Hey everyone, it is 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. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. Crab Stuffed Portabella Mushrooms are the decadent appetizer that feels rich without being unhealthy.
Crab stuffed Portabellas - version 1 is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Crab stuffed Portabellas - version 1 is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first 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:
- Get 4 portabella mushrooms
- Prepare 1 lb. crab meat
- Make ready 1 c. minced celery
- Take 1/2 c. minced onion
- Make ready 1/4 c. parsely
- Make ready 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
- Get 1 c. fresh parmesan or sharp white cheese
- Prepare 1 c. seafood or vegetable broth
Add the chopped parsley and lemon zest to crab mixture and mix to combine. How to Make Crab Stuffed Portabella Caps. Try a new way to stuff your mushrooms with Crab-Stuffed Portobello Caps! You can either grill or broil these Crab-Stuffed Portobello Caps.
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!
Mushroom Gruyere Recipes Crab Recipes Shellfish Recipes Dairy Recipes Appetizer Brunch. Crab stuffed portobello mushroom set on serving plate with fresh ingredients behind. My daughter created this recipe from her bag of culinary tricks after I brought home some beautifully large portabella caps and jumbo lump crab meat! Wash portabella caps, gently scrape gills out with a teaspoon. Crab stuffed portabella mushrooms. imitation crab meat, shredded bread crumbs Parmesan cheese butter hot sauce egg portabella caps.
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