Recipe: Tasty Crab Stuffed Baby Portabello Mushrooms

Crab Stuffed Baby Portabello Mushrooms. Our Christmas is capped off with these stuffed "shrooms." You can use white mushrooms if portobellos are unavailable. Crab Stuffed Mushrooms We used baby portobello mushrooms. We used the stems from the mushrooms as part of our stuffing mixture.

The filling can be made with fresh, canned, or imitation crabmeat. Crab Stuffed Mushrooms are rich, cheesy, and insanely addictive. You'll want to eat the filling all by itself but it's even BETTER when it's hot and And, you may have some filling leftover. You can have Crab Stuffed Baby Portabello Mushrooms using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Crab Stuffed Baby Portabello Mushrooms

1. Prepare 2 box of baby portabello mushrooms.
2. Prepare 1 stick of butter or margarine, melted to drizzle before baking.
3. It's of stuffing.
4. It's 1/4 cup of red onion.
5. It's 1/4 cup of green bell pepper.
6. It's 1/4 cup of chopped mushroom stems.
7. It's 1/4 cup of crushed saltine crackers.
8. Prepare 2 tbsp of parmesan cheese.
9. Prepare 1/4 cup of chopped crab or imitation crab.
10. Prepare 2 tbsp of finely chopped provolone cheese.
11. It's 1 tbsp of soul seasoning or season salt.
12. Prepare 1/2 stick of butter or margarine, melted.

It is delicious on crackers or chunks of bread as a dip. I like to use baby portobello mushrooms, but white button. This recipe for crab-stuffed portobello mushrooms does double duty as a tasty starter for a casual dinner party, or an easy, light main course for two. The concept for this recipe came from a family friend who used to make an appetizer with store-bought crab cakes that she crumbled and stuffed into.

Crab Stuffed Baby Portabello Mushrooms step by step

1. preheat oven to 325.
2. remove stems from mushrooms. place caps on a cookie sheet lined with foil..
3. chop up mushroom stems, and other ingredients for stuffing.
4. mix all ingredients for stuffing until well combined. add more or less crackers or butter until the stuffing is moist but not wet..
5. stuff each mushroom cap until full and place on baking sheet..
6. drizzle butter over each cap..
7. bake are 325° for approximately 10 minutes or until mushrooms are tender and stuffing is golden brown..
8. if you would like to make ahead, just stuff the mushrooms and store in the fridge covered in plastic wrap until ready to bake. this recipe can be easily doubled, or multiplied for any party size.

Stuffed Portobello Mushrooms topped with marinara, sautéed spinach, and crispy panko goat cheese medallions. Wipe the outside of the mushrooms with a damp cloth to remove any dirt or grit. Pull out the stem of the mushrooms with a melon baller and remove the gills of the mushroom, being careful to not pierce the flesh. Turn the heat off and add the crab, season lightly with salt and pepper and transfer to a small bowl. Season with House Seasoning, to taste.