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Crab-Stuffed Portabellas
Yummy Mushrooms with Crab and Melted Cheese |
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4 large, whole portabella mushrooms
(about the size of your palm)
1 6oz. can white crab meat
1 finely minced fresh garlic
2 Tbls. finely chopped onion
1/8 tsp. salt
1/8 tsp. salt
1 tsp. parsley
1/8 tsp. Tobasco sauce
1 tsp. white wine
1/2 tsp. olive oil
1/4 cup olive oil
Approx. 6oz. sliced Havarti or Monterey Jack cheese
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First, clean the mushroom caps. Make sure the caps are not broken, and form nice cup shapes when turned stem-side up. Since mushrooms absorb water so quickly, I prefer to wipe the caps with a damp paper towel to remove any dirt.
Remove the stem, carefully, from each cap. I find it's easier to cut them out with the point of a knife rather than try to snap them off, since the caps are so fragile.
With a spoon, scrape away the dark brown gills from the underside of the cap. You don't have to get every little speck, just most of it. Rub the top of each cap with the 1/4 cup olive oil, covering evenly. Place each cap top-down on a foil-covered baking sheet.
In a medium bowl, mix the crab, garlic, onion, salt, pepper, parsley, Tobasco, wine, and 1/2 tsp. olive oil. Make sure all ingredients are thoroughly mixed.
Spoon the crab mix into each mushroom cap. The cups formed by the mushroom caps may be shallow, so you might have to make little mounds to fit a good amount of filling in them. The filling will be fluffy after mixing, so go ahead and smoosh it down a little.
Place the cheese slices over each mushroom, covering as much of the filling as you can without going over the edges of the caps.
Place baking sheet on the center rack of the oven and broil until the cheese is melted, about 5-7 minutes. If you are using Havarti cheese, be aware that it can melt very quickly, so keep an eye on your mushrooms as they cook.
Serve hot and enjoy!
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Preparation Time: about 30 minutes |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Sarah Taylor
Alaska
United States |
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| This recipe has been viewed 17740 times. |
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