Crab Stuffed Baby Portabello Mushrooms. Remove stems from mushrooms; set caps aside. Broil the mushrooms until the dish is heated through. Make sure the crab meat is fresh.

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. 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

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

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. As written, this recipe serves two as a main course or four as an appetizer.

Crab Stuffed Baby Portabello Mushrooms step by step

preheat oven to 325.
remove stems from mushrooms. place caps on a cookie sheet lined with foil..
chop up mushroom stems, and other ingredients for stuffing.
mix all ingredients for stuffing until well combined. add more or less crackers or butter until the stuffing is moist but not wet..
stuff each mushroom cap until full and place on baking sheet..
drizzle butter over each cap..
bake are 325° for approximately 10 minutes or until mushrooms are tender and stuffing is golden brown..
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.

House Seasoning, recipe follows Crab Stuffed Mushrooms We used baby portobello mushrooms. We used the stems from the mushrooms as part of our stuffing mixture. Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper. Put chicken stock in the dish to just cover the bottom.