Portabello Mushroom Crab Hash Napoleon Recipes

VEGETABLE NAPOLEON WITH GRILLED PORTOBELLO MUSHROOM AND TOMATO BASIL BISQUE

Steps:

• Preheat oven to 375 degrees F.
• Melt butter in a large skillet over low heat. Add onion, celery, and bell pepper and saute until they begin to soften. While they are cooking, cut fresh tomatoes in half, squeeze out seeds. Stir the fresh tomatoes into the skillet along with tomato paste and diced canned tomatoes. Bring to a boil, reduce heat to medium low and simmer partially covered to integrate flavors, about 5 minutes. Add stock and cook for another 20 minutes, stirring occasionally.
• Season portobello mushrooms with salt and pepper and brush with olive oil. Place on baking sheet in oven for 10 minutes.
• Remove pan of tomato mixture from heat, stir in cream and season with salt and pepper, to taste. While the mushrooms are in the oven, puree sauce in batches in food processor. Remove mushrooms from oven and let cool.
• To assemble napoleon, place a portobello on serving plate. Top with 1 slice of cheese followed by a slice of tomato, then another slice of cheese, another tomato slice and the second portobello on the top layer. Ladle warm sauce over the vegetable napoleon and finish with a basil sprig, for garnish.

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.

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.

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.

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.

MUSHROOM NAPOLEON

Steps:

• Place mushrooms, onion and vinaigrette in a large resealable plastic bag. Seal bag; toss well to coat. Refrigerate 30 minutes. Drain and reserve marinade., For grill, coat grill rack with cooking spray before starting the grill. Wrap marinated onion slices in heavy-duty foil and place on medium-hot grill. Place mushrooms, gill side down, on grate. Grill both for 5-7 minutes; turn. Grill 5-7 minutes longer or until juices accumulate in the mushroom caps. Remove onions and mushrooms from grill; drain and reserve any juices from onions and mushrooms., For microwave, place onion slices and mushrooms, gill side up, on a microwave-safe plate. Cover and microwave for 3 minutes. Let stand for 30 seconds. Drain and reserve any juices., To serve, place each mushroom cap, gill side up, on a serving plate. Layer each with tomato, onion slices and basil. Sprinkle each stack with cheese and thyme. Combine reserved vinaigrette and cooking juices; drizzle over each stack. Season with salt and pepper. Serve warm.

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.

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.

PORTABELLA CRAB HASH NAPOLEON/WILTED SPINACH/CREAMED GARLIC

Steps:

• PREPARE PORTOBELLO MUSHROOM & CRAB HASH NAPOELON::.
• 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 minute.
• 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.
• 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.
• PREPARE ROASTED GARLIC CREAM:.
• Place garlic and olive oil in a small roasting pan with cover over low heat.
• Roast until garlic is golden brown and soft (about 20 min.).
• Pour wine in a pot and add the diced vegetables and bay leaf.
• Bring to a boil and let reduce until dry.
• Add chicken broth and reduce by half.
• Add heavy cream and simmer for 5 minute.
• Strain.
• Place cream sauce in blender with 8 garlic cloves and blend.
• Strain again.
• Adjust seasoning.
• PREPARE CABERNET REDUCTION:.
• Pour wine in a pot and add the diced vegetables and bay leaf.
• Bring to a boil and let reduce until almost dry.
• Add reduced beef broth and mix in the butter.
• Strain & Serve.