Crab Stuffed Portobello Mushroom Burgers Recipes

CRAB-STUFFED PORTOBELLOS

Steps:

• Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender. , In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.

PORTOBELLO STUFFED MUSHROOM BURGER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray rounded ends of mushroom caps with vegetable spray and place oiled side down on baking sheet.
• Place spinach in microwave-safe bowl, sprinkle with a few drops of water, and microwave on high for one minute. Chop cooked spinach; mix with Cheddar cheese, cottage cheese, garlic powder, and salt. Spread spinach mixture onto prepared mushroom caps.
• Bake in preheated oven until the mushrooms are tender, about 12 minutes. Serve on hamburger buns.

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 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 STUFFED PORTABELLA MUSHROOMS

Steps:

• In a small saucepan melt buter, add flour half the old bay and pepper, blend well.
• Slowly add milk, stir and cook until thickened.
• Add cheddar and stir until melted.
• Pour this over remaining ingredients, except crumbs and parmesan and mix well.
• Stuff Mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up to you-and bake in a 350 degree oven for 35-45 minutes.
• Serve with a salad, french bread and wine.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
• Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
• Bake for 15 minutes. Remove from oven, and serve immediately

CRAB STUFFED PORTOBELLOS AND CITRUS-MUSTARD DRESSED GREENS

Steps:

• 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 tablespoons 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 tablespoon 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 and serve along side greens.
• Pour lettuce into a bowl. In a smaller bowl, combine lemon curd with vinegar and mustard using a whisk. Whisk in oil in a slow stream and season dressing with salt and pepper, to your taste.

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.

GRILLED CRAB- AND FONTINA-STUFFED MUSHROOMS RECIPE

Steps:

• Melt butter in medium skillet over medium heat. When foaming subsides, add shallots and cook, stirring, until softened, about 5 minutes. Add white wine and cook for 1 minute more. Stir in panko bread crumbs, remove from heat, let cool for 10 minutes. Stir in crabmeat, 1/3 cup fontina cheese, lemon juice, and paprika. Season with salt and pepper to taste.
• In a large bowl, gently toss mushroom caps in olive oil and season with salt and pepper.
• Remove mushrooms to plate and stuff each with crab stuffing mixture. Top mushrooms with remaining cheese.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Arrange mushrooms over cool side of the grill. Cover and cook until cheese is melted and lightly browned, 15 to 20 minutes. Remove from grill, let cool for 5 minutes, then serve.

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.