Crab Stuffed Portabella Mushroom Caps Recipe Recipe For Zucchini

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS



Crabmeat Stuffed Portobello Mushroom Caps image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 4 appetizer portions

Number Of Ingredients 12

4 large (4 to 5-ounce) portobello mushroom caps, stemmed
3 tablespoons olive oil
1 1/4 teaspoons salt
3/4 teaspoon freshly ground white pepper
2 tablespoons unsalted butter
1/4 cup small-diced onions
2 tablespoons all-purpose flour
1 cup whole milk
Pinch freshly grated nutmeg
1/2 pound lump crabmeat, picked over
1/3 cup grated Gruyere
4 teaspoons bread crumbs

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.

CRAB-STUFFED PORTOBELLO MUSHROOMS



Crab-Stuffed Portobello Mushrooms image

These quick and easy crab-stuffed portobello mushrooms can serve as a tasty starter for a casual dinner party, or a light main course for two.

Provided by Lynne Webb

Categories     Appetizers

Time 35m

Number Of Ingredients 11

4 portobello mushroom caps
8 oz pasteurized crab meat (lump or backfin)
1/2 cup panko crumbs
2 tablespoons sweet onion (minced)
1 to 2 cloves garlic (minced (about 1 teaspoon))
2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
Juice of 1/2 lemon (about 1-1/2 tablespoons)
2/3 cup mild shredded cheese (divided (see recommendations below))
1 egg (lightly beaten)
Salt and freshly ground black pepper
Lemon wedges (for serving)

Steps:

  • Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
  • Remove the stems from the portobello caps, dice them and add to a mixing bowl.
  • Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
  • Season each mushroom cap with salt and pepper and set aside.
  • Add the crab, panko, onions, garlic, thyme and lemon juice to the chopped mushroom stems.
  • Reserve 2 tablespoons of the shredded cheese and add the remainder to the crab mixture.
  • Combine gently and season to taste with salt and pepper before stirring in the beaten egg.
  • Divide the stuffing between the mushrooms and compress gently to form a slight mound.
  • Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.
  • Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.
  • Serve with lemon wedges and a dash of hot sauce if desired.

Nutrition Facts : Calories 255 kcal, Carbohydrate 24 g, Protein 20 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 120 mg, Sodium 581 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 4 g, ServingSize 1 serving

CRAB-STUFFED MUSHROOMS



Crab-Stuffed Mushrooms image

This gorgeous yet easy-to-make dish of crab-stuffed mushrooms is perfect as an appetizer.

Provided by Vered DeLeeuw

Categories     Appetizer

Time 20m

Number Of Ingredients 10

24 large baby Bella mushrooms ((about 1 lb.))
Olive oil cooking spray
8 oz fresh lump crabmeat
¼ cup scallions (chopped )
6 tablespoons sour cream
¼ cup Parmesan (grated)
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon black pepper
⅛ teaspoon paprika

Steps:

  • Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
  • Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
  • Transfer the crabmeat to a medium bowl, feeling through the meat to make sure no shell pieces remain. If using jumbo lump crabmeat (which comes in larger pieces than lump crabmeat), use a fork to break the lumps into smaller pieces.
  • Add the remaining ingredients except for the paprika and mix well with a rubber spatula until fully combined.
  • Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high if needed. Sprinkle the stuffed mushrooms with paprika.
  • Arrange the mushrooms, filling side up, back on the baking sheet (you might need to use a clean new sheet of foil). Lightly spray them with olive oil.
  • Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes. Serve immediately.

Nutrition Facts : ServingSize 3 mushrooms, Calories 83 kcal, Carbohydrate 4 g, Protein 8 g, Fat 4 g, SaturatedFat 2 g, Sodium 295 mg, Fiber 0.5 g, Sugar 1 g

CRAB STUFFED PORTOBELLOS



Crab Stuffed Portobellos image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons coconut oil, melted
1 pound large portobello mushrooms, gills removed, stems removed and stems diced
2 scallions, sliced
4 ounces jumbo lump crabmeat
1 teaspoon Creole seasoning
Himalayan pink salt
Ground black pepper
1/2 cup shredded Parmesan

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.

CRAB CAKE-STUFFED PORTOBELLOS



Crab Cake-Stuffed Portobellos image

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

6 large portobello mushrooms
3/4 cup finely chopped sweet onion
2 tablespoons olive oil, divided
1 package (8 ounces) cream cheese, softened
1 large egg
1/2 cup seasoned bread crumbs
1/2 cup plus 1 teaspoon grated Parmesan cheese, divided
1 teaspoon seafood seasoning
2 cans (6-1/2 ounces each) lump crabmeat, drained
1/4 teaspoon paprika

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 :

CRAB-STUFFED PORTOBELLO MUSHROOMS



Crab-Stuffed Portobello Mushrooms image

A rich stuffing intensifies the earthy flavor of portobello mushrooms.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 10

4 mushrooms large portobello mushrooms, wiped clean (stems removed and diced)
5 tablespoons olive oil, divided
1 pinch salt
1 pinch freshly ground black pepper
2 tablespoons butter
½ medium onion, diced
2 garlic clove (blank)s garlic cloves, minced
⅔ cup crushed buttery round crackers
1 ½ (6 ounce) cans crabmeat, drained
1 cup shredded Italian cheese blend

Steps:

  • Preheat your oven's broiler.
  • Brush both sides of the mushrooms with 3 tablespoons of oil. Sprinkle lightly with salt and pepper, and arrange on a lipped cookie sheet. Broil on highest rack, turning once, until golden and almost cooked through, about 5 minutes. Remove mushrooms and reset oven to 400 degrees F (200 degrees C).
  • Meanwhile, heat remaining oil and butter in a medium skillet over medium-high heat. Stir in mushrooms stems and onions and lightly seasoning with salt and pepper. Cook until tender, about 4 minutes. Add garlic and cook until fragrant, about 1 minute longer. Transfer mushroom mixture to a medium bowl and stir in crackers and crabmeat.
  • Spoon a portion of filling into each mushroom cap and top with cheese. Bake on middle oven rack until filling is heated though and cheese melts, about 15 minutes.

Nutrition Facts : Calories 593 calories, Carbohydrate 30.8 g, Cholesterol 93.6 mg, Fat 41.9 g, Fiber 2.8 g, Protein 25 g, SaturatedFat 13.2 g, Sodium 845.1 mg, Sugar 4.9 g

CRAB STUFFED MUSHROOM CAPS



Crab Stuffed Mushroom Caps image

No one can believe that this recipe is low fat and I get lots of request for it. It is fast, easy and can be made up ahead of time. I got this recipe from the Looneyspoons series

Provided by Abby Girl

Categories     Crab

Time 30m

Yield 16 stuffed mushrooms

Number Of Ingredients 12

16 white mushrooms, large, with stems
1 teaspoon olive oil
2 tablespoons onions, minced
1 (4 ounce) can crabmeat, drained
2 tablespoons unseasoned breadcrumbs
2 tablespoons low-fat mayonnaise
2 tablespoons fresh parsley, chopped
1 tablespoon parmesan cheese, grated
1 egg
1/4 teaspoon salt
1/8 teaspoon black pepper
2 -3 drops hot pepper sauce

Steps:

  • Wash mushrooms and pat dry with paper towels. Pull out stems and mince all or most of the stems to make up 1 cup. Set aside.
  • Heat olive oil in a medium skillet over medium heat. Add minced stems and onions. Cook and stir until vegetables are tender, about 3 - 4 minutes. Be careful not to burn them.
  • In a medium bowl, combine mushroom onion mixture with all regaining ingredients. Using a teaspoon, stuff mushrooms with filling, mounding on top.
  • Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Let sit for 5 - 10 minutes to cool. Serve hot or at room temperature.

Nutrition Facts : Calories 22.4, Fat 0.8, SaturatedFat 0.2, Cholesterol 16.5, Sodium 113.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 2.5

STUFFED PORTOBELLO MUSHROOM CAPS



Stuffed Portobello Mushroom Caps image

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

1 ½ cups crabmeat
1 cup Italian-style bread crumbs
1 cup panko (Japanese bread crumbs)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 egg, beaten
3 tablespoons milk
3 tablespoons butter, melted
12 portobello mushroom caps

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 PORTABELLA MUSHROOMS



Crab Stuffed Portabella Mushrooms image

Make and share this Crab Stuffed Portabella Mushrooms recipe from Food.com.

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons flour
2 teaspoons butter
1 teaspoon Old Bay Seasoning, divided
1/2 teaspoon pepper
3/4 cup milk
1 cup shredded cheddar cheese
1 lb crab, picked
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 green onion, sliced thin
cracker crumb
parmesan cheese
6 portabella mushrooms

Steps:

  • In a small saucepan melt buter, add flour half the old bay and pepper, blend well.
  • Slowly add milk, stir and cook until thickened.
  • Add cheddar and stir until melted.
  • Pour this over remaining ingredients, except crumbs and parmesan and mix well.
  • Stuff Mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up to you-and bake in a 350 degree oven for 35-45 minutes.
  • Serve with a salad, french bread and wine.

CRAB-STUFFED PORTOBELLO CAPS



Crab-Stuffed Portobello Caps image

Try a new way to stuff your mushrooms with Crab-Stuffed Portobello Caps! You can either grill or broil these Crab-Stuffed Portobello Caps.

Provided by My Food and Family

Categories     Meal Recipes

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

1/3 cup KRAFT Balsamic Vinaigrette Dressing
6 portobello mushrooms, gills removed
1 can (6 oz.) crabmeat, drained, flaked
1/4 cup dry bread crumbs
2 Tbsp. drained diced pimentos
1 green onion, thinly sliced
1/4 cup KRAFT Real Mayo Mayonnaise
1-1/2 tsp. lime juice
1/4 tsp. ground red pepper (cayenne)
2 Tbsp. KRAFT Shredded Parmesan Cheese

Steps:

  • Pour dressing over mushrooms in shallow dish; turn to coat both sides. Refrigerate 1 hour to marinate.
  • Meanwhile, combine crabmeat, bread crumbs, pimentos and onions in large bowl. Mix mayo, lime juice and pepper until blended. Add to crabmeat mixture; mix lightly. Refrigerate until ready to use.
  • Heat grill to medium-high heat. Grill mushrooms 3 min. on each side or until tender.
  • Heat broiler. Fill each mushroom cap with 1/4 cup crabmeat mixture, sprinkle with 1 tsp. cheese. Broil, 6 inches from heat, 1 to 2 min. until crabmeat mixture is heated through and cheese is melted.

Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

CRAB-STUFFED PORTOBELLOS



Crab-Stuffed Portobellos image

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

2 large portobello mushrooms
2 tablespoons olive oil
1 garlic clove, minced
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
5 teaspoons mayonnaise
2 roasted sweet red pepper halves, drained
2 slices provolone cheese

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.

More about "crab stuffed portabella mushroom caps recipe recipe for zucchini"

10 BEST CRAB STUFFED PORTOBELLO MUSHROOMS RECIPES - …
10-best-crab-stuffed-portobello-mushrooms image
2022-04-10 Crab Stuffed Portobello Mushrooms This Ole Mom. green onions, crab boil, olive oil, pepper, salt, portobello mushrooms and 10 more. St. Andre and Crab Stuffed Portobello Mushrooms The Adventures of Kitchen Girl. …
From yummly.com


10 BEST ZUCCHINI AND PORTOBELLO MUSHROOMS RECIPES | …
Portobello Mushrooms Stuffed with Yellow Zucchini, Chorizo, and Philadelphia Cream Cheese On dine chez Nanou. onion, Parmesan cheese, yellow …
From yummly.com


CRAB-STUFFED PORTOBELLO CAPS - PLAIN.RECIPES
Clean mushroom caps; place in shallow dish. Pour dressing over mushrooms. Marinate in refrigerator 1 hour. Meanwhile, mix mayonnaise, lime juice and red pepper in large bowl. Add crabmeat, bread crumbs, pimiento and green onion; mix well. Cover. Refrigerate until ready to use. Preheat grill to medium-high heat.
From plain.recipes


EASY CRAB CAKE STUFFED PORTOBELLO MUSHROOMS - AMYCASEYCOOKS
2012-05-29 Preheat oven to 400 degrees. Remove the stems and brown gills from the undersides of the mushrooms with a spoon and discard. Place mushroom caps stem side down on a baking sheet and brush with olive oil and sprinkle with salt and pepper. Roast for about 10 – 12 minutes or until the mushrooms are softened but still hold their shape.
From amycaseycooks.com


CRAB-STUFFED PORTOBELLO MUSHROOMS | RECIPE CART
4 portobello mushroom caps 8 oz pasteurized crab meat (lump or backfin) 1/2 cup panko crumbs 2 tablespoons sweet onion, minced 1 to 2 cloves garlic, minced (about 1 teaspoon) 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried) Juice of 1/2 lemon (about 1-1/2 tablespoons) 2/3 cup mild shredded cheese, divided (see recommendations below) 1 egg, lightly beaten Salt and …
From getrecipecart.com


CRAB-STUFFED MUSHROOMS WITH PARMESAN CHEESE RECIPE
2021-12-16 Taste and add salt, as needed. The Spruce / Cara Cormack. Fill the mushrooms, mounding the stuffing in each cap. The Spruce / Cara Cormack. Sprinkle each filled mushroom cap with a little Parmesan cheese, if desired. The Spruce / Cara Cormack. Bake for 15 to 20 minutes, until the crab stuffing is hot and mushroom caps are tender.
From thespruceeats.com


STUFFED PORTOBELLO MUSHROOM CAPS {MAIN OR ... - EASY LOW CARB
2020-08-11 Preheat oven to 375°F. Brown ground beef, onion and garlic until no pink remains. Drain any fat. Add riced cauliflower and Italian seasoning and cook an additional 5-7 minutes or until softened. Stir in pasta sauce. Meanwhile, remove the stems from the mushroom caps.
From easylowcarb.com


CRAB MEAT-STUFFED MUSHROOM CAPS RECIPE | MYRECIPES
Spoon crab meat mixture into mushroom caps, and sprinkle with Parmesan cheese. Bake at 350° for 15 minutes. Transfer to a serving platter, and serve hot. Bake at 350° for 15 minutes. Transfer to a serving platter, and serve hot.
From myrecipes.com


SEAFOOD STUFFED PORTOBELLO MUSHROOMS RECIPE | BUMBLE BEE ...
Gently fold in 1/2 the parmesan cheese, shrimp, crab, 1/4 cup bread crumbs, and 1 tablespoon parsley. Fill each mushroom cap with 1/4 of the stuffing. Top each with remaining Parmesan, bread crumbs, and chopped parsley. Brush the outside of each mushroom caps with olive oil. Bake for 15 minutes, or until mushrooms are golden and tender.
From bumblebee.com


CRAB STUFFED MUSHROOMS - CULINARY HILL
2018-02-10 Baby portobello mushrooms: Or white button mushrooms. Just be sure to clean whichever you choose (more tips about how to clean mushrooms below) and remove the stems. Yield: This stuffed mushroom recipe makes about 16 pieces, enough for 8 servings, 2 pieces each. You will have more or fewer servings depending on the size of your baby portobello ...
From culinaryhill.com


CRAB-STUFFED PORTOBELLOS RECIPE | MYRECIPES
Beat cream cheese at medium speed of a mixer until smooth. Add green onions and the next 4 ingredients (green onions through pepper); beat well. Stir in crabmeat, tomatoes, and cheese. Spoon mixture evenly into mushroom caps; sprinkle each cap with 1 tablespoon breadcrumbs, and place on a baking sheet. Bake at 425° for 15 minutes or until tops ...
From myrecipes.com


CRAB STUFFED PORTOBELLO MUSHROOMS - THIS OLE MOM
2016-03-05 This Crab Stuffed Portobello Mushrooms recipe is a sponsored post from Hamilton Beach. Thank you for supporting the brands that help support and make This Ole Mom possible. Crab Stuffed Portobello Mushrooms are perfect to eat as a meal or appetizer. My family enjoys eating these delicious mushrooms as a meal with a salad, especially during Lenten season. I …
From thisolemom.com


CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS - EMERILS.COM
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 ...
From emerils.com


ZUCCHINI STUFFED PORTOBELLO MUSHROOMS RECIPE - RECIPETIPS.COM
Zucchini Stuffed Portobello Mushrooms Recipe - Ingredients for this Zucchini Stuffed Portobello Mushrooms include Portobello mushrooms, cleaned and dried, stems removed (large), zucchini, unpeeled, scrubbed and shredded and drained (small), olive oil, garlic, minced, dried oregano, dried thyme, dried basil, Salt and pepper, to taste, egg.
From recipetips.com


CRAB STUFFED MUSHROOM CAPS | METRO
Browse the : « Crab Stuffed Mushroom Caps » page of the « Recipes » category. Metro, your grocer!
From api.metro.ca


CRAB-STUFFED PORTOBELLO MUSHROOMS - COOKSISTER | FOOD ...
2012-03-07 These crab-stuffed portobello mushrooms make great use of tinned crab meat to create an elegant starter that can be whipped up in 30 minutes or made in advance. Author: Jeanne Horak. Recipe type: Appetiser. Cuisine: European. Serves: 4. Ingredients. 4 large Portobello mushrooms (about 240g in total) 120g tinned crab meat; 3 spring onions, thinly …
From cooksister.com


CRAB STUFFED PORTOBELLO MUSHROOMS - THE SOPHISTICATED CAVEMAN
2016-06-25 Instructions. Preheat the oven to 375°F. Wipe the portobellos caps clean of any dirt and use a knife to remove the stems. Combine the crab, egg, mayo, onion, red pepper, seasonings, and two tablespoons of almond flour in a large bowl. Gently mix with a fork until well combined. Place the mushrooms in a baking dish and stuff with the crab mixture.
From thesophisticatedcaveman.com


CRAB STUFFED PORTABELLA MUSHROOM CAPS - ALL INFORMATION ...
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 and stuffed into mushroom caps.
From therecipes.info


STUFFED MUSHROOMS WITH IMITATION CRAB MEAT - CHEF JOHN
2014-06-26 Stuffed Mushrooms with Imitation Crab Meat. Posted on June 26, 2014 by Chef John Fuller. As a chef most people find it shocking when they hear that I am not a huge fan of mushrooms. Not that I dislike all mushrooms, I do really like a morel cream sauce. My wife’s family really loves mushrooms and while out at the farmers market we came by some beautiful …
From chefjohnfuller.com


CRAB STUFFED PORTABELLA MUSHROOMS - RECIPE | COOKS.COM
Parmesan cheese. butter. hot sauce. egg. portabella caps. Mix first 6 ingredients together in a bowl. Take the stem out of the mushroom cap. Stuff each cap and place in 350°F oven for 20 minutes. Sprinkle with more Parmesan cheese and broil until golden brown.
From cooks.com


CHEESE AND ZUCCHINI STUFFED PORTOBELLO MUSHROOMS
2021-03-28 Portobello mushroom caps stuffed with fennel, shallots, zucchini, breadcrumbs and three types of Italian cheese. I first shared this recipe for Three Cheese Zucchini Stuffed Portobello Mushrooms back in 2012. So though it’s not a new post, it certainly is a delicious recipe that I can’t wait to share again.
From carriesexperimentalkitchen.com


ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOM CAPS RECIPE ...
Place mushrooms cap side up on a foil covered cookie sheet. 5. Brush butter/garlic mix on the mushroom cap. 6. Heat mushrooms in oven for 5 minutes. 7. Brown of the Italian sausage in a skillet while heating mushroom caps. 8. Stir tomato paste, 1/2 cup of water, 1 tsp garlic into the meat until meat is fully cooked.
From recipes.sparkpeople.com


Related Search