Crabmeat stuffed portabella 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. A light, food-friendly white wine like dry Riesling or Viognier is a nice pairing with this dish.

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. House Seasoning, recipe follows This tasty appetizer seasoned with thyme, oregano, and savory. You can have Crabmeat stuffed portabella mushrooms using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Crabmeat stuffed portabella mushrooms

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

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. Place caps on a greased baking sheet.

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..

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. These crab stuffed portobello mushrooms are a prime example of a decadent-yet healthy-meal that can come together with minimal effort.