Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, brad's jalapeño crab dip stuffed portabello. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Brad's jalapeño crab dip stuffed portabello I was cleaning out the fridge with this one. A really versatile sauce, it complements all seafood and meats. Great drizzled I potatos and vegetables!
Brad's jalapeño crab dip stuffed portabello is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Brad's jalapeño crab dip stuffed portabello is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have brad's jalapeño crab dip stuffed portabello using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Brad's jalapeño crab dip stuffed portabello:
- Get 1 lg portabello mushroom
- Make ready 1 of Brad's roasted jalapeños
- Take 1/2 cup crab dip
- Get 1 slice swiss cheese
Just before baking, dunk your stuffed pepper halves into an egg. Stir in the crab meat and shredded cheddar cheese. Transfer crab mixture to a resealable plastic bag. Cut a small hall in a corner of the bag.
Instructions to make Brad's jalapeño crab dip stuffed portabello:
- With a spoon, remove stem and scrape out all the ribs under mushroom cap.
- Fill with crab dip, and top with jalapeño.
- Bake at 350 for 15 minutes.
- Add cheese on top. Bake 5 more minutes. Plate and serve.
Wrap each jalapeno with a piece of bacon and secure with a toothpick. Place stuffed jalapenos on an ungreased baking sheet. Crab-stuffed portobello mushrooms can do double duty as a tasty starter for a casual dinner party, or a light main course for two. The concept for this recipe came from a family friend who used to make an appetizer with store-bought crab cakes that she crumbled and stuffed into mushroom caps. Easy crab dip stuffed and baked into a French loaf.
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