Easy Crab Stuffed Portobello Mushrooms. This recipe for crab-stuffed portobello mushrooms does double duty as a tasty starter for a casual dinner party, or an easy, light main course for two. The concept for this recipe came from a family friend who used to make an appetizer with store-bought crab cakes that she crumbled and stuffed into mushroom caps. Sprinkle with paprika and remaining cheese.
The detailed instructions are included in the recipe card below. House Seasoning, recipe follows In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Refrigerate filling until ready for use. You can cook Easy Crab Stuffed Portobello Mushrooms using 11 ingredients and 3 steps. Here is how you cook it.
Ingredients of Easy Crab Stuffed Portobello Mushrooms
- It's 8-12 of portobello or button mushrooms.
- Prepare of Filling:.
- Prepare 6 oz of cream cheese softened.
- You need 1 cup of stuffing mix + 1/2 cup hot water.
- You need 1/2 cup of imitation crab meat.
- You need 1/4 cup of finely chopped green onions.
- It's 1/2 teaspoon of garlic powder.
- Prepare 2 teaspoons of parsley.
- You need 1/4 cup of Parmesan cheese.
- You need 1/2 teaspoon of worstichire sauce.
- Prepare to taste of Pepper.
Sprinkle more almond flour on top of the mixture, then drizzle a little olive oil over the mushrooms. I like to serve the stuffed portobello mushrooms with a simple spinach salad to make a complete meal. These crab stuffed mushrooms are mushroom caps filled with flaked crab and three types of cheese, then baked to golden brown perfection. An easy and elegant appetizer that can be assembled ahead of time!
Easy Crab Stuffed Portobello Mushrooms instructions
- Preheat oven to 375. Wash mushrooms, remove and discard stems..
- Mix water and stuffing mix and set aside for 5 minutes to soften..
- Mix all filling ingredients and stir in stuffing mix. Lay mushrooms cap side down on a foil lined baking sheet. Scoop about a tablespoon of filling into Each one. Bake uncovered 18-20 minutes. You can place under broiler after baking for 30 seconds to one minute to brown tops if desired and garnish with green onions, parmesan and pepper..
Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Once heated, add the portobello stems and sliced scallions and saute until. Serve with a salad, french bread and wine. Wash and take the stems out of the mushrooms,set aside. Portobello mushrooms are used in this recipe (pictured), but regular button mushrooms are fine, too.
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