Crab stuffed Portabellas - version 1
Crab stuffed Portabellas - version 1

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, crab stuffed portabellas - version 1. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Crab stuffed Portabellas - version 1 is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Crab stuffed Portabellas - version 1 is something that I have loved my whole life.

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 components. You can have 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:
  1. Get 4 portabella mushrooms
  2. Prepare 1 lb. crab meat
  3. Make ready 1 c. minced celery
  4. Take 1/2 c. minced onion
  5. Make ready 1/4 c. parsely
  6. Get 1 1/2 c. croutons
  7. Get 1/2 stick butter
  8. Prepare 1/2 teaspoon garlic salt or to taste
  9. Make ready to taste old bay seasoning or similar
  10. Make ready 1 c. fresh parmesan or sharp white cheese
  11. Take 1 c. seafood or vegetable broth

I made these with Portobello mushrooms and served them as an entree. I added some red bell pepper. I didn't have any savory so I didn't include that but I did add a pinch of lemon. I took some baby portabella mushrooms and cored out the stem.

Instructions to make Crab stuffed Portabellas - version 1:
  1. Heat oven to 350° Rinse & remove stems from mushrooms. Place in large caserole dish with 1 cup of water in the bottom
  2. Shred crabmeat, mince your ingredients and set aside.
  3. Heat large skillet and melt butter, add the onion & celery. Saute for 3 minutes on medium heat. Add broth & seasonings. Simmer for 5 minutes.
  4. Add croutons & crabmeat. Stir and saute till the luquid is absorbed. The mixture should pack nicely.
  5. Spoon stuffing onto each mushroom packing gently. Cover pan with foil & bake for 15 minutes.
  6. Remove foil & top each mushroom with cheese. Place back in the oven and broil till the cheese is golden & bubbly. ENJOY!

Then drizzled some bacon drippings inside and seasoned them up, then stuffed the portabellas with a Crab, Bacon, Feta Cheese, Scallions and some Cajun Spices. 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. So I'm adding a crab stuffed portobello mushroom app to my menu and was wondering what the best way to go about precooking/reheating these for fast. Includes portobello caps, lump crab meat, eggs, panko breadcrumbs, sweet onion, garlic, fresh thyme leaves, lemon, ground black pepper, salt, muenster cheese.

So that is going to wrap this up with this special food crab stuffed portabellas - version 1 recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!