Crabmeat stuffed portabella mushrooms
Crabmeat stuffed portabella mushrooms

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, crabmeat stuffed portabella mushrooms. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

How to Make Stuffed Mushrooms With Crabmeat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.

Crabmeat stuffed portabella mushrooms is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Crabmeat stuffed portabella mushrooms is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook crabmeat stuffed portabella mushrooms using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Crabmeat stuffed portabella mushrooms:
  1. Take 2 large portobello mushrooms
  2. Take 16 Oz crabmeat
  3. Prepare 6 Oz cream cheese
  4. Take 1/4 Cup diced onion
  5. Take 1 Tbsp minced garlic
  6. Prepare 1/4 tsp celery salt
  7. Get 1 tsp cayenne pepper
  8. Prepare to taste salt and pepper

Using a Cuisinart food processor finely mince jalapeno pepper. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel This gorgeous yet easy to make dish of crab-stuffed portobello mushrooms is perfect as an appetizer or even as a tasty main course. Stuffed Mushrooms with Crabmeat and Artichokes. Crab and artichoke dip is a popular appetizer.

Instructions to make Crabmeat stuffed portabella mushrooms:
  1. Clean mushroom caps, remove and dice stems.
  2. Sautée onion, diced mushroom stems, minced garlic in butter.
  3. Mix all ingredients together in a medium bowl.
  4. Fill mushroom caps with mixture, place in a shallow baking dish and cover with aluminum foil.
  5. Bake at 350° for 15 minutes. Uncover and bake for another 15 minutes.

This recipe creates a twist, using the mushrooms as a handy container for the filling, eliminating the need for dipping. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. My crab stuffed portabella mushrooms are delicious.

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