Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, crab stuffed portabellas - version 1. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Crab stuffed Portabellas - version 1 is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Crab stuffed Portabellas - version 1 is something that I have loved my whole life.
A quick mixture of lump crab meat is stuffed into portobello mushroom caps, then baked until it is golden brown on top, while the mushroom beneath is juicy and tender. I made these with my left over crab legs. This is very rich & uber delicious!
To get started with this recipe, we must prepare a few components. You can cook 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:
- Prepare 4 portabella mushrooms
- Prepare 1 lb. crab meat
- Make ready 1 c. minced celery
- Get 1/2 c. minced onion
- Take 1/4 c. parsely
- Make ready 1 1/2 c. croutons
- Take 1/2 stick butter
- Get 1/2 teaspoon garlic salt or to taste
- Prepare to taste old bay seasoning or similar
- Prepare 1 c. fresh parmesan or sharp white cheese
- Get 1 c. seafood or vegetable broth
The detailed instructions are included in the recipe card below. Once heated, add the portobello stems and sliced scallions and saute until. Remove stems from mushrooms (discard or save for another use); set caps aside. Gently stir in crab and onion.
Steps 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!
Old Bay Seasoning, mustard, lemon juice, and salt. Add the crab meat and fold gently until well-mixed, making sure not to break up the lumps of crab meat. In the same oven proof skillet, coat the bottom with oil. This tasty appetizer seasoned with thyme, oregano, and savory. When cleaning mushrooms, don't run them under water.
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