Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, crab stuffed portabellas - version 1. One of my favorites food recipes. For mine, 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 favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Crab stuffed Portabellas - version 1 is something that I’ve loved my entire life.
A quick mixture of lump crab meat is stuffed into portobello mushroom caps, then baked until it is golden brown on top, while the mushroom beneath is juicy and tender. I made these with my left over crab legs. This is very rich & uber delicious!
To get started with this recipe, we must prepare a few ingredients. You can have crab stuffed portabellas - version 1 using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Crab stuffed Portabellas - version 1:
- Get 4 portabella mushrooms
- Get 1 lb. crab meat
- Take 1 c. minced celery
- Prepare 1/2 c. minced onion
- Prepare 1/4 c. parsely
- Take 1 1/2 c. croutons
- Prepare 1/2 stick butter
- Take 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
- Get 1 c. seafood or vegetable broth
In the same oven proof skillet, coat the bottom with oil. How to make crab-stuffed portobello mushrooms. It's surprisingly easy, considering it's such an elegant dish. The detailed instructions are included in the recipe card below.
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!
Remove stems from mushrooms (discard or save for another use); set caps aside. Gently stir in crab and onion. Once heated, add the portobello stems and sliced scallions and saute until. This tasty appetizer seasoned with thyme, oregano, and savory. When cleaning mushrooms, don't run them under water.
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