PORTOBELLO CRAB ROCKEFELLER
Provided by Food Network
Time 53m
Yield 2 to 4 servings
Number Of Ingredients 12
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.
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MD Arman Hosen
[email protected]This recipe was a disaster. The Rockefeller sauce curdled and the Portobello mushrooms were tough.
Ashiq Hussain
[email protected]The Portobello mushrooms were not cooked evenly. Some were still raw in the center.
MD saif Khan
[email protected]I found this recipe to be a bit bland. I added some extra seasonings to taste.
Laylo Baymuradova
[email protected]This dish was a bit too rich for my taste, but it was still very good.
GHOST_GODZILLA BTW
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The Portobello mushrooms were a great substitute for crab.
Aziz Rahim
[email protected]This recipe is a great way to use up leftover crab meat.
Md Najmul
[email protected]I loved the presentation of this dish. The Portobello mushrooms looked so elegant on the plate.
Soso M
[email protected]This dish was a little time-consuming to make, but it was worth it. The Rockefeller sauce was especially delicious.
Sayed Shahzad
[email protected]I was skeptical about using Portobello mushrooms instead of crab, but I was pleasantly surprised. The mushrooms were meaty and flavorful, and they held up well in the Rockefeller sauce.
Kai DeBacker
[email protected]This recipe was easy to follow and the results were amazing! The Portobello mushrooms were cooked to perfection and the Rockefeller sauce was flavorful and decadent.
Danny Johnson
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The Portobello mushrooms are a great substitute for crab, and the Rockefeller sauce is rich and creamy.
Tony Pendergrapht
[email protected]This Portobello Crab Rockefeller was a hit at our dinner party! The combination of flavors was divine, and the presentation was stunning.