Portabella Crab Hash Napoleonwilted Spinachcreamed Garlic Recipes

PORTABELLO MUSHROOM & CRAB HASH NAPOLEON

Steps:

• Pre heat oven to 425°F. Clean Portobello mushroom and remove "gills", coat with olive oil in a large bowl and season with salt and pepper.
• Place on a roasting pan and roast in oven for 20 min.
• Sauté green bell pepper, red bell pepper, garlic and onion until onions are translucent.
• Let cool.
• When pepper/onion mix is cool, combine with all other ingredients.
• Adjust seasoning.Remove mushrooms from the oven and place upside down on a rack to cool slightly. x
• Adjust seasoning.Remove mushrooms from the oven and place upside down on a rack to cool slightly.
• When cool enough to handle, fill with crab mix, to make an even saucer shape.
• Sautee until brown in a large sauté pan with crab side down first. Lightly wilt the spinach in a sauté pan.
• Place a thin layer of spinach on the crab and cut the mushroom cap in half.
• Place one half on top of the other so the spinach meets, to make a sandwich.
• Cut in three wedges and place around plate with wilted spinach in the center.
• Serve with roasted garlic cream and Cabernet reduction. Garnish plate with whole roasted garlic cloves.

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 HASH (CHEESECAKE FACTORY) RECIPE - (4.4/5)

Steps:

• Remove any cartilage and shell from the crab meat. Cut the meat into chunks. Cover and refrigerate. Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes. Drain and let cool. Cut the potatoes, with their skins, into 1/2 inch dice. Place in a mixing bowl. Cook the bacon in a saute pan over medium heat until browned and crisp. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan. Add the bacon to the potatoes. Return the saute pan to the heat and add the onion and pepper. Turn up the heat and cook for 5 to 6 minutes until browned. Add the thyme and paprika, mix well and remove from the heat. Add the onion and pepper (including the fat) to the potatoes. Mix in the crab meat and season with salt and pepper. Mix very well, mashing the potato a bit so that the mixture sticks together. Divide the mixture into four 8-ounce portions and shape into 5 inch cakes. Refrigerate until ready to cook. Fill a deep pan with water for poaching the eggs. Lightly salt the water and add 1 tablespoon white vinegar for each cup of water. Bring to a boil, then lower the heat so that it barely simmers. Heat the oil in a well-seasoned large skillet over medium high heat. Cook the hash"cakes" . SERVE: Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on. Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish. Serve at once topped with the hollandaise sauce. HOLLANDAISE SAUE: Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in the microwave for 15-20 seconds and whisk. Makes enough for the dish above. Note: If the sauce separates after microwaving, just add a splash of water and whisk until combined. Preheat oven to 350 degrees fahrenheit. On top of the stove, heat a large heavy skillet over medium heat. Add 1 tablespoon of the butter to the hot pan and heat until it begins to foam. Season the beef with salt and sprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks. Add the first steak to skillet and sear, cooking no more than 1 to 2 minutes before turning it over and cook 1 minute on the second side. Remove the steak from the pan to a warm ovenproof platter. Repeat with the remaining steak. Keep Steaks warm in low oven. After the steaks are cooked and warming, add the pearl onions to skillet, add more butter if needed, cook 2 minutes until translucent. Add mushrooms and saute 1-2 minutes. Add the wine and Worcestershire sauce to the pan, bring quickly to a boil. Stir in the mustard. Allow this to cook 1 minute before adding the stock. Cook 1 minute more. Add the cream. Bring just to a boil. Remove from the heat and stir in the chives. Place steaks on individual plates topping with sauce.

CRAB-STUFFED PORTOBELLOS

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.

CRAB CAKE-STUFFED PORTOBELLOS

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.

PORTOBELLO NAPOLEON

Steps:

• Slice the portobellos into 3 pieces each, grill and keep warm. Heat garlic in 1-ounce olive oil. Add beans and season with salt and pepper. In a separate pan, heat the olive oil and saute the chard. Season and grill the tomatoes, reserve warm. Set rice in the center of the plate. Top with mushroom, red tomato, chard, portobello, yellow tomato, chard, portobello. Surround with the beans and top with Parmesan.

PORTOBELLO CRAB ROCKEFELLER

Steps:

• Preheat the oven to 350 degrees F.
• Remove the stems from the portobello mushrooms and chop the stems. Set the whole mushroom caps aside.
• In a medium heated frying pan add olive oil, onion, garlic, and mushroom stems. Saute until soft, about 3 minutes. Deglaze pan with white wine.
• Pour in half-and-half and mix well. Add chopped spinach and cook until soft, about 5 minutes. Shake in grated Parmesan and breadcrumbs. Sauce will thicken when heated through, another few minutes. Remove from heat.
• On a baking sheet, or large pan with a grate, arrange mushrooms, cavity-side up. Spoon in enough spinach mixture to fill the portobello mushroom cap. Stack on a couple spoonfuls of crab. Top with mozzarella cheese. Bake for 25 to 30 minutes, checking occasionally to make sure the cheese doesn't burn. Remove mushrooms from the oven and serve warm.

CRAB FILLED PORTABELLA MUSHROOM

Steps:

• Take 2 Portabella Mushroom Caps and wash them thoroughly and place in skillet open part up.
• Drain Crab Meat and evenly put on both Mushroom Caps.
• Melt Butter in a small container in microwave for about 30 seconds and then add in Garlic Powder and stir well. Next pour Butter and Garlic over Mushroom Caps evenly.
• Dice Tomato up into very small pieces and sprinkle over Mushroom Caps evenly.
• Sprinkle Mozzarella Cheese evenly over Mushroom Caps.
• Sprinkle desired amount of Parmesan Cheese over Mushroom Caps.
• Put lid on skillet and cook at 250 degrees for approximately 30 minutes.

PORTABELLA NAPOLEONS

Steps:

• Combine the 3/4 cup olive oil, balsamic vinegar, white wine and garlic in a large bowl.
• Add the mushroom caps, chicken breasts and tomato slices, tossing to coat.
• Cover and marinate for 30 minutes.
• Preheat the grill to medium heat.
• Remove the mushrooms, chicken breasts and tomatoes, and discard the marinade.
• Place the mushrooms on a tray covered in parchment paper.
• Grill until tender.
• Remove to a plate.
• Place the tomatoes on a tray covered in parchment paper (can used the same tray).
• Grill for only 1 minute on each side or the tomatoes will fall apart.
• Remove to a plate.
• Place the chicken breasts on the tray.
• Grill for two minutes on each side.
• Preheat the oven to 375 degrees F.
• Layer one mushroom cap (stem side up), one chicken breast, one slice of tomato, one 2 basil leaves, another tomato slice on top, and them cover with one mushroom cap, stem side down.
• Take one sheet of phyllo dough, brush with olive oil, repeat with two more sheets.
• Wrap the 3 sheets of dough (all three at once) around the mushroom "sandwich.
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• Place this seam side down on a baking sheet covered in parchment paper, making sure the ends are tucked underneath.
• Brush the top and sides with olive oil.
• Repeat this with the other 3 sandwiches, using three sheets of phyllo dough per sandwich.
• Bake for 20 minutes or until golden brown.

PORTABELLA NIRVANA

Steps:

• Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
• Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
• Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.

SPINACH & CRAB STUFFED PORTABELLA MUSHROOMS

Steps:

• Defrost spinach and thoroughly squeeze out all excess fluid.
• Drain crabmeat well.
• Mix together spinach, eggs, cheeses, bread crumbs crabmeat, garlic & salt. Saving 1/2 of the Mozzarella for topping.
• Stuff into mushroom caps.
• Top with mozzarella cheese.
• Bake on cookie sheet 400 degrees for approx 20 minute.

GARLIC-HERB PORTABELLA MUSHROOMS

Steps:

• Place mushrooms in a quart size zip lock bag combine remaining ingredients except cheese and pour over the top of the mushrooms.
• Marinate for 1-2 hours, tossing once or twice.
• Remove from marinade and cook on hot grill for 3 minutes on each side watching carefully not to burn.
• Serve as a side dish, main course, or on a roll (burger substitute).
• Topped with shaved cheese.