Best 2 Crabmeat Stuffed Portobello Mushroom Caps Recipes
Welcome seafood and mushroom lovers! Prepare to tantalize your taste buds with a delightful culinary journey as we venture into the realm of Crabmeat Stuffed Portobello Mushroom Caps. This article presents a collection of delectable recipes that transform humble portobello mushrooms into extraordinary culinary creations. Allow your senses to be captivated by the alluring aroma of crabmeat enveloped in a symphony of flavors. Discover the secrets to crafting a perfect filling, ranging from classic options to innovative twists. Whether you prefer a simple yet satisfying preparation or an elaborate masterpiece, these recipes have something to offer every palate. Embark on this culinary adventure and elevate your next meal with the elegance and sophistication of Crabmeat Stuffed Portobello Mushroom Caps.
Here are our top 2 tried and tested recipes!
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.
CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS (EMERIL)
This gem of an Emeril recipe is one that will not leave you feeling wiped out. It really is easy but it does take a bit more work than usual. This is definitely a "day off from work" or weekend recipe. IT'S YUMMY!!!! My note for this one is make certain you get jumbo lump crabmeat -- none of that stuff with crab claw meat and tons of shells. Get good quality crabmeat. If you live in an area where crabmeat isn't readily accessible, there are places where you can order it and have it shipped fresh to your door. Also, remember to NEVER wash mushrooms. Just dust them off with a clean cloth. The reason for this is that mushrooms take in water like a sponge. You'll end up with gooey mushrooms if you wash them in water. A damp towel will do you just fine. Cook up this luscious Emeril dish. Enjoy!
Provided by Adrienne in Reister
Categories Crab
Time 1h35m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 326.5, Fat 21.8, SaturatedFat 8.1, Cholesterol 74.3, Sodium 1018.3, Carbohydrate 13.4, Fiber 1.7, Sugar 5.3, Protein 20.3
Tips:
- Choose large portobello mushrooms: They should be at least 4 inches in diameter so that they can hold the stuffing.
- Remove the stems and gills: This will make it easier to stuff the mushrooms and will also help to prevent them from becoming soggy.
- Season the mushrooms: Sprinkle the inside of the mushrooms with salt and pepper, or any other desired seasonings, before stuffing them.
- Don't overstuff the mushrooms: The stuffing should be tightly packed, but not so tightly that it bursts out of the mushrooms.
- Bake the mushrooms at a high temperature: This will help to caramelize the mushrooms and give them a nice crispy texture.
- Serve the mushrooms immediately: They are best enjoyed when they are hot and fresh out of the oven.
Conclusion:
Crabmeat-stuffed portobello mushrooms are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are also a good source of protein and fiber. With their rich flavor and elegant presentation, these mushrooms are sure to impress your guests. So next time you're looking for a special dish to serve, give crabmeat-stuffed portobello mushrooms a try.
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