Crab Cake Stuffed Portobellos Recipes

CRAB-STUFFED MUSHROOMS

Steps:

• Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
• Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
• Transfer the crabmeat to a medium bowl, feeling through the meat to make sure no shell pieces remain. If using jumbo lump crabmeat (which comes in larger pieces than lump crabmeat), use a fork to break the lumps into smaller pieces.
• Add the remaining ingredients except for the paprika and mix well with a rubber spatula until fully combined.
• Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high if needed. Sprinkle the stuffed mushrooms with paprika.
• Arrange the mushrooms, filling side up, back on the baking sheet (you might need to use a clean new sheet of foil). Lightly spray them with olive oil.
• Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes. Serve immediately.

CRAB CAKE-STUFFED PORTOBELLOS

Steps:

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

CRAB-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
• Remove the stems from the portobello caps, dice them and add to a mixing bowl.
• Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
• Season each mushroom cap with salt and pepper and set aside.
• Add the crab, panko, onions, garlic, thyme and lemon juice to the chopped mushroom stems.
• Reserve 2 tablespoons of the shredded cheese and add the remainder to the crab mixture.
• Combine gently and season to taste with salt and pepper before stirring in the beaten egg.
• Divide the stuffing between the mushrooms and compress gently to form a slight mound.
• Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.
• Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.
• Serve with lemon wedges and a dash of hot sauce if desired.

CRAB CAKE-STUFFED PORTOBELLOS

Steps:

• Remove stems from mushrooms; may remove gills or leave them; set caps aside.
• In a small skillet, saute onion in 1 tablespoon oil until tender.
• In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup Parmesan, and seafood seasoning; gently stir in crab and onion.
• Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil.
• Sprinkle with paprika and remaining cheese.
• Place in a greased 15 in x 10 in x 1 in baking dish.
• Bake, uncovered in a preheated 400° oven for 15-20 minutes or until mushrooms are tender.

CRABLESS VEGAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 400° F (200° C). Grease a 9x13 baking dish.
• Dry brush mushrooms and gently twist off stems. Using a small spoon, scrape out the brown gills. (*see photo above) Place them in the baking dish and lightly season with salt & pepper.
• Add the hearts of palm to a food processor and give 3-4 long pulses, until shredded. Don't over process. The mixture should have a crab-like consistency. (*see photo above)
• To a large bowl, add mayonnaise, lemon juice, mustard, worcestershire sauce, nutritional yeast, kelp, Old Bay Seasoning, parsley, garlic powder, salt & fresh cracked pepper. Combine well.
• Add the shredded hearts of palm, bread crumbs, and green onion. Combine well. Taste for seasoning and add more if needed.
• Using a small spoon, stuff each mushroom cap and place in the greased baking dish (leave a small amount of room in between each mushroom). Sprinkle the tops with panko breadcrumbs and drizzle with oil if desired.
• Place in oven and bake for 20-30 minutes, until heated throughout and lightly browned on top. Serve hot. (sprinkle with fresh-cut parsley, crushed red pepper, or vegan parmesan cheese, if desired).

CRABCAKE STUFFED PORTOBELLOS

Steps:

• 1. Preheat the oven to 375 degrees. Clean the mushrooms. Snap off stems and set aside. Using a grapefruit spoon, scrape out the brown gills from the underside of the mushroom.
• 2. Melt 1 T butter in a small skillet. Trim ends from mushroom stems. Mince the stems. Mince celery and onion. Saute mushroom stems, celery and onion together, stirring occasionally, over medium heat until soft.
• 3. While veggies are sauteing, prepare crab mixture. Drain crab meat (removing paper liners) and flake if necessary. Add Worcestershire sauce, breadcrumbs, salt, pepper, and parsley. Beat the egg lightly, and add to the crab mixture. Mix well.
• 4. Prepare the mushroom caps. In a small cup, melt the remaining 2 T of butter. Brush the butter over the inside and outside of the portobellos. Set the portobellos upside down on a small rimmed cookie sheet.
• 5. Divide the crab mixture in two. Shape into patties and place in the upturned portobellos. Brush with remaining butter. Bake in 375 degree oven for 15 minutes. Pull the portobellos out and top with the swiss cheese. Return the portobellos to the oven and bake for 5 minutes more. Enjoy!
• 6. Notes: You can also use a white worcestershire sauce for a lighter flavor. Or a dash or two of crab/seafood seasoning.

CRAB STUFFED PORTOBELLOS

Steps:

• Preheat the oven to 350 degrees F.
• Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
• Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.