Hey everyone, it’s Sophie, welcome to our recipe website. Today, I’m gonna show you how to make a special dish, crab stuffed portabellas - version 1. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Crab stuffed Portabellas - version 1 is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Crab stuffed Portabellas - version 1 is something that I have loved my whole life. They’re fine and they look wonderful.
I made these with my left over crab legs. This is very rich & uber delicious! Remove the crab from your package and chop it small, this is so when you bite into the mushroom the filling doesn't come out.
To begin with this recipe, we have to first prepare a few ingredients. You can cook crab stuffed portabellas - version 1 using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Crab stuffed Portabellas - version 1:
- Take 4 portabella mushrooms
- Prepare 1 lb. crab meat
- Get 1 c. minced celery
- Prepare 1/2 c. minced onion
- Get 1/4 c. parsely
- Get 1 1/2 c. croutons
- Prepare 1/2 stick butter
- Get 1/2 teaspoon garlic salt or to taste
- Take to taste old bay seasoning or similar
- Get 1 c. fresh parmesan or sharp white cheese
- Make ready 1 c. seafood or vegetable broth
Place cranberries in a food processor or blender and puree till small chunks. Scrape out cranberries into mixing bowl. In a large skillet, melt butter or margarine over medium heat. Place portobello caps, stem sides up, on a baking sheet.
Steps 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!
This tasty appetizer seasoned with thyme, oregano, and savory. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
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