CRAB CAKE-STUFFED PORTOBELLOS
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
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 MUSHROOMS
This gorgeous yet easy-to-make dish of crab-stuffed mushrooms is perfect as an appetizer.
Provided by Vered DeLeeuw
Categories Appetizer
Time 20m
Number Of Ingredients 10
Steps:
- Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
- Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
- Transfer the crabmeat to a medium bowl, feeling through the meat to make sure no shell pieces remain. If using jumbo lump crabmeat (which comes in larger pieces than lump crabmeat), use a fork to break the lumps into smaller pieces.
- Add the remaining ingredients except for the paprika and mix well with a rubber spatula until fully combined.
- Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high if needed. Sprinkle the stuffed mushrooms with paprika.
- Arrange the mushrooms, filling side up, back on the baking sheet (you might need to use a clean new sheet of foil). Lightly spray them with olive oil.
- Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes. Serve immediately.
Nutrition Facts : ServingSize 3 mushrooms, Calories 83 kcal, Carbohydrate 4 g, Protein 8 g, Fat 4 g, SaturatedFat 2 g, Sodium 295 mg, Fiber 0.5 g, Sugar 1 g
CRAB STUFFED PORTABELLA MUSHROOMS
Make and share this Crab Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan melt buter, add flour half the old bay and pepper, blend well.
- Slowly add milk, stir and cook until thickened.
- Add cheddar and stir until melted.
- Pour this over remaining ingredients, except crumbs and parmesan and mix well.
- Stuff Mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up to you-and bake in a 350 degree oven for 35-45 minutes.
- Serve with a salad, french bread and wine.
CRAB-STUFFED PORTOBELLO MUSHROOMS
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
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 PORTABELLA MUSHROOMS
Make and share this Crab Stuffed Portabella Mushrooms recipe from Food.com.
Provided by The Obvious Cook
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, combine crabmeat, breadcrumbs, hot pepper sauce, garlic powder, milk, parsley, egg, salt and pepper. Stir to blend well. Set aside.
- Wipe tops of mushrooms with soft damp cloth or paper towel.
- Mound ¼ of mixture onto inside of each mushroom cap.
- Place mushroom caps into large frypan. Pour wine into frypan. Bring to boil. Reduce heat. Simmer, uncovered, 12 - 15 minutes or until tender.
- Transfer mushrooms to baking sheet. Sprinkle with Parmesan cheese.
- Bake at 375F 15 - 18 minutes or until Parmesan cheese is lightly browned.
- Cut into quarters. Serve immediately.
Nutrition Facts : Calories 200.5, Fat 4.4, SaturatedFat 1.6, Cholesterol 93.1, Sodium 1532.6, Carbohydrate 15.9, Fiber 2.1, Sugar 2.7, Protein 24.1
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-STUFFED PORTOBELLO MUSHROOMS
A rich stuffing intensifies the earthy flavor of portobello mushrooms.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat your oven's broiler.
- Brush both sides of the mushrooms with 3 tablespoons of oil. Sprinkle lightly with salt and pepper, and arrange on a lipped cookie sheet. Broil on highest rack, turning once, until golden and almost cooked through, about 5 minutes. Remove mushrooms and reset oven to 400 degrees F (200 degrees C).
- Meanwhile, heat remaining oil and butter in a medium skillet over medium-high heat. Stir in mushrooms stems and onions and lightly seasoning with salt and pepper. Cook until tender, about 4 minutes. Add garlic and cook until fragrant, about 1 minute longer. Transfer mushroom mixture to a medium bowl and stir in crackers and crabmeat.
- Spoon a portion of filling into each mushroom cap and top with cheese. Bake on middle oven rack until filling is heated though and cheese melts, about 15 minutes.
Nutrition Facts : Calories 593 calories, Carbohydrate 30.8 g, Cholesterol 93.6 mg, Fat 41.9 g, Fiber 2.8 g, Protein 25 g, SaturatedFat 13.2 g, Sodium 845.1 mg, Sugar 4.9 g
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