Crab Stuffed Portobellos Recipes

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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 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.

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 PORTOBELLOS AND CITRUS-MUSTARD DRESSED GREENS



Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil, eyeball it
4 large portobello mushroom caps, wiped with damp cloth
Grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
2 tablespoons butter, plus 1 tablespoon cut into small dice
1 bay leaf
2 ribs celery from heart of stalk
1 small onion, chopped
1 small red pepper, seeded and chopped
Salt and pepper
2 teaspoons crab boil seasoning (recommended: Old Bay) or 1 teaspoon poultry seasoning plus 1 teaspoon paprika
2 teaspoons hot sauce, eyeball it
6 ounces lump crabmeat, available in fresh seafood section of market in 6 ounce tubs
3 slices white bread, toasted
1 cup chicken stock
A handful chopped parsley leaves
1 bag, 8 ounces, mixed baby greens, any brand or variety
1 rounded tablespoon lemon curd, available near jams and jellies
2 tablespoons white wine vinegar, eyeball it
2 teaspoons Dijon style mustard
1/3 cup extra-virgin olive oil

Steps:

  • Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil. Grill 10 minutes, until tender and season with grill seasoning blend.
  • Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tablespoons butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables. Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies. Butter toasted bread with remaining 1 tablespoon of diced butter. Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley and serve along side greens.
  • Pour lettuce into a bowl. In a smaller bowl, combine lemon curd with vinegar and mustard using a whisk. Whisk in oil in a slow stream and season dressing with salt and pepper, to your taste.

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

SHRIMP AND CRAB STUFFED PORTOBELLO MUSHROOMS



Shrimp and Crab Stuffed Portobello Mushrooms image

This is a great way to use the crab legs after you've been picking and eating crabs! Still have corn, crabs, and shrimp from last night's dinner? This is the answer.

Provided by Elizabeth W.

Categories     Crab

Time 35m

Yield 4 Stuffed portobello mushrooms, 4 serving(s)

Number Of Ingredients 15

4 medium portabella mushrooms (cleaned and stems saved for adding back into mixture)
2 tablespoons butter or 2 tablespoons margarine
1 small onion, finely chopped
1 garlic clove, minced
1/2 lb shrimp (peeled, deveined, and cooked shrimp, chopped)
1 cup crabmeat (fresh if you have been picking)
1 ear of corn (kernels cut off cobb)
1/2 cup breadcrumbs
1 egg, slightly beaten
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
1 ounce parmigiano-reggiano cheese, grated
4 ounces cream cheese, softened
2 teaspoons parsley (fresh, chopped)
salt & pepper (to taste)

Steps:

  • Preheat oven to 425ºF.
  • Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.
  • In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, corn, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Remove from heat. Stir in all remaining ingredients.
  • Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps.
  • Bake, uncovered, about 15 minutes or until mushrooms are tender.

Nutrition Facts : Calories 339.4, Fat 20.6, SaturatedFat 11.1, Cholesterol 169.6, Sodium 713.2, Carbohydrate 22.1, Fiber 2.6, Sugar 6.4, Protein 18.4

CRAB CAKE-STUFFED PORTOBELLOS



Crab Cake-Stuffed Portobellos image

Make and share this Crab Cake-Stuffed Portobellos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

6 large portobello mushrooms
3/4 cup finely chopped sweet onion
2 tablespoons olive oil, divided
1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup seasoned bread crumbs
1/2 cup grated parmesan cheese, plus
1 teaspoon grated parmesan cheese
1 teaspoon seafood seasoning
2 (6 1/2 ounce) containers lump crabmeat, drained and picked over
1/4 teaspoon paprika

Steps:

  • Remove stems from mushrooms; may remove gills or leave them; 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 Parmesan, 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 15 in x 10 in x 1 in baking dish.
  • Bake, uncovered in a preheated 400° oven for 15-20 minutes or until mushrooms are tender.

Nutrition Facts : Calories 337.5, Fat 22.1, SaturatedFat 9.9, Cholesterol 127, Sodium 675.1, Carbohydrate 12.1, Fiber 1.1, Sugar 3.2, Protein 22.7

CRAB STUFFED MUSHROOMS



Crab Stuffed Mushrooms image

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

1 pound fresh mushrooms
7 ounces crabmeat
5 green onions, thinly sliced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon ground savory
ground black pepper to taste
¼ cup grated Parmesan cheese
⅓ cup mayonnaise
3 tablespoons grated Parmesan cheese
¼ teaspoon paprika

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

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