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.
CRAB STUFFED PORTABELLA MUSHROOMS
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
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 MUSHROOMS
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Provided by Wilma Scott
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
- Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
- Bake for 15 minutes. Remove from oven, and serve immediately
Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g
CRAB-STUFFED PORTOBELLO MUSHROOMS
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
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
STUFFED PORTOBELLO MUSHROOMS
These vegetarian stuffed portobello mushrooms are a healthy recipe packed with baby spinach, marinara, and topped with mozzarella cheese.
Provided by Elizabeth Lindemann
Categories Main
Time 45m
Number Of Ingredients 10
Steps:
- Preheat your oven to 425 degrees F. Arrange a wire baking rack inside a rimmed baking sheet (lined with foil, if desired).
- Wash the portobello mushrooms off and dry with clean paper towels. Use a paring knife to slice the stems off, and use your hands to pull off any soft parts of the mushroom along the edge that overlaps the gills. Reserve these parts.
- Place the mushrooms stem side down on the rack in the baking sheet. Brush with 1/2 tablespoon of olive oil and season with salt and pepper. Turn them stem side up and repeat on the other side with the remaining 1/2 tablespoon olive oil. Roast in preheated oven for 20 minutes.
- While the mushrooms are roasting, chop up the stems and any other scraps from the mushrooms. Sauté the onion and chopped mushroom in 1 tablespoon of the olive oil in a medium skillet over medium-high heat with a pinch of salt and pepper until softened and starting to brown (about 3 minutes). Add the baby spinach and sauté until wilted (about 1 minute). Add the chopped garlic and sauté until fragrant (about 1 minute). Add the marinara sauce (1 cup) and stir together. Turn off heat.
- In a small bowl, mix together the breadcrumbs (1/4 cup), remaining 1 tablespoon of olive oil, dried oregano (1 teaspoon), and a pinch of salt and pepper.
- Remove mushrooms from oven. You may notice pools of liquid inside each cap. Use a paper towel held by tongs to press down in each cap to absorb as much liquid as you can.
- Divide the marinara mixture evenly into each mushroom cap, followed by 1/4 cup of mozzarella cheese on each. Sprinkle each evenly with the breadcrumb mixture.
- Continue baking at 425 degrees F for 10-15 more minutes, until cheese is melted and breadcrumbs are toasted. Serve hot.
Nutrition Facts : ServingSize 1 stuffed mushroom, Calories 255 kcal, Carbohydrate 16 g, Protein 11 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 567 mg, Fiber 3 g, Sugar 7 g
PORTOBELLO WITH EGGPLANT AND ZUCCHINI
Make and share this Portobello With Eggplant and Zucchini recipe from Food.com.
Provided by Phil Franco
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F
- Clean the mushrooms.
- Lightly coat a 13 x 9 x 2-inch baking pan with olive oil.
- Place the mushrooms, cap side down, in the pan and bake for 10 to 14 minutes, or until the mushrooms are tender.
- Sprinkle with salt and pepper and reserve.
- Don't turn off the oven or clean the pan.
- Heat 1 to 2 tbs of olive oil in a large nonstick skillet over medium heat.
- Add the zucchini slices and saute, turning once, until lightly browned, about 5 minutes.
- Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
- Remove the stems from the eggplants; halve each lengthwise, and then cut into 1/4 inch crescent slices.
- Adding more olive oil if necessary and keeping the skillet hot at all times, add the eggplant and saute, turning once, until lightly browned on both sides, about 5 minutes.
- Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
- Oil the baking dish again, if necessary, and add the mushrooms, create the layers by topping each mushroom with the zucchini, eggplant, provolone, red pepper, and mozzarella on top.
- Bake the Portobello caps for 6 to 8 minutes, or until the cheese has melted and ingredients are heated through.
- Allow to rest for 5 minutes, before serving. Serves 3-4.
- That's it!
Nutrition Facts : Calories 768.4, Fat 60.7, SaturatedFat 23.6, Cholesterol 109.2, Sodium 976.3, Carbohydrate 23.6, Fiber 10.9, Sugar 10.3, Protein 37.1
CRAB-STUFFED MUSHROOMS
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
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 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 :
10 EASY STUFFED MUSHROOMS YOU NEED TO TRY
These stuffed mushroom recipes are perfect to serve at your next party! From spicy to savory to seafood-stuffed, you'd better make extra since these bites will disappear quickly.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a stuffed mushroom recipe in 30 minutes or less!
Nutrition Facts :
CRAB-STUFFED PORTOBELLO MUSHROOMS
A rich stuffing intensifies the earthy flavor of portobello mushrooms.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 10
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
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