Portabella Crab Hash Napoleonwilted Spinachcreamed Garlic Recipes

SHRIMP AND CRAB STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 425ºF.
• Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.
• In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, corn, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Remove from heat. Stir in all remaining ingredients.
• Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps.
• Bake, uncovered, about 15 minutes or until mushrooms are tender.

SPINACH & CRAB STUFFED PORTABELLA MUSHROOMS

Steps:

• Defrost spinach and thoroughly squeeze out all excess fluid.
• Drain crabmeat well.
• Mix together spinach, eggs, cheeses, bread crumbs crabmeat, garlic & salt. Saving 1/2 of the Mozzarella for topping.
• Stuff into mushroom caps.
• Top with mozzarella cheese.
• Bake on cookie sheet 400 degrees for approx 20 minute.

PORTABELLO MUSHROOM & CRAB HASH NAPOLEON

Steps:

• Pre heat oven to 425°F. Clean Portobello mushroom and remove "gills", coat with olive oil in a large bowl and season with salt and pepper.
• Place on a roasting pan and roast in oven for 20 min.
• Sauté green bell pepper, red bell pepper, garlic and onion until onions are translucent.
• Let cool.
• When pepper/onion mix is cool, combine with all other ingredients.
• Adjust seasoning.Remove mushrooms from the oven and place upside down on a rack to cool slightly. x
• Adjust seasoning.Remove mushrooms from the oven and place upside down on a rack to cool slightly.
• When cool enough to handle, fill with crab mix, to make an even saucer shape.
• Sautee until brown in a large sauté pan with crab side down first. Lightly wilt the spinach in a sauté pan.
• Place a thin layer of spinach on the crab and cut the mushroom cap in half.
• Place one half on top of the other so the spinach meets, to make a sandwich.
• Cut in three wedges and place around plate with wilted spinach in the center.
• Serve with roasted garlic cream and Cabernet reduction. Garnish plate with whole roasted garlic cloves.

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.

PORTOBELLO CRAB ROCKEFELLER

Steps:

• Preheat the oven to 350 degrees F.
• Remove the stems from the portobello mushrooms and chop the stems. Set the whole mushroom caps aside.
• In a medium heated frying pan add olive oil, onion, garlic, and mushroom stems. Saute until soft, about 3 minutes. Deglaze pan with white wine.
• Pour in half-and-half and mix well. Add chopped spinach and cook until soft, about 5 minutes. Shake in grated Parmesan and breadcrumbs. Sauce will thicken when heated through, another few minutes. Remove from heat.
• On a baking sheet, or large pan with a grate, arrange mushrooms, cavity-side up. Spoon in enough spinach mixture to fill the portobello mushroom cap. Stack on a couple spoonfuls of crab. Top with mozzarella cheese. Bake for 25 to 30 minutes, checking occasionally to make sure the cheese doesn't burn. Remove mushrooms from the oven and serve warm.

CRAB STUFFED PORTABELLA'S SINGING THE BLUES

Steps:

• Preheat oven to 350F degrees.
• Remove stems of portabellas and scrape off the brown underside.
• Heat oil in a sauce pan, add onion and garlic until the onion is tender.
• Turn off the stove and add crabmeat, italian seasoning, parmeasean cheese, blue cheese and breadcrumbs.
• Stuff the mushrooms, and place on a cookie sheet.
• Mix the olive oil and water together and sprinkle over the mushrooms.
• Bake 20-25 minutes serve while hot.

PORTABELLA NIRVANA

Steps:

• Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
• Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
• Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.