CRABMEAT STUFFED PORTABELLA MUSHROOM CAPS

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Crabmeat Stuffed Portabella Mushroom Caps image

Make and share this Crabmeat Stuffed Portabella Mushroom Caps recipe from Food.com.

Provided by Chef Heather

Categories     Vegetable

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

4 large portabella mushroom caps, stemmed
3 tablespoons olive oil
2 tablespoons butter
1/4 cup sweet onion, minced
2 tablespoons all-purpose flour
1 cup whole milk
1/2 lb lump crabmeat
1/3 cup swiss cheese, shredded
2 tablespoons breadcrumbs
salt and pepper, to taste

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the mushroom caps with the 2 tablespoons of the olive oil and season with salt and 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 salt and pepper.
  • 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.

Neamah Afari
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5 stars!


Frman Ali
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I highly recommend this recipe. You won't be disappointed.


Tarantola Rivera
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This is one of my favorite recipes. I make it all the time.


Sandra Ogbeide
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I'm so glad I found this recipe. It's a keeper!


Mwanasiti Kurshen
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These mushrooms are so good, I could eat them every day!


Sarfaraz Ahmed
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I served the mushrooms with a side of lemon wedges. It was the perfect way to brighten up the dish.


carzy Bay
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I topped the mushrooms with a little bit of grated Parmesan cheese before baking them. It gave them a nice golden brown crust.


Trust Lukutati
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I used panko breadcrumbs instead of regular breadcrumbs. It gave the mushrooms a nice crispy coating.


Akash Sarkar
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I added a little bit of Old Bay seasoning to the crabmeat stuffing. It gave the mushrooms a delicious, smoky flavor.


Geekhunter 1111
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I love the combination of crabmeat and mushrooms. It's such a classic flavor combination. These mushrooms are the perfect way to enjoy it.


Pannu Khan
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These mushrooms are so versatile. I've served them as an appetizer, a main course, and even a side dish. They're always a hit, no matter how I serve them.


Sahak sedequllah
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I made these mushrooms for a potluck and they were a huge success. People were asking me for the recipe all night long. I'm so glad I found this recipe!


Patricia Goff
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I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make these mushrooms without any problems. They turned out perfectly!


Tisa Gann
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These crabmeat-stuffed portobello mushrooms were a hit at my last dinner party! Everyone raved about the rich, savory flavor and the tender texture of the mushrooms. I'll definitely be making these again.


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