CRAB STUFFED PORTABELLA MUSHROOMS
Make and share this Crab Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan melt buter, add flour half the old bay and pepper, blend well.
- Slowly add milk, stir and cook until thickened.
- Add cheddar and stir until melted.
- Pour this over remaining ingredients, except crumbs and parmesan and mix well.
- Stuff Mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up to you-and bake in a 350 degree oven for 35-45 minutes.
- Serve with a salad, french bread and wine.
PORTOBELLO CRAB ROCKEFELLER
Provided by Food Network
Time 53m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Remove the stems from the portobello mushrooms and chop the stems. Set the whole mushroom caps aside.
- In a medium heated frying pan add olive oil, onion, garlic, and mushroom stems. Saute until soft, about 3 minutes. Deglaze pan with white wine.
- Pour in half-and-half and mix well. Add chopped spinach and cook until soft, about 5 minutes. Shake in grated Parmesan and breadcrumbs. Sauce will thicken when heated through, another few minutes. Remove from heat.
- On a baking sheet, or large pan with a grate, arrange mushrooms, cavity-side up. Spoon in enough spinach mixture to fill the portobello mushroom cap. Stack on a couple spoonfuls of crab. Top with mozzarella cheese. Bake for 25 to 30 minutes, checking occasionally to make sure the cheese doesn't burn. Remove mushrooms from the oven and serve warm.
CRAB STUFFED PORTABELLA MUSHROOMS
Make and share this Crab Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Chelly Bo
Categories Savory
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400-425 degrees. Take the butter and melt it over medium heat in a skillet. Once melted, add the garlic. The garlic will start to smell after about 2 minutes, then add half of the chopped onions and all of the bell peppers. Sautée for about 7 minutes then set aside to cool down. Next in a large bowl, take the cream cheese, garlic powder, half of your chopped parsley, salt, basil, bread crumbs, remaining green onions and crabmeat and mix together wit a wooden spoon or spatula. Once mixed, add the sautéed bell peppers and onions to the mix. Blend all the ingredients evenly. The finished mixture shouldnt be too sticky to the touch. it should be fairly easy to spoon or manipulate with the fingers. You may add more bread crumbs if desired. Next, brush the mushrooms with olive oil, arrange them in a pan and fill them with the mix. Once all of the mushrooms are filled, top them with the remaining parsley. Put the mushrooms in the oven for about 15-20 minutes (oven temps vary) watch them closely during this time. Once they start to brown, take them out and serve. Please note that there may be some mix remaining, this can be frozen a saved for a later date or refridgerated for up to 4 days.
Nutrition Facts : Calories 220.6, Fat 11.7, SaturatedFat 6.4, Cholesterol 42.9, Sodium 1029.5, Carbohydrate 19.4, Fiber 3.4, Sugar 4.3, Protein 11.5
CRAB STUFFED PORTOBELLOS
Steps:
- Preheat the oven to 350 degrees F.
- Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
- Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.
CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 4 appetizer portions
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
- Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
- Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
- Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.
CRAB CAKE-STUFFED PORTOBELLOS
Served as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. -Jennifer Coduto, Kent, Ohio
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.
Nutrition Facts :
CRAB-STUFFED BABY PORTOBELLOS
Our Christmas is capped off with these stuffed "shrooms." You can use white mushrooms if portobellos are unavailable. -Debbie Johnston, Owatonna, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms; set caps aside. Finely chop stems. , In a large skillet, saute chopped mushrooms in 1/4 cup butter for 5 minutes or just until tender. Add garlic; saute 1-2 minutes longer or until garlic is golden. Remove from the heat; stir in the crab, Romano, parsley, garlic powder and onion powder. , Melt remaining butter; pour into a 13-in. x 9-in. baking dish. Fill mushroom caps with crab mixture; place in baking dish. Sprinkle with Parmesan and garlic salt. , Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender. Sprinkle with mozzarella. Bake 2-4 minutes longer or until cheese is melted. Serve warm.
Nutrition Facts : Calories 57 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 139mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
CRAB AND LOBSTER STUFFED MUSHROOMS
This is the result of trying to duplicate a seafood chain's recipe. Comes close enough, they're gone the minute they hit the table!
Provided by MINNESOTAMOM
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
- In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
- Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!
Nutrition Facts : Calories 309.7 calories, Carbohydrate 6.9 g, Cholesterol 130 mg, Fat 22 g, Fiber 0.9 g, Protein 21.9 g, SaturatedFat 13.2 g, Sodium 535.1 mg, Sugar 1.4 g
CRAB STUFFED MUSHROOMS
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. 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.
Provided by Wilma Scott
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
- Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
- Bake for 15 minutes. Remove from oven, and serve immediately
Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g
CRAB-STUFFED PORTOBELLOS
Fans of portobello mushrooms will want to make these delectable treats filled with a tasty blend of crabmeat, cheese and sweet red pepper again and again. -Pat Ford, Southampton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender. , In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 414 calories, Fat 30g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1014mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
THE BEST SEAFOOD STUFFED MUSHROOMS
If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.
Provided by Terri Benson Carroll
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
- Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 17.5 g, Cholesterol 132.4 mg, Fat 15.6 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 8.9 g, Sodium 388.6 mg, Sugar 2.4 g
SHRIMP AND CRAB STUFFED PORTOBELLO MUSHROOMS
This is a great way to use the crab legs after you've been picking and eating crabs! Still have corn, crabs, and shrimp from last night's dinner? This is the answer.
Provided by Elizabeth W.
Categories Crab
Time 35m
Yield 4 Stuffed portobello mushrooms, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425ºF.
- Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.
- In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, corn, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Remove from heat. Stir in all remaining ingredients.
- Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps.
- Bake, uncovered, about 15 minutes or until mushrooms are tender.
Nutrition Facts : Calories 339.4, Fat 20.6, SaturatedFat 11.1, Cholesterol 169.6, Sodium 713.2, Carbohydrate 22.1, Fiber 2.6, Sugar 6.4, Protein 18.4
PORTABELLA MUSHROOMS TOPPED WITH CRAB IMPERIAL A LA JOHN SHIELDS
A personal favorite! This is very close to the appetizer served at John Shields' restaurant at the Baltimore Museum of Art called "Gertrude's," which started me on this chase. Some people say everything is better with bacon; I say everything is better with dry sherry! At Gertrude's, John Shields further reduces the butter/sherry liquid to create a thick pool on the plate on which to place the stuffed mushrooms; if you prefer to do that, use 4 tablespoons butter to saute the bell peppers and chopped mushrooms. And if the only crabmeat you can get is the pasteurized canned crabmeat, this recipe gives you your best shot at making it taste GOOD. From "Chesapeake Bay Cooking with John Shields". Note: In Maryland, crab-stuffed mushrooms can resemble a crab cake sitting atop a mushroom cap "plate"; do not picture a mushroom cap with scant filling, that's not our style. You do not want the taste of the portabello mushrooms to overwhelm the crab.
Provided by KateL
Categories Crab
Time 57m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- SAUTE MUSHROOMS:.
- Melt the butter in a skillet large enough to hold your mushrooms at one time. Saute the mushroom caps for 5 minutes, or until barely tender.
- Pour in the sherry, turn up the heat, and reduce the liquid by half.
- Remove from the heat and let cool.
- Meanwhile line a baking/broiling tray with aluminum foil. Place the mushroom caps on the tray, reserving the butter/sherry liquid in the skillet.
- MAKE CRAB MIXTURE:.
- Saute the bell peppers and mushrooms in the reserved butter/sherry liquid until soft. Set aside.
- Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. Add the sauteed peppers and mushrooms.
- Place the crabmeat in a mixing bowl and pour the seasoned mayonnaise mixture over it. Toss gently.
- Spoon the crabmeat mixture on top of the mushroom caps (already on the aluminum-foil-lined trays).
- Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
- MAKE IMPERIAL TOPPING:.
- Meanwhile, combine all Imperial Topping ingredients in a small bowl and mix well.
- Preheat the broiler.
- Spoon the topping evenly over each mound of crabmeat.
- Broil for 1 to 2 minutes, or until nicely browned. (If broiler is unavailable, brown the top in the oven. It will take a bit longer.).
- Serve immediately. Serves 4.
Nutrition Facts : Calories 545, Fat 40.1, SaturatedFat 14.6, Cholesterol 197.9, Sodium 1177.8, Carbohydrate 14.3, Fiber 1.7, Sugar 6.1, Protein 29.8
SPINACH & CRAB STUFFED PORTABELLA MUSHROOMS
Make and share this Spinach & Crab Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Kevin Simon
Categories Crab
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Defrost spinach and thoroughly squeeze out all excess fluid.
- Drain crabmeat well.
- Mix together spinach, eggs, cheeses, bread crumbs crabmeat, garlic & salt. Saving 1/2 of the Mozzarella for topping.
- Stuff into mushroom caps.
- Top with mozzarella cheese.
- Bake on cookie sheet 400 degrees for approx 20 minute.
Nutrition Facts : Calories 275.9, Fat 11, SaturatedFat 5.3, Cholesterol 138.7, Sodium 1005.8, Carbohydrate 16.9, Fiber 4.7, Sugar 3.4, Protein 29.5
More about "crab portabella mushrooms recipes"
10 BEST CRAB STUFFED PORTOBELLO MUSHROOMS RECIPES
From yummly.com
CRAB-STUFFED PORTOBELLO MUSHROOMS RECIPE
From mygourmetconnection.com
4.3/5 (104)Total Time 35 minsCategory AppetizersCalories 255 per serving
- Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
CRAB-FILLED PORTABELLA MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
3/5 (1)Calories 240 per servingServings 4
CRAB STUFFED PORTABELLAS - KAREN MARTEL
From karenmartel.com
CRAB STUFFED PORTABELLA MUSHROOMS - RECIPE | COOKS.COM
From cooks.com
CRAB PORTABELLA MUSHROOMS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
EASY CRAB CAKE STUFFED PORTOBELLO MUSHROOMS - AMYCASEYCOOKS
From amycaseycooks.com
HEALTHY CRAB STUFFED PORTOBELLO MUSHROOMS - RUNNING IN A SKIRT
From runninginaskirt.com
CRAB STUFFED PORTABELLA MUSHROOMS - CHAMPSDIET.COM
From champsdiet.com
CRAB STUFFED MUSHROOMS RECIPE | GRILLSEEKER | STUFFED MUSHROOM …
From grillseeker.com
CRAB AND SHRIMP STUFFED PORTOBELLO MUSHROOMS - CANADIAN LIVING
From canadianliving.com
CRAB STUFFED MUSHROOMS (KETO FRIENDLY, TOO!) - THE WICKED NOODLE
From thewickednoodle.com
CRAB-STUFFED PORTOBELLO MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
SEAFOOD STUFFED PORTOBELLO MUSHROOM CAPS - BUMBLE BEE SEAFOOD
From bumblebee.com
CRAB AND SHRIMP STUFFED PORTABELLA MUSHROOMS - CDKITCHEN
From cdkitchen.com
CRAB FILLED PORTABELLA MUSHROOMS RECIPE
From crecipe.com
CRAB-STUFFED PORTOBELLO MUSHROOMS - FOOD NEWS
From foodnewsnews.com
CRAB STUFFED PORTOBELLO MUSHROOMS - THIS OLE MOM
From thisolemom.com
CRAB-STUFFED PORTOBELLO MUSHROOMS - COOKSISTER | FOOD, TRAVEL, …
From cooksister.com
STUFFED MUSHROOMS WITH IMITATION CRAB MEAT - CHEF JOHN
From chefjohnfuller.com
CRAB STUFFED PORTOBELLO MUSHROOM CAP RECIPES - FOOD NEWS
From foodnewsnews.com
CRAB STUFFED PORTABELLA MUSHROOMS | FRESH CHILE
From freshchileco.com
SHRIMP STUFFED PORTOBELLO MUSHROOMS RECIPE | LITTLE SPICE JAR
From littlespicejar.com
PORTOBELLO CRAB ROCKEFELLER : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
CRAB-STUFFED PORTOBELLO MUSHROOMS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CRAB STUFFED PORTOBELLO MUSHROOMS | PORTABELLA MUSHROOMS …
From pinterest.com.au
10 BEST CRAB STUFFED PORTABELLA MUSHROOMS RECIPES
From yummly.com
10 BEST CRAB STUFFED PORTABELLA MUSHROOMS RECIPES | YUMMLY
From yummly.com
PORTOBELLO MUSHROOM AND CRAB RECIPES - THERESCIPES.INFO
From therecipes.info
CRAB AND PORTABELLA MUSHROOM FETTUCCINE - DSM
From diabetesselfmanagement.com
10 BEST CRAB STUFFED PORTABELLA MUSHROOMS RECIPES | YUMMLY
From yummly.com
MODERN MUSHROOMS - IMITATION CRAB STUFFED PORTABELLA MUSHROOM
From androidconfig.myfitnesspal.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #very-low-carbs #appetizers #lunch #seafood #dinner-party #crab #dietary #low-carb #low-in-something #shellfish #brunch
You'll also love