Crab Stuffed Baby Portabello Mushrooms
Crab Stuffed Baby Portabello Mushrooms

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, crab stuffed baby portabello mushrooms. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Crab Stuffed Baby Portabello Mushrooms is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Crab Stuffed Baby Portabello Mushrooms is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have crab stuffed baby portabello mushrooms using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Crab Stuffed Baby Portabello Mushrooms:
  1. Take 2 box baby portabello mushrooms
  2. Make ready 1 stick butter or margarine, melted to drizzle before baking
  3. Make ready stuffing
  4. Make ready 1/4 cup red onion
  5. Make ready 1/4 cup green bell pepper
  6. Prepare 1/4 cup chopped mushroom stems
  7. Prepare 1/4 cup crushed saltine crackers
  8. Take 2 tbsp parmesan cheese
  9. Take 1/4 cup chopped crab or imitation crab
  10. Prepare 2 tbsp finely chopped provolone cheese
  11. Take 1 tbsp soul seasoning or season salt
  12. Get 1/2 stick butter or margarine, melted
Steps to make Crab Stuffed Baby Portabello Mushrooms:
  1. preheat oven to 325
  2. remove stems from mushrooms. place caps on a cookie sheet lined with foil.
  3. chop up mushroom stems, and other ingredients for stuffing
  4. mix all ingredients for stuffing until well combined. add more or less crackers or butter until the stuffing is moist but not wet.
  5. stuff each mushroom cap until full and place on baking sheet.
  6. drizzle butter over each cap.
  7. bake are 325° for approximately 10 minutes or until mushrooms are tender and stuffing is golden brown.
  8. if you would like to make ahead, just stuff the mushrooms and store in the fridge covered in plastic wrap until ready to bake. this recipe can be easily doubled, or multiplied for any party size

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