Crabmeat stuffed portabella mushrooms. Wow the party with these easy, delicious Stuffed Mushrooms. Remove stems from mushrooms (discard or save for another use); set caps aside. Our crab-stuffed portobello mushrooms can be served either as a first course or as a light dinner with a salad on the side.

Broil the mushrooms until the dish is heated through. Make sure the crab meat is fresh. Needless to say, the fresher the crab meat you use, the better these crab-stuffed portobello mushrooms will taste. You can cook Crabmeat stuffed portabella mushrooms using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Crabmeat stuffed portabella mushrooms

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

House Seasoning, recipe follows This tasty appetizer seasoned with thyme, oregano, and savory. When cleaning mushrooms, don't run them under water. 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.

Crabmeat stuffed portabella mushrooms instructions

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

Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Serve with a salad, french bread and wine.