Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, crab stuffed portabellas - version 1. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Crab-stuffed portobello mushrooms can do double duty as a tasty starter for a casual dinner party, or a light main course for two. The concept for this recipe came from a family friend who used to make an appetizer with store-bought crab cakes that she crumbled.
Crab stuffed Portabellas - version 1 is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Crab stuffed Portabellas - version 1 is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have crab stuffed portabellas - version 1 using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Crab stuffed Portabellas - version 1:
- Get 4 portabella mushrooms
- Make ready 1 lb. crab meat
- Prepare 1 c. minced celery
- Get 1/2 c. minced onion
- Get 1/4 c. parsely
- Take 1 1/2 c. croutons
- Take 1/2 stick butter
- Make ready 1/2 teaspoon garlic salt or to taste
- Make ready to taste old bay seasoning or similar
- Take 1 c. fresh parmesan or sharp white cheese
- Prepare 1 c. seafood or vegetable broth
I love using fresh portabellas in my recipes, but this makes them the star of the show. Crab stuffed mushrooms with cheese are delectable on their own for any occasion, but serve it with some. There are many advantages to having older parents, as I did. But one of the downsides is that you are unlikely to have a long acquaintance with.
Instructions to make Crab stuffed Portabellas - version 1:
- Heat oven to 350° Rinse & remove stems from mushrooms. Place in large caserole dish with 1 cup of water in the bottom
- Shred crabmeat, mince your ingredients and set aside.
- Heat large skillet and melt butter, add the onion & celery. Saute for 3 minutes on medium heat. Add broth & seasonings. Simmer for 5 minutes.
- Add croutons & crabmeat. Stir and saute till the luquid is absorbed. The mixture should pack nicely.
- Spoon stuffing onto each mushroom packing gently. Cover pan with foil & bake for 15 minutes.
- Remove foil & top each mushroom with cheese. Place back in the oven and broil till the cheese is golden & bubbly. ENJOY!
Try a new way to stuff your mushrooms with Crab-Stuffed Portobello Caps! You can either grill or broil these Crab-Stuffed Portobello Caps. Turn the heat off and add the crab, season lightly with salt and pepper and transfer to a small bowl. Add the chopped parsley and lemon zest to crab mixture and mix to combine. How to Make Crab Stuffed Portabella Caps.
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