Recipe: Appetizing Crabmeat stuffed portabella mushrooms

Crabmeat stuffed portabella mushrooms. This recipe for crab-stuffed portobello mushrooms does double duty as a tasty starter for a casual dinner party, or an easy, light Lump: Lump crabmeat comes from the central part of the crab that's attached to the claws. It has the same delicate flavor as jumbo. Clean mushroom caps, remove and dice stems.

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. You can have Crabmeat stuffed portabella mushrooms using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Crabmeat stuffed portabella mushrooms

1. It's 2 of large portobello mushrooms.
2. You need 16 Oz of crabmeat.
3. Prepare 6 Oz of cream cheese.
4. It's 1/4 Cup of diced onion.
5. You need 1 Tbsp of minced garlic.
6. You need 1/4 tsp of celery salt.
7. You need 1 tsp of cayenne pepper.
8. It's to taste of salt and pepper.

Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil. If you live in an area where crabmeat isn't readily accessible, there are places where you can order it and have it shipped fresh to your door. Also, remember to NEVER wash mushrooms.

Crabmeat stuffed portabella mushrooms step by step

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..

Just dust them off with a clean cloth. Paprika (Sprinkle over baked Crabmeat Stuffed Mushrooms when done. (Despite there size, Portobello Mushroom Caps are delicate; you want to handle them as little as possible, and as gently as possible, to avoid breaking off the edges or "lips" of the caps). Delicate Portobello mushrooms topped with a crispy baked cheesy crab and bell pepper mixture. Using a Cuisinart food processor finely mince jalapeno pepper. Stuffed Portobello Mushrooms topped with marinara sauce, sautéed spinach, and crispy goat cheese.