Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, crabmeat stuffed portabella mushrooms. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Agatha shows you how to make portobello mushrooms stuffed with crabmeat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil. Crab-stuffed portobello mushrooms can do double duty as a tasty starter for a casual dinner party, or a light main course for two.
Crabmeat stuffed portabella mushrooms is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Crabmeat stuffed portabella mushrooms is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook crabmeat stuffed portabella mushrooms using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Crabmeat stuffed portabella mushrooms:
- Get 2 large portobello mushrooms
- Make ready 16 Oz crabmeat
- Make ready 6 Oz cream cheese
- Prepare 1/4 Cup diced onion
- Make ready 1 Tbsp minced garlic
- Get 1/4 tsp celery salt
- Take 1 tsp cayenne pepper
- Get to taste salt and pepper
The filling can be made with fresh, canned, or imitation crabmeat. Paprika (Sprinkle over baked Crabmeat Stuffed Mushrooms when done. (Despite there size, Portobello Mushroom Caps are delicate; you want to handle them as little as possible, and as gently as possible, to avoid breaking off the edges or "lips" of the caps). Stuffed Mushrooms with Crabmeat and Artichokes. Crab and artichoke dip is a popular appetizer.
Instructions to make Crabmeat stuffed portabella mushrooms:
- Clean mushroom caps, remove and dice stems.
- Sautée onion, diced mushroom stems, minced garlic in butter.
- Mix all ingredients together in a medium bowl.
- Fill mushroom caps with mixture, place in a shallow baking dish and cover with aluminum foil.
- Bake at 350° for 15 minutes. Uncover and bake for another 15 minutes.
Stuffed Mushrooms with Crabmeat and Artichokes. Crab and artichoke dip is a popular appetizer. This recipe creates a twist, using the mushrooms as a handy container for the filling, eliminating the need for dipping. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight Portobello mushroom caps: Try to find ones that are about the same size. Olive oil cooking spray: I love cooking with this delicious oil.
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