Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, crab stuffed portabellas - version 1. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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!
Crab stuffed Portabellas - version 1 is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Crab stuffed Portabellas - version 1 is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have crab stuffed portabellas - version 1 using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Crab stuffed Portabellas - version 1:
- Take 4 portabella mushrooms
- Prepare 1 lb. crab meat
- Get 1 c. minced celery
- Make ready 1/2 c. minced onion
- Make ready 1/4 c. parsely
- Take 1 1/2 c. croutons
- Prepare 1/2 stick butter
- Take 1/2 teaspoon garlic salt or to taste
- Make ready to taste old bay seasoning or similar
- Take 1 c. fresh parmesan or sharp white cheese
- Prepare 1 c. seafood or vegetable broth
Sprinkle with paprika and remaining cheese. How to make crab-stuffed portobello mushrooms. It's surprisingly easy, considering it's such an elegant dish. The detailed instructions are included in the recipe card below.
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!
Once heated, add the portobello stems and sliced scallions and saute until. Serve with a salad, french bread and wine. Remove from the heat; stir in the crab, Romano, parsley, garlic powder and onion powder. Rinse and pat dry the mushrooms. Brush olive oil and sprinkle seasoning on both sides of the mushrooms.
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