens. Drizzle the viniagrette around the plate for taste and presentation.
Nutrition Facts : Calories 1168.2, Fat 113.7, SaturatedFat 17.5, Cholesterol 94, Sodium 449.4, Carbohydrate 12.5, Fiber 3.2, Sugar 5.8, Protein 29.2
GRILLED BALSAMIC PORTABELLA MUSHROOMS
Make and share this Grilled Balsamic Portabella Mushrooms recipe from Food.com.
Provided by Mini Ravindran
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the vinegar, oil, garlic, basil and seasonings.
- Place the mushroom (Smooth side down) in a baking dish.
- Pour the dressing over the mushrooms.
- Allow to marinate for 10 minutes, turning once.
- Grill for 5-7 minutes, turning once.
- Slice and serve on salads,sandwiches or pizzas.
Nutrition Facts : Calories 185.1, Fat 18.3, SaturatedFat 2.5, Sodium 9.8, Carbohydrate 4.7, Fiber 1.1, Sugar 3.3, Protein 1.8
PORTABELLA CRAB HASH NAPOLEON/WILTED SPINACH/CREAMED GARLIC
This comes from Chef Goran V Streng's Tango Contempoary Cafe. This recipe is very interesting - from diningoutwithchai.com! My best friend Judy & I made this for a dinner party It was a great success!. The recipe's official name: "Portobello Mushroom and Crab Hash Napoleon on Wilted Spinach with Roasted Garlic Cream & Cabernet Reduction" :) It is a lot of work but I did want to post it - to save it in a safe place.
Provided by Manami
Categories Crab
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 32
Steps:
- PREPARE PORTOBELLO MUSHROOM & CRAB HASH NAPOELON::.
- Pre heat oven to 425°F.
- Clean Portobello mushroom and remove "gills", coat with olive oil in a large bowl and season with salt and pepper; place on a roasting pan and roast in oven for 20 minute.
- Sauté green bell pepper, red bell pepper, garlic and onion until onions are translucent; let cool.
- When pepper/onion mix is cool, combine with all other ingredients.
- Adjust seasoning.
- Remove mushrooms from the oven and place upside down on a rack to cool slightly.
- When cool enough to handle, fill with crab mix, to make an even saucer shape.
- Sautee until brown in a large sauté pan with crab side down first.
- Lightly wilt the spinach in a sauté pan.
- Place a thin layer of spinach on the crab and cut the mushroom cap in half.
- Place one half on top of the other so the spinach meets, to make a sandwich.
- Cut in three wedges and place around plate with wilted spinach in the center.
- PREPARE ROASTED GARLIC CREAM:.
- Place garlic and olive oil in a small roasting pan with cover over low heat.
- Roast until garlic is golden brown and soft (about 20 min.).
- Pour wine in a pot and add the diced vegetables and bay leaf.
- Bring to a boil and let reduce until dry.
- Add chicken broth and reduce by half.
- Add heavy cream and simmer for 5 minute.
- Strain.
- Place cream sauce in blender with 8 garlic cloves and blend.
- Strain again.
- Adjust seasoning.
- PREPARE CABERNET REDUCTION:.
- Pour wine in a pot and add the diced vegetables and bay leaf.
- Bring to a boil and let reduce until almost dry.
- Add reduced beef broth and mix in the butter.
- Strain & Serve.
Nutrition Facts : Calories 1026.3, Fat 78.3, SaturatedFat 34.1, Cholesterol 276.4, Sodium 498, Carbohydrate 39.2, Fiber 4, Sugar 6.5, Protein 14.6
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