Greek Mahi Mahi Crab Stuffed Portabella Mushroom Caps Recipes

GREEK-STYLE BEEF STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350°F. Coat each mushroom cap with nonstick cooking spray and place on aluminum foil-lined baking pan. Bake in 350°F oven 15 to 17 minutes or until mushrooms are fork tender.
• Meanwhile, preheat large nonstick skillet over medium heat until hot. Add ground beef, cook 5 to 7 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Add mushroom stems, onion, Greek seasoning, garlic and pepper; cook 3 to 5 minutes or until beef is thoroughly cooked and onion is translucent. Stir in spinach and 1/2 cup feta. Keep warm.
• Evenly divide beef mixture among mushroom caps (about 1 cup each), mounding as needed. Top with tomatoes, remaining 1/4 cup feta and olives. Top with tzatziki, balsamic glaze, salad dressing, red peppers and cucumbers, as desired.

GREEK-STYLE MAHI MAHI

Steps:

• Rinse mahi mahi fillets and pat dry with paper towels.
• Prepare a marinade by stirring lemon juice, olive oil, oregano, spearmint, lemon zest, garlic, and salt together in a baking dish just big enough to accommodate the fillets without overlapping. Lay the mahi mahi fillets into the marinade.
• Marinate fish in the refrigerator for 30 minutes, turn, and continue marinating another 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove fillets from marinade and shake to remove excess. Discard remaining marinade.
• Cook fillets on hot grill, but not directly over flame, to seal in moisture, about 15 seconds per side. Reduce heat to medium and continue cooking fish away from flame until the flesh flakes easily with a fork, 12 to 15 minutes.

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-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.

STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
• Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
• Bake in preheated oven until heated through and golden on top, about 30 minutes.

GREEK STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, 8 to 10 minutes.
• Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.

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.

GREEK STUFFED PORTABELLA MUSHROOMS

Steps:

• Wipe the mushrooms and place, gill side up, in a greased baking dish.
• Place in a preheated 220*C oven for about 8 minutes.
• Heat the olive oil in a frying pan and saute the onions until soft. Stir in the sundried tomatoes, olives, and chopped spinach. Cook for a few minutes, then add the chopped plum tomatoes and the crushed croutons. Take off the heat and let sit for a few minutes. Crumble in two thirds of the feta cheese.
• Take mushrooms out of oven. Spoon the topping evenly over each mushroom. Crumble the remaining feta cheese over top.
• Return to oven and bake until bubbly and feta on top is slightly browned.
• Serves 3 as a main course or 6 as a starter, depending on how big your mushrooms are.

CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat the oven to 400 degrees F.
• Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
• Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
• Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
• Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

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.

GREEK MAHI MAHI &CRAB STUFFED PORTABELLA MUSHROOM CAPS

Steps:

• (same as Greek style Mahi Mahi pretty much) Preheat broiler (low). Toss tomatoes, cucumbers, olives, with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt. Set aside, siring occasionally. Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper. Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish, save half for mushrooms. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil. With remaining mayo/feta mixture add ingredients for stuffed mushrooms. Place top down on end parchment paper. Drizzle extra virgin olive oil and sprinkle salt and pepper over mushrooms, spread on mixture. Season with chives and a sprinkle of lemon juice. Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with stuffed mushrooms, and tomato & cucumber salad (add feta as desired).