Mike's Portabellas Pappadeaux
Mike's Portabellas Pappadeaux

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mike's portabellas pappadeaux. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Mike's Portabellas Pappadeaux is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Mike's Portabellas Pappadeaux is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have mike's portabellas pappadeaux using 23 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Mike's Portabellas Pappadeaux:
  1. Make ready Portabella Pappadeaux
  2. Prepare large Portabella Mushrooms [stems removed and fibers cleaned out. reserve stems]
  3. Make ready Fresh Crab Meat Or 2 cans 6.5 oz Quality Lump Crab Meat [check for shells - drain]
  4. Take Philadelphia Cream Cheese
  5. Prepare Loosely Packed De-thawed Spinach [fully drained & feathered]
  6. Get Half And Half Cream [use additional cream to thin mixture if too dense]
  7. Prepare Grated Parmesan [+ reserves for topping]
  8. Prepare Shreadded Motzerella Cheese [+ reserves for topping]
  9. Take Fresh Minced Garlic
  10. Prepare Fresh Parsley [+ reserves for topping]
  11. Make ready Bread Crumbs [+ reserves - i use roasted garlic flavor]
  12. Take To A 1/3 Cup White Wine [to thin mixture if need be]
  13. Get Olive Oil [+ 1 tbsp for frying onions & garlic]
  14. Make ready Fine Minced Onions
  15. Prepare Butter Olive Oil Spray
  16. Prepare Salt & Cracked Black Pepper
  17. Take Old Bay Seasoning
  18. Get Hollandaise Sauce
  19. Take Knorrs Hollandaise Sauce
  20. Make ready Whole Milk
  21. Get Butter
  22. Prepare Options
  23. Take Sun Dried Tomatoes
Steps to make Mike's Portabellas Pappadeaux:
  1. Preheat oven to 350°.
  2. Gently wipe mushrooms clean. Do not wet or wash them. They'll absorb every bit of that moisture. Pull stems and chop them finely. Gently scoop out the inner black fibers and discard them.
  6. De-thaw spinach and squeeze all the fluids out. You don't want icky runny mushrooms. Feather your dried spinach apart and measure out 1 loose cup.
  7. Add 1 tablespoon oil to pan and add finely chopped onions, garlic and chopped mushroom stems to a heated pan. Fry until translucent but don't burn your garlic. About 3 minutes. Drain on paper towels then add to your cheese mixture.
  8. With the exception of your additional wine and additional half & half - add all ingredients listed in the Portabella Pappadeaux section in a bowl and mix well. Add additional wine and half & half to slightly thin your cheese mixture as needed. But know, you will want this mixture somewhat dense. Not runny by any means.
  9. Pack filling generously inside of mushrooms tightly. Sprinkle tops with pepper and salt to taste. Top with additional Parmesan and Motzerella Cheese. Top that with additional bread crumbs. Spray tops with butter spray on top to help crisp up the bread crumbs while baking.
  10. Make your easy Hollandaise Sauce with the milk and butter it calls for until thickened up.
  11. Bake mushrooms for 30-35 minutes or, until tops are golden brown. Check periodically for any burning on your cheese tops.
  12. Plate immediately and lightly drizzle with your Hollandaise Sauce. Sprinkle with Paprika if you'd like!

So that’s going to wrap this up for this exceptional food mike's portabellas pappadeaux recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!