Recipe: Appetizing Crab stuffed Portabellas - version 1

Crab stuffed Portabellas - version 1. Heat large skillet and melt butter, add the onion & celery. In a medium bowl, mix egg, green onion, yogurt, lemon juice, Worcestershire sauce, garlic, and pepper together until combined. Top each with remaining Parmesan, bread crumbs, and chopped parsley.

Remove the stem from the mushrooms, and use a spoon to scrape out the ribs. This tasty appetizer seasoned with thyme, oregano, and savory. When cleaning mushrooms, don't run them under water. You can have Crab stuffed Portabellas - version 1 using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Crab stuffed Portabellas - version 1

1. It's of portabella mushrooms.
2. You need of crab meat.
3. You need of minced celery.
4. It's of minced onion.
5. Prepare of parsely.
6. It's of croutons.
7. It's of butter.
8. Prepare of garlic salt or to taste.
9. Prepare of old bay seasoning or similar.
10. You need of fresh parmesan or sharp white cheese.
11. Prepare of seafood or vegetable broth.

They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first. Whether you're making crab stuffed mushrooms or another kind, the method is almost always the same.

Crab stuffed Portabellas - version 1 step by step

1. Heat oven to 350° Rinse & remove stems from mushrooms. Place in large caserole dish with 1 cup of water in the bottom.
2. Shred crabmeat, mince your ingredients and set aside..
3. Heat large skillet and melt butter, add the onion & celery. Saute for 3 minutes on medium heat. Add broth & seasonings. Simmer for 5 minutes..
4. Add croutons & crabmeat. Stir and saute till the luquid is absorbed. The mixture should pack nicely..
5. Spoon stuffing onto each mushroom packing gently. Cover pan with foil & bake for 15 minutes..
6. Remove foil & top each mushroom with cheese. Place back in the oven and broil till the cheese is golden & bubbly. ENJOY!.

Here we're making a filling with cream cheese, garlic, parsley, parmesan and mozzarella cheeses, plus some finely chopped green onion to balance the flavors. Stuff your mushroom caps with a mouthwatering crab dip: the perfect ratio of mayo to cream cheese, garlic, green onions, parmesan cheese, Panko breadcrumbs, herbs and of course crab meat. Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser. Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce. Gently fold in the crab meat.