↞ recipe box start page
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
1/4 cup extra-virgin olive oil, eyeball it
4 large portobello mushroom caps, wiped with damp cloth
Grill seasoning blend (Montreal Steak Seasoning)
2 tbsp butter, plus 1 tbsp cut into small dice
1 bay leaf
2 ribs celery from heart of stalk
1 small onion, chopped
1 small red pepper, seeded and chopped
Salt and pepper
2 tsp crab boil seasoning (recommended: Old Bay) or 1 tsp poultry seasoning plus 1 tsp paprika
2 tsp hot sauce, approximately
6 oz lump crabmeat
3 slices white bread, toasted
1 cup chicken stock
A handful chopped parsley leaves
Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil. Grill 10 minutes, until tender and season with grill seasoning blend.
Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tbsp butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables.
Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies. Butter toasted bread with remaining 1 tbsp of diced butter. Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley.
view more member recipes
CRAB STUFFED PORTOBELLOS
view my recipes
print
save
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
1/4 cup extra-virgin olive oil, eyeball it
4 large portobello mushroom caps, wiped with damp cloth
Grill seasoning blend (Montreal Steak Seasoning)
2 tbsp butter, plus 1 tbsp cut into small dice
1 bay leaf
2 ribs celery from heart of stalk
1 small onion, chopped
1 small red pepper, seeded and chopped
Salt and pepper
2 tsp crab boil seasoning (recommended: Old Bay) or 1 tsp poultry seasoning plus 1 tsp paprika
2 tsp hot sauce, approximately
6 oz lump crabmeat
3 slices white bread, toasted
1 cup chicken stock
A handful chopped parsley leaves
Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil. Grill 10 minutes, until tender and season with grill seasoning blend.
Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tbsp butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables.
Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies. Butter toasted bread with remaining 1 tbsp of diced butter. Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Italian Stuffed Portobellos
by sgre52160
4 ounces sliced pancetta or bacon strips, finely chopped 1 tablespoon plus 1 teaspoon olive oil, divided 4 cups sliced onions 2 tablespoons finely chopped oil-packed sun-dried tomatoes 1/4 teaspoo
by sgre52160
4 ounces sliced pancetta or bacon strips, finely chopped 1 tablespoon plus 1 teaspoon olive oil, divided 4 cups sliced onions 2 tablespoons finely chopped oil-packed sun-dried tomatoes 1/4 teaspoo
Sicilian Stuffed Portobellos
by sgre52160
8 medium portobello mushrooms, cleaned 8 oz shrimp - chopped fine 1 cup mushrooms - chopped fine 1/2 cup onions - chopped fine 3 oz butter 1 oz olive oil 1 tbsp garlic - minced 2 medium eggs 2
by sgre52160
8 medium portobello mushrooms, cleaned 8 oz shrimp - chopped fine 1 cup mushrooms - chopped fine 1/2 cup onions - chopped fine 3 oz butter 1 oz olive oil 1 tbsp garlic - minced 2 medium eggs 2
Vegetable Stuffed Portobellos
by sgre52160
4 portobello mushrooms 2 tbsp unsalted butter 1/4 cup onion, minced 1/4 tsp garlic, minced 1 stalk celery, minced 1/4 cup tomato, seeded and chopped 1 tsp dry marjoram 1/2 cup bread crumbs Sal
by sgre52160
4 portobello mushrooms 2 tbsp unsalted butter 1/4 cup onion, minced 1/4 tsp garlic, minced 1 stalk celery, minced 1/4 cup tomato, seeded and chopped 1 tsp dry marjoram 1/2 cup bread crumbs Sal
Spinach Stuffed Portobellos
by sgre52160
4 large portabella mushroom caps, stem and gills removed 1 tbsp olive oil 1 (12 oz) pkg frozen spinach souffle, thawed 1/2 cup grated parmesan cheese, divided 1/4 cup Italian seasoned breadcru
by sgre52160
4 large portabella mushroom caps, stem and gills removed 1 tbsp olive oil 1 (12 oz) pkg frozen spinach souffle, thawed 1/2 cup grated parmesan cheese, divided 1/4 cup Italian seasoned breadcru
Spicy Sausage Stuffed Portobellos
by ICOOK2
8 oz. turkey sausage, fresh 4 large Portobello mushroom caps 1 Tbsp olive oil 1/3 cup yellow onion, chopped 1/3 cup green pepper, chopped 1/2 tsp oregano 1/8 tsp black pepper 1/4 cup low-fat cr
by ICOOK2
8 oz. turkey sausage, fresh 4 large Portobello mushroom caps 1 Tbsp olive oil 1/3 cup yellow onion, chopped 1/3 cup green pepper, chopped 1/2 tsp oregano 1/8 tsp black pepper 1/4 cup low-fat cr
view more member recipes
related CDKitchen recipes
Grilled Portobello Caps With Shrimp
Bacon-Wrapped Crab-Stuffed Watermelon
Baked Crab-Stuffed Mushroom
Thai Stuffed Crab
Stuffed Shrimp Crab Cakes
Crab-Stuffed Tomatoes
Crab-Stuffed Catfish
Stuffed Mushrooms With Garlic Cream Sauce