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.
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 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 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 :
PORTOBELLO NAPOLEON
GUEST: JOHN MCENROE
Provided by Food Network
Number Of Ingredients 10
Steps:
- Slice the portobellos into 3 pieces each, grill and keep warm. Heat garlic in 1-ounce olive oil. Add beans and season with salt and pepper. In a separate pan, heat the olive oil and saute the chard. Season and grill the tomatoes, reserve warm. Set rice in the center of the plate. Top with mushroom, red tomato, chard, portobello, yellow tomato, chard, portobello. Surround with the beans and top with Parmesan.
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.
MUSHROOM NAPOLEON
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place mushrooms, onion and vinaigrette in a large resealable plastic bag. Seal bag; toss well to coat. Refrigerate 30 minutes. Drain and reserve marinade., For grill, coat grill rack with cooking spray before starting the grill. Wrap marinated onion slices in heavy-duty foil and place on medium-hot grill. Place mushrooms, gill side down, on grate. Grill both for 5-7 minutes; turn. Grill 5-7 minutes longer or until juices accumulate in the mushroom caps. Remove onions and mushrooms from grill; drain and reserve any juices from onions and mushrooms., For microwave, place onion slices and mushrooms, gill side up, on a microwave-safe plate. Cover and microwave for 3 minutes. Let stand for 30 seconds. Drain and reserve any juices., To serve, place each mushroom cap, gill side up, on a serving plate. Layer each with tomato, onion slices and basil. Sprinkle each stack with cheese and thyme. Combine reserved vinaigrette and cooking juices; drizzle over each stack. Season with salt and pepper. Serve warm.
Nutrition Facts :
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
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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