Recipe: Simple Grilled Portobello Mushrooms/ w Crabmeat Stuffing

Simple, delicious, fresh and tasty.

Grilled Portobello Mushrooms/ w Crabmeat Stuffing. On medium heat, grill mushrooms till almost tender, basting with olive oil. When mushrooms are almost done, stuff with stuffing mixture. Remove stems from mushrooms (discard or save for another use); set caps aside.

Grilled Portobello Mushrooms/ w Crabmeat Stuffing Submit a Recipe Correction 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. You can have Grilled Portobello Mushrooms/ w Crabmeat Stuffing using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Grilled Portobello Mushrooms/ w Crabmeat Stuffing

  1. You need 4 of Portobello Mushroom caps/ stems removed.
  2. It's 1 of 6 oz. can White Crabmeat, drained.
  3. You need 3/4 cup of Breadcrumbs.
  4. Prepare 1 cup of 4 Cheese Mexican Blend Cheese.
  5. Prepare 1 tbsp of Old Bay Seasoning.
  6. Prepare 2 of Jumbo Eggs.
  7. You need 1 tsp of Black Pepper.
  8. Prepare 1 tsp of Dill Seasoning.
  9. You need 1 of Mozzarella Cheese.
  10. You need 1 of Olive Oil, for basting.

The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first. Our crab-stuffed portobello mushrooms can be served either as a first course or as a light dinner with a salad on the side. A light, food-friendly white wine like dry Riesling or Viognier is a nice pairing with this dish.

Grilled Portobello Mushrooms/ w Crabmeat Stuffing instructions

  1. Mix all ingredients, except mushrooms..
  2. Pre heat oven to 350..
  3. On medium heat, grill mushrooms till almost tender, basting with olive oil..
  4. While grilling mushrooms, bake stuffing until heated, about 20 minutes..
  5. When mushrooms are almost done, stuff with stuffing mixture. Top with mozzarella cheese and grill until cheese is melted..
  6. Serve hot..

As written, this recipe serves two as a main course or four as an appetizer. 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. Pour in half-and-half and mix well.