Crabmeat Stuffed Portobello Mushroom Caps Emeril Recipes

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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.

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 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

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.

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.

CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS (EMERIL)



Crabmeat Stuffed Portobello Mushroom Caps (Emeril) image

This gem of an Emeril recipe is one that will not leave you feeling wiped out. It really is easy but it does take a bit more work than usual. This is definitely a "day off from work" or weekend recipe. IT'S YUMMY!!!! My note for this one is make certain you get jumbo lump crabmeat -- none of that stuff with crab claw meat and tons of shells. Get good quality crabmeat. If you live in an area where crabmeat isn't readily accessible, there are places where you can order it and have it shipped fresh to your door. Also, remember to NEVER wash mushrooms. Just dust them off with a clean cloth. The reason for this is that mushrooms take in water like a sponge. You'll end up with gooey mushrooms if you wash them in water. A damp towel will do you just fine. Cook up this luscious Emeril dish. Enjoy!

Provided by Adrienne in Reister

Categories     Crab

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 12

4 portabella mushrooms, stemmed large 4 to 5-ounce caps
3 tablespoons olive oil
1 1/4 teaspoons salt
3/4 teaspoon fresh ground white pepper
2 tablespoons unsalted butter
1/4 cup small-diced onion
2 tablespoons all-purpose flour
1 cup whole milk
1 pinch freshly grated nutmeg
1/2 lb lump crabmeat, picked over
1/3 cup grated gruyere
4 teaspoons breadcrumbs

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.

Nutrition Facts : Calories 326.5, Fat 21.8, SaturatedFat 8.1, Cholesterol 74.3, Sodium 1018.3, Carbohydrate 13.4, Fiber 1.7, Sugar 5.3, Protein 20.3

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

EASY PHILADELPHIA STUFFED MUSHROOMS



Easy PHILADELPHIA Stuffed Mushrooms image

Get the party started with these Easy PHILADELPHIA Stuffed Mushrooms. These cream cheese-stuffed mushrooms combine a variety of delectable ingredients for a tasty amuse-bouche that everyone will love.

Provided by Kraft Heinz

Yield 18 servings

Number Of Ingredients 10

fresh mushrooms (about 1-1/2 to 2-inch diameter)
cups (about 1/2 of 6-oz. pkg.) STOVE TOP Stuffing Mix for Chicken
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup KRAFT Real Mayo
cup KRAFT Grated Parmesan Cheese
pkt. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
Tbsp. dried minced onion
Tbsp. butter, melted
Tbsp. chopped fresh parsley
tsp. ground red pepper (cayenne)

Steps:

  • Remove and discard mushroom stems. Place stuffing mix in small bowl.
  • Mix cream cheese, mayo, Parmesan, dressing mix and onion until blended.
  • Fill mushroom caps with cream cheese mixture. Dip tops, 1 at a time, in stuffing mix; place, cream cheese sides up, on rimmed baking sheet. Drizzle with butter.
  • Bake 30 min. Sprinkle with parsley and red pepper.

CRABMEAT STUFFED PORTABELLA MUSHROOM CAPS



Crabmeat Stuffed Portabella Mushroom Caps image

Make and share this Crabmeat Stuffed Portabella Mushroom Caps recipe from Food.com.

Provided by Chef Heather

Categories     Vegetable

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

4 large portabella mushroom caps, stemmed
3 tablespoons olive oil
2 tablespoons butter
1/4 cup sweet onion, minced
2 tablespoons all-purpose flour
1 cup whole milk
1/2 lb lump crabmeat
1/3 cup swiss cheese, shredded
2 tablespoons breadcrumbs
salt and pepper, to taste

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the mushroom caps with the 2 tablespoons of the olive oil and season with salt and 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 salt and pepper.
  • 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.

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