Crab stuffed Portabellas - version 1
Crab stuffed Portabellas - version 1

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, crab stuffed portabellas - version 1. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Crab stuffed Portabellas - version 1 is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Crab stuffed Portabellas - version 1 is something that I’ve loved my entire life.

I made these with my left over crab legs. This is very rich & uber delicious! Andre and Crab Stuffed Portobello Mushrooms The Adventures of Kitchen Girl In a medium bowl, mix egg, green onion, yogurt, lemon juice, Worcestershire sauce, garlic, and pepper together until combined. Which means you can easily enjoy these crab stuffed mushrooms and stay within your carb macros.

To begin with this particular recipe, we must first prepare a few ingredients. You can have crab stuffed portabellas - version 1 using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Crab stuffed Portabellas - version 1:
  1. Take 4 portabella mushrooms
  2. Take 1 lb. crab meat
  3. Get 1 c. minced celery
  4. Get 1/2 c. minced onion
  5. Take 1/4 c. parsely
  6. Prepare 1 1/2 c. croutons
  7. Make ready 1/2 stick butter
  8. Get 1/2 teaspoon garlic salt or to taste
  9. Take to taste old bay seasoning or similar
  10. Take 1 c. fresh parmesan or sharp white cheese
  11. Make ready 1 c. seafood or vegetable broth

The filling can be made with fresh, canned, or imitation crabmeat. In a large skillet, melt butter or margarine over medium heat. Place portobello caps, stem sides up, on a baking sheet. Wipe mushrooms gently with a damp paper towel.

Instructions to make Crab stuffed Portabellas - version 1:
  1. Heat oven to 350° Rinse & remove stems from mushrooms. Place in large caserole dish with 1 cup of water in the bottom
  2. Shred crabmeat, mince your ingredients and set aside.
  3. Heat large skillet and melt butter, add the onion & celery. Saute for 3 minutes on medium heat. Add broth & seasonings. Simmer for 5 minutes.
  4. Add croutons & crabmeat. Stir and saute till the luquid is absorbed. The mixture should pack nicely.
  5. Spoon stuffing onto each mushroom packing gently. Cover pan with foil & bake for 15 minutes.
  6. Remove foil & top each mushroom with cheese. Place back in the oven and broil till the cheese is golden & bubbly. ENJOY!

Place portobello caps, stem sides up, on a baking sheet. Wipe mushrooms gently with a damp paper towel. Brush inside of mushroom caps with oil. In a large bowl mix cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley and crab. I made these with my left over crab legs.

So that’s going to wrap this up for this exceptional food crab stuffed portabellas - version 1 recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!