Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, crabmeat stuffed portabella mushrooms. It is one of my favorites food recipes. This time, I will make it a 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 foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Crabmeat stuffed portabella mushrooms is something that I have loved my whole life. They’re fine and they look fantastic.
To get started 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 cook it.
The ingredients needed to make Crabmeat stuffed portabella mushrooms:
- Prepare 2 large portobello mushrooms
- Make ready 16 Oz crabmeat
- Make ready 6 Oz cream cheese
- Prepare 1/4 Cup diced onion
- Get 1 Tbsp minced garlic
- Make ready 1/4 tsp celery salt
- Make ready 1 tsp cayenne pepper
- 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:
- Clean mushroom caps, remove and dice stems.
- Sautée onion, diced mushroom stems, minced garlic in butter.
- Mix all ingredients together in a medium bowl.
- Fill mushroom caps with mixture, place in a shallow baking dish and cover with aluminum foil.
- 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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