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 Crab Stuffed Portobella Mushrooms | Status Approved | | Name |  Crab Stuffed Portobella Mushrooms | | Category | Appetizers & Snacks, Fish & Seafood, Vegetables, This and That, American | | Serves/Yields | 6 servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 20 minutes | | Cook Time | 10-15 minutes | | Introduction | | These make a nice first course or appetizer . I use smaller mushroom caps for appetizers. Any type mushroom cap can be used but I think portobellos are especially nice. Try heating these on the bbq grill over low coals for a slightly different taste. | | Ingredients | | 1 cup flaked crabmeat
1/4 cups fine dry breadcrumbs
2 shallots minced
1 small garlic_clove , minced very fine
Salt and pepper to taste
1/4 cup white wine
1/4 cup butter
1/2 tsp Old Bays seasoning
5 crimini mushrooms minced
1/2 cup finely grated parmesan cheese
1/4 cup minced italian parsley
6 large portobella , stems removed and minced
| | Directions | | Step: 1 | Melt butter and saute shallots until pale gold. Add garlic and saute on low heat until butter is fragrant (about 8 minutes). Add minced mushrooms and wine and cook 10 minutes on low heat. Pour vegetables into a bowl and let cool. Add breadcrumbs, parsley and half the parmesan and mix well. Add crab and mix lightly. Adjust seasoning with a bit of salt and pepper if needed.
Mound filling into portobella caps, smoothing the filling slightly. Sprinkle remaining parmesan over filling.Place on a baking sheet and broil until filling is hot and parmesan is melted and slightly browned, about 8 minutes.
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Time submitted: Monday, November 29. 2004 at 08:07:32 Contributed By: Kate
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