Best 9 Portabella Mushrooms Topped With Crab Imperial A La John Shields Recipes

PORTABELLA MUSHROOMS TOPPED WITH CRAB IMPERIAL A LA JOHN SHIELDS

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.

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.

PORTOBELLO CRAB ROCKEFELLER

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 PORTOBELLOS

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.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Brown sausage in a skillet. Drain.
• Add in a mixing bowl the cheeses, onion, tomatoes, basil, black pepper, and chili sauce. Mix well.
• Combine the sausage with the above ingredients. Mix well.
• Spray cooking pan with non - stick spray.
• Place mushrooms with the top down in the pan and drizzle a sm. amount olive oil over the mushrooms.
• Into the center of the mushrooms add the sausage mixture.
• Bake 10-12 minutes.

PORTABELLA MUSHROOMS

Steps:

• Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
• Place, smooth side up, in large, shallow glass dish.
• Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
• Let stand for 15 minutes.
• Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
• Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
• Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.

PORTABELLA NIRVANA

Steps:

• Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
• Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
• Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.

TILAPIA TOPPED WITH SHRIMP IMPERIAL

Steps:

• Dice red pepper.
• Peel, devein and dice shrimp.
• Heat butter in nonstick skillet, add red pepper and cook for 3 minutes. Add shrimp, salt and pepper to taste and cook until shrimp are just fully cooked. Transfer to a bowl and allow to cool a few minutes.
• Butter a 9 X 13 casserole dish. Season fish on both sides with salt and pepper and place in dish.
• Add remaining ingredients except parmesan cheese to the pepper and shrimp mixture and mix well.
• Spread mixture equally on to the top of both filet's making sure the thickness of the topping remains equal. Sprinkle with parmesan Cheese.
• Heat oven to 350 degrees. Cover casserole dish and bake for 18 minutes covered.
• Remove cover, place under broiler and broil on low for 5 minutes. Watch to make sure it doesn't burn.
• Switch oven back to bake at 350 degrees for another 5 minutes.
• Remove from oven, let rest 2 or 3 minutes and serve.

CRAB IMPERIAL STUFFED PORTOBELLOS

Steps:

• 1. Place cookie sheet or glass casserole dish in oven and preheat to 400
• 2. Wipe any loose dirt off of mushroom caps with a dry paper towel. Scrape gills off underside with the edge of a spoon. And cut stem off at base.
• 3. Places slice of cheese on each mushroom cap
• 4. Pick through crab meat to make sure there's no shells
• 5. Chefs Note Start with 1 tbsp of mayonnaise and add more if needed. We're just looking to bind the crab meat. If you feel that it's to moist just add another sprinkle of bread crumbs
• 6. Add remaining ingredients ( except paprika ) and mix into crab meat
• 7. Divide mixture and scoop into mushroom caps, leveling and spreading evenly. Take a small scoop of mayonnaise and thinly spread across the top of crab meat to seal
• 8. Sprinkle top with paprika
• 9. Place mushrooms on preheated cookie sheet, or glass casserole dish put in oven and bake for 20 minutes