Be the first to 
Served as an appetizer or entree, these crab stuffed portobello mushrooms are rich and elegant. Other large mushroom caps will also work, but reduce cooking time accordingly. The crab mixture may also be used to fry up as crabcakes. Plan ahead for chilling time.
Prep Time: 4 hours, 15 minutes
Cook Time: 30 minutes
Ingredients:
- 16 ounces canned pasteurized crab claw meat, picked over for shells
- 1/2 cup minced sweet onion
- 2 Tbsp minced fresh parsley
- 1 tsp garlic powder
- 1/2 tsp dry mustard powder
- 1/2 tsp kosher salt
- Freshly ground pepper to taste
- Juice of 1 fresh lemon
- 1 Tbsp Worcestershire sauce
- 1/2 cup mayonnaise
- 1/4 cup heavy cream
- 1 cup seasoned dry stuffing mix, pounded into coarse crumbs
- 1-1/2 cups shredded Italian cheese of choice (or a blend of cheeses), divided use
- 1/2 cup fresh grated Parmesan cheese, divided use
- 8 portobello mushroom caps
- Olive oil
- Hungarian sweet paprika
- 1/4 cup white wine
Preparation:
In a large bowl, combine crab, sweet onion, parsley, garlic powder, mustard powder, salt, pepper, lemon juice, Worcestershire sauce, mayonnaise, heavy cream, stuffing crumbs, 1 cup of the shredded cheese, and 1/4 cup of the Parmesan cheese until well-combined. Cover and refrigerate 4 hours or overnight.
Preheat oven to 400 F. Select a shallow baking pan large enough to hold portobellos and line it with nonstick foil.
Brush portobello mushrooms clean. Remove the stem. Scrape out the dark gills with a large spoon. Rub olive oil over the tops of the portobello mushroom caps and place bottom-side up in baking pan. Mound crab mixture into caps. Top stuffing with remaining 1/2 cup shredded cheese and 1/4 cup Parmesan cheese. Sprinkle lightly with paprika. Carefully pour wine down the side of the baking pan.
Bake 25 to 30 minutes, until golden on top and mushrooms are cooked through.
Yield: 8 servings
Note: Other large mushroom caps will also work, but reduce cooking time accordingly. The crab mixture may also be used to fry up as crabcakes.
Photo © 2005 Peggy Trowbridge, licensed to About.com, Inc.
Preheat oven to 400 F. Select a shallow baking pan large enough to hold portobellos and line it with nonstick foil.
Brush portobello mushrooms clean. Remove the stem. Scrape out the dark gills with a large spoon. Rub olive oil over the tops of the portobello mushroom caps and place bottom-side up in baking pan. Mound crab mixture into caps. Top stuffing with remaining 1/2 cup shredded cheese and 1/4 cup Parmesan cheese. Sprinkle lightly with paprika. Carefully pour wine down the side of the baking pan.
Bake 25 to 30 minutes, until golden on top and mushrooms are cooked through.
Yield: 8 servings
Note: Other large mushroom caps will also work, but reduce cooking time accordingly. The crab mixture may also be used to fry up as crabcakes.
Photo © 2005 Peggy Trowbridge, licensed to About.com, Inc.
