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We hope you got benefit from reading it, now let’s go back to crab stuffed portabellas – version 1 recipe. You can cook crab stuffed portabellas – version 1 using 11 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Crab stuffed Portabellas – version 1:
- Take 4 of portabella mushrooms.
- You need 1 lb. of crab meat.
- Get 1 c. of minced celery.
- You need 1/2 c. of minced onion.
- You need 1/4 c. of parsely.
- Take 1 1/2 c. of croutons.
- Use 1/2 stick of butter.
- Prepare 1/2 teaspoon of garlic salt or to taste.
- Take to taste of old bay seasoning or similar.
- You need 1 c. of fresh parmesan or sharp white cheese.
- You need 1 c. of seafood or vegetable broth.
Instructions to make Crab stuffed Portabellas – version 1:
- Heat oven to 350° Rinse & remove stems from mushrooms. Place in large caserole dish with 1 cup of water in the bottom.
- Shred crabmeat, mince your ingredients and set aside..
- Heat large skillet and melt butter, add the onion & celery. Saute for 3 minutes on medium heat. Add broth & seasonings. Simmer for 5 minutes..
- Add croutons & crabmeat. Stir and saute till the luquid is absorbed. The mixture should pack nicely..
- Spoon stuffing onto each mushroom packing gently. Cover pan with foil & bake for 15 minutes..
- Remove foil & top each mushroom with cheese. Place back in the oven and broil till the cheese is golden & bubbly. ENJOY!.
Stuff Mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up. Spinach & Mozzarella Stuffed Portabella Mushroom Cap, Quinoa Stuffed Portabella Mushroom Caps, Balsamic Steak Stuffed Portobellos With Pistachio Pesto. Pour this over remaining ingredients, except crumbs and parmesan and mix well. Add cheddar and stir until melted. Try a new way to stuff your mushrooms with Crab-Stuffed Portobello Caps!
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