Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, crab stuffed portabellas - version 1. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Crab stuffed Portabellas - version 1 is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Crab stuffed Portabellas - version 1 is something which I have loved my entire life. They’re fine and they look wonderful.
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. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste.
To get started with this recipe, we must prepare a few ingredients. 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
- Prepare 1 c. minced celery
- Get 1/2 c. minced onion
- Make ready 1/4 c. parsely
- Prepare 1 1/2 c. croutons
- Take 1/2 stick butter
- Prepare 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
- Make ready 1 c. seafood or vegetable broth
Crab stuffed mushrooms with cheese are delectable on their own for any occasion, but serve it with some. Try a new way to stuff your mushrooms with Crab-Stuffed Portobello Caps! You can either grill or broil these Crab-Stuffed Portobello Caps. Turn the heat off and add the crab, season lightly with salt and pepper and transfer to a small bowl.
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!
Add the chopped parsley and lemon zest to crab mixture and mix to combine. 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. I have used mozzarella, provolone, Swiss, Fontina and Asiago. All with good results, but i initially added to keep the.
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