Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, crab stuffed portabellas - version 1. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Crab stuffed Portabellas - version 1 is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Crab stuffed Portabellas - version 1 is something which I’ve loved my entire life.
Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. 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. portabella mushrooms.
To begin with this particular recipe, we must prepare a few ingredients. You can have crab stuffed portabellas - version 1 using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Crab stuffed Portabellas - version 1:
- Get 4 portabella mushrooms
- Take 1 lb. crab meat
- Prepare 1 c. minced celery
- Prepare 1/2 c. minced onion
- Get 1/4 c. parsely
- Get 1 1/2 c. croutons
- Prepare 1/2 stick butter
- Prepare 1/2 teaspoon garlic salt or to taste
- Take to taste old bay seasoning or similar
- Prepare 1 c. fresh parmesan or sharp white cheese
- Make ready 1 c. seafood or vegetable broth
Add the chopped parsley and lemon zest to crab mixture and mix to combine. Crab-stuffed portobello mushrooms can do double duty as a tasty starter for a casual dinner party, or a light main course for two. Crab Stuffed Portobello Mushrooms Portobello Mushroom Recipes Shrimp Stuffed Mushrooms Portabello Mushrooms. Crab stuffed portobello mushroom set on serving plate with fresh ingredients behind.
Instructions to make Crab stuffed Portabellas - version 1:
- Heat oven to 350° Rinse & remove stems from mushrooms. Place in large caserole dish with 1 cup of water in the bottom
- Shred crabmeat, mince your ingredients and set aside.
- Heat large skillet and melt butter, add the onion & celery. Saute for 3 minutes on medium heat. Add broth & seasonings. Simmer for 5 minutes.
- Add croutons & crabmeat. Stir and saute till the luquid is absorbed. The mixture should pack nicely.
- Spoon stuffing onto each mushroom packing gently. Cover pan with foil & bake for 15 minutes.
- Remove foil & top each mushroom with cheese. Place back in the oven and broil till the cheese is golden & bubbly. ENJOY!
This stuffed mushroom cap recipe mixes two types of bread crumbs and two types of cheese with crab meat for a tasty topping to your portobellos. Hongos portobello rellenos - Stuffed Portobello Mushrooms. Cocina al Natural. "Crab" Stuffed Portobello Mushroom with Roasted Pine Nut Pesto Brussels Sprouts and Asparagus! So vegan!.did not mind our kitchen banter in the background! This Girl Has Mastered The Crab Dancing.
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