How to Prepare 2021 Crab Stuffed Baby Portabello Mushrooms

Crab Stuffed Baby Portabello Mushrooms. Our Christmas is capped off with these stuffed "shrooms." You can use white mushrooms if portobellos are unavailable. Crab Stuffed Mushrooms We used baby portobello mushrooms. We used the stems from the mushrooms as part of our stuffing mixture.

I didn't have any savory so I didn't include that but I did add a pinch of lemon pepper. Crab Stuffed Mushrooms are rich, cheesy, and insanely addictive. You'll want to eat the filling all by itself but it's even BETTER when it's hot and And, you may have some filling leftover. You can cook Crab Stuffed Baby Portabello Mushrooms using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Crab Stuffed Baby Portabello Mushrooms

1. It's 2 box of baby portabello mushrooms.
2. Prepare 1 stick of butter or margarine, melted to drizzle before baking.
3. You need of stuffing.
4. It's 1/4 cup of red onion.
5. You need 1/4 cup of green bell pepper.
6. It's 1/4 cup of chopped mushroom stems.
7. It's 1/4 cup of crushed saltine crackers.
8. You need 2 tbsp of parmesan cheese.
9. Prepare 1/4 cup of chopped crab or imitation crab.
10. Prepare 2 tbsp of finely chopped provolone cheese.
11. It's 1 tbsp of soul seasoning or season salt.
12. It's 1/2 stick of butter or margarine, melted.

It is delicious on crackers or chunks of bread as a dip. I like to use baby portobello mushrooms, but white button. This recipe for crab-stuffed portobello mushrooms does double duty as a tasty starter for a casual dinner party, or an easy, 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 and stuffed into.

Crab Stuffed Baby Portabello Mushrooms instructions

1. preheat oven to 325.
2. remove stems from mushrooms. place caps on a cookie sheet lined with foil..
3. chop up mushroom stems, and other ingredients for stuffing.
4. mix all ingredients for stuffing until well combined. add more or less crackers or butter until the stuffing is moist but not wet..
5. stuff each mushroom cap until full and place on baking sheet..
6. drizzle butter over each cap..
7. bake are 325° for approximately 10 minutes or until mushrooms are tender and stuffing is golden brown..
8. if you would like to make ahead, just stuff the mushrooms and store in the fridge covered in plastic wrap until ready to bake. this recipe can be easily doubled, or multiplied for any party size.

Crab-stuffed portobello mushrooms for the Chablis ChallengeCook Sister. Turkey Marinara Stuffed Portobello Mushrooms Turkey Marinara Stuffed Portobello Mushrooms (Gluten-Free) Stuffed Portobello MushroomsGuilty Kitchen. butter, baby spinach leaves, Parmesan cheese, onion. Stuffed Portobello Mushrooms topped with marinara, sautéed spinach, and crispy panko goat cheese medallions. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs.

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