Crabmeat stuffed portabella mushrooms. Crab-stuffed portobello mushrooms can do double duty as a tasty starter for a casual dinner party, or a light main course for two. The concept for this recipe came from a family friend who used to make an appetizer with store-bought crab cakes that she crumbled. If you live in an area where crabmeat isn't readily accessible, there are places where you can order it and have it shipped fresh to your door.

Agatha shows you how to make portobello mushrooms stuffed with crabmeat. Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Delicate Portobello mushrooms topped with a crispy baked cheesy crab and bell pepper mixture. You can cook Crabmeat stuffed portabella mushrooms using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Crabmeat stuffed portabella mushrooms

1. You need 2 of large portobello mushrooms.
2. It's 16 Oz of crabmeat.
3. Prepare 6 Oz of cream cheese.
4. Prepare 1/4 Cup of diced onion.
5. Prepare 1 Tbsp of minced garlic.
6. Prepare 1/4 tsp of celery salt.
7. You need 1 tsp of cayenne pepper.
8. You need to taste of salt and pepper.

Easy to make, and great to look at. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well. Paprika (Sprinkle over baked Crabmeat Stuffed Mushrooms when done. (Despite there size, Portobello Mushroom Caps are delicate; you want to handle them as little as possible, and as gently as possible, to avoid breaking off the edges or "lips" of the caps). How to Make Portabella Mushroom Caps stuffed with Crabmeat.

Crabmeat stuffed portabella mushrooms step by step

1. Clean mushroom caps, remove and dice stems..
2. Sautée onion, diced mushroom stems, minced garlic in butter..
3. Mix all ingredients together in a medium bowl..
4. Fill mushroom caps with mixture, place in a shallow baking dish and cover with aluminum foil..
5. Bake at 350° for 15 minutes. Uncover and bake for another 15 minutes..

Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Stuffed Mushrooms with Crabmeat and Artichokes. Crab and artichoke dip is a popular appetizer. This recipe creates a twist, using the mushrooms as a handy container for the filling, eliminating the need for dipping. Crab Stuffed Portobello MushroomsThis Ole Mom. olive oil, lump crabmeat, butter, crab boil Crab-stuffed portobello mushrooms for the Chablis ChallengeCook Sister.