CRAB STUFFED PORTOBELLOS
Steps:
- Preheat the oven to 350 degrees F.
- Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
- Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.
CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 4 appetizer portions
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
- Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
- Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
- Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.
STUFFED PORTOBELLO MUSHROOM CAPS
I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.
Provided by rocklighting
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
- Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
- Bake in preheated oven until heated through and golden on top, about 30 minutes.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g
CRAB-STUFFED PORTOBELLOS
Fans of portobello mushrooms will want to make these delectable treats filled with a tasty blend of crabmeat, cheese and sweet red pepper again and again. -Pat Ford, Southampton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender. , In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 414 calories, Fat 30g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1014mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
CRAB CAKE-STUFFED PORTOBELLOS
Served as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. -Jennifer Coduto, Kent, Ohio
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.
Nutrition Facts :
GREEK STUFFED PORTABELLA MUSHROOMS
I was searching for a good stuffed mushroom recipe that we could have for a main meal. I couldn't find one that really tickled my tastebuds so I made this one up and I was really pleased with the results. They were delicious!
Provided by MarieRynr
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Wipe the mushrooms and place, gill side up, in a greased baking dish.
- Place in a preheated 220*C oven for about 8 minutes.
- Heat the olive oil in a frying pan and saute the onions until soft. Stir in the sundried tomatoes, olives, and chopped spinach. Cook for a few minutes, then add the chopped plum tomatoes and the crushed croutons. Take off the heat and let sit for a few minutes. Crumble in two thirds of the feta cheese.
- Take mushrooms out of oven. Spoon the topping evenly over each mushroom. Crumble the remaining feta cheese over top.
- Return to oven and bake until bubbly and feta on top is slightly browned.
- Serves 3 as a main course or 6 as a starter, depending on how big your mushrooms are.
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