Tuesday, May 17, 2011

Crab-Cake Stuffed Portobello Mushrooms Tutorial

Crab-Cake Stuffed Portobello Mushrooms- a "fancy" dinner with little work.

This is also a great appetizer. Just substitute the big portobello mushrooms for Baby Bella's.




Ingredients

5-6 large portobello mushrooms
3/4 cup sweet onion (chopped)
1 egg
1 (8oz) pack of regular cream cheese, softened
olive oil
1/2 cup Italian bread crumbs
1/2 cup Parmesan cheese (grated) plus some for sprinkling.
1 teaspoon seafood seasoning (I used Old Bay)
2 (6oz each) cans of crab meat (or fresh crab meat, if available)


Step 1



Preheat the oven to 400 degrees. Add a tablespoon of olive oil to small saute pan. Add onions, and saute over medium heat until soft. 5 minutes.


Step 2


While the onions are sauteing, remove the stems from the mushrooms and discard.


Step 3


In a small bowl, add the cream cheese.


Step 4


Pour the hot sauteed onions into the bowl with the cream cheese.


Step 5


Add the egg.


Step 6


Add the bread crumbs.


Step 7


Add the Parmesan cheese.


Step 8


Add the seafood seasoning.


Step 9


Stir until smooth.


Step 10


Add the two cans of crab, and mix in gently, until combined.


Step 11


Place the mushrooms top down on a tinfoil lined pan, grease the tinfoil with non-stick spray.


Step 12


Scoop about 1/2 cup of mixture into each mushroom, divide any leftover crab mixture evenly between the mushrooms.


Step 13


Sprinkle with Parmesan cheese and drizzle with more olive oil. Bake for 15-20 minutes until it starts to brown on top.


Step 14


Enjoy!

2 comments:

Anonymous said...

Omg! I am going to try this weekend! It sounds to die for!!!

Info site for Senior Housing in Seattle resource said...

I hear ya! I'd probably be a vegetarian if it wasn't for the husband and kid!

These look good and I'll keep the recipe to try!