Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, crab stuffed portabellas - version 1. It is one of my favorites. This time, I will make it a bit tasty. This will be really 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. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. 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.
Crab stuffed Portabellas - version 1 is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Crab stuffed Portabellas - version 1 is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook crab stuffed portabellas - version 1 using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Crab stuffed Portabellas - version 1:
- Make ready 4 portabella mushrooms
- Get 1 lb. crab meat
- Make ready 1 c. minced celery
- Make ready 1/2 c. minced onion
- Prepare 1/4 c. parsely
- Take 1 1/2 c. croutons
- Make ready 1/2 stick butter
- Take 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
- Take 1 c. seafood or vegetable broth
Crab stuffed mushrooms with cheese are delectable on their own for any occasion, but serve it with some. portabella mushrooms. Add cheddar and stir until melted. Pour this over remaining ingredients, except crumbs and parmesan and mix well. 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.
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!
Pour this over remaining ingredients, except crumbs and parmesan and mix well. 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. Crab stuffed portabella mushrooms. imitation crab meat, shredded bread crumbs Parmesan cheese butter hot sauce egg portabella caps. Cooking Channel serves up this Portobello Crab Rockefeller recipe plus many other recipes at CookingChannelTV.com. Turn the heat off and add the crab, season lightly with salt and pepper and transfer to a small bowl.
So that’s going to wrap this up for this exceptional food crab stuffed portabellas - version 1 recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
