Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, crab stuffed portabellas - version 1. One of my favorites. This time, I’m gonna make it a bit tasty. 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’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Crab stuffed Portabellas - version 1 is something that I have loved my entire life. They are nice and they look fantastic.
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. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel This gorgeous yet easy to make dish of crab-stuffed portobello mushrooms is perfect as an appetizer or even as a tasty main course.
To get started with this recipe, we must 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:
- Prepare 4 portabella mushrooms
- Get 1 lb. crab meat
- Get 1 c. minced celery
- Prepare 1/2 c. minced onion
- Take 1/4 c. parsely
- Prepare 1 1/2 c. croutons
- Take 1/2 stick butter
- Get 1/2 teaspoon garlic salt or to taste
- Get to taste old bay seasoning or similar
- Take 1 c. fresh parmesan or sharp white cheese
- Make ready 1 c. seafood or vegetable broth
Pour this over remaining ingredients, except crumbs and parmesan and mix well. Stuff Mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up. Crab imperial baked in a Ramekin just got UPGRADED. Feel free to omit the cheese if you choose or experiment with different types of cheese.
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!
I have used mozzarella, provolone, Swiss, Fontina and Asiago. How to Make Crab Stuffed Portabella Caps. Turn the heat off and add the crab, season lightly with salt and pepper and transfer to a small bowl. Add the chopped parsley and lemon zest to crab mixture and mix to combine. 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.
So that’s going to wrap it up with this exceptional food crab stuffed portabellas - version 1 recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
