Portabella Mushrooms Topped With Crab Imperial A La John Shields Recipes

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.

PORTABELLA MUSHROOMS TOPPED WITH CRAB IMPERIAL A LA JOHN SHIELDS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• SAUTE MUSHROOMS:.
• Melt the butter in a skillet large enough to hold your mushrooms at one time. Saute the mushroom caps for 5 minutes, or until barely tender.
• Pour in the sherry, turn up the heat, and reduce the liquid by half.
• Remove from the heat and let cool.
• Meanwhile line a baking/broiling tray with aluminum foil. Place the mushroom caps on the tray, reserving the butter/sherry liquid in the skillet.
• MAKE CRAB MIXTURE:.
• Saute the bell peppers and mushrooms in the reserved butter/sherry liquid until soft. Set aside.
• Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. Add the sauteed peppers and mushrooms.
• Place the crabmeat in a mixing bowl and pour the seasoned mayonnaise mixture over it. Toss gently.
• Spoon the crabmeat mixture on top of the mushroom caps (already on the aluminum-foil-lined trays).
• Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
• MAKE IMPERIAL TOPPING:.
• Meanwhile, combine all Imperial Topping ingredients in a small bowl and mix well.
• Preheat the broiler.
• Spoon the topping evenly over each mound of crabmeat.
• Broil for 1 to 2 minutes, or until nicely browned. (If broiler is unavailable, brown the top in the oven. It will take a bit longer.).
• Serve immediately. Serves 4.

CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS

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.

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.