Crab Stuffed Portobello Mushrooms
Crab Stuffed Portobello Mushrooms
We used 3 large portobello mushrooms for this recipe, but you can easily make 6 servings if you do not pack them as tight as we did.
Recipe:
Ingredients:
3-6 each- large portobello mushrooms
12 oz- lump crab meat
1/4 cup- diced white onions
1/4 cup- chopped scallion
1/4 cup- gruyere cheese (grated)
1/2 cup mozzarella cheese (grated)
1/4 cup- panko breadcrumbs
2 TBSP- chopped parsley
4 TBSP- olive oil (divided)
1 tsp- old bay seasoning
As needed- cracked black pepper
Method:
Remove the stems of each mushroom by carefully adding pressure to each side and loosening, the stems will pop out. You may also use a knife.
Trim the mushroom edges with a knife or scissors.
If you desire, you may remove the gills for additional internal surface, this is not required. to remove the gills, scrape with a spoon until they are removed.
Chop the stems and set aside for your filling.
Fine dice 1/4 cup of onions.
Add the mushroom stems and onions to a sauté pan with 1 TBSP olive oil, cook over medium heat until onions are translucent, cool completely.
Coat each mushroom with 1 TBSP of olive oil, tops and bottoms.
Pre cook the mushrooms at 325F for about 15 minutes. This will begin to remove any moisture.
In a mixing bowl, add crab, cooled mushroom stems with onions, chopped scallions, gruyere cheese, half of the mozzarella, old bay seasoning, parsley, panko breadcrumbs and pepper.
Place a layer of mozzarella on each mushroom. Save just a bit for garnish.
Divide the crab mixture on each mushroom and bake at 325 for about 15 minutes.
Remove the mushrooms and top with mozzarella cheese and broil for 5 minutes to brown the cheese.
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Amazing Crab Stuffed Mushrooms in the Air-Fryer
Amazing Crab Stuffed Mushrooms in the Air-Fryer.
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Ingredients:
- 1 Pack of Bite sized Portobello Mushrooms
- 8oz Lump Crab Meat
- 1/3 Cup of Parmesan Cheese
- 1 Large Egg
- 2 Tbsp Melted Butter
- 1/4 Cup Bread Crumbs
- 1 Tbsp Old Bay Seasoning
- 2 Tbsp Dijon Mustard
- 1 Tbsp Fresh Chopped Parsley
- Olive Oil to drizzle over the Mushrooms
- Salt and Pepper about a Tsp Spoon each over the Mushrooms
Tips:
- Heat the Air Fryer to 350 for roasting/air-frying
- Use a Damp towel to clean the Mushrooms as seen in the video
- Roast/Air Fry the Mushrooms for about 7mins before stuffing to help soften the mushrooms
- Air Fry the Mushrooms on 350 for 10mins or until the cheese has melted
- Cooking times with Vary depending on the Air fryer being used
#stuffedmushrooms #crabstuffedmushrooms #airfryerrecipes
Crab Stuffed Mushrooms | The Perfect Side Dish/Appetizer
These delicious crab stuffed mushrooms are the perfect side dish, appetizer, or snack for all occasions. It’s easy to make and keeps really well in the refrigerator. Try it!
** Ingredients **
10 large Portobello Mushrooms
1 cup Crab Meat
Salt & Pepper
Paprika (1 Tbsp)
Old Bay (1 Tbsp)
Minced Garlic (1 tsp)
Minced Jalapeño (1 Tbsp)
Chopped Parsley (1 - 2 Tbsp)
Breadcrumbs (2 - 3 Tbsp)
Cream Cheese (1 - 2 Tbsp)
Lemon Juice (1/2 Lemon)
Mayonnaise (1/4 Cup)
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Crab Stuffed Mushrooms Easy #Shorts
Crab Stuffed Mushrooms Easy #Shorts
These easy Crab Stuffed Mushrooms make a fabulous appetizer; perfect for your next party or gathering! Every time we make them, they go fast, and everyone keeps asking for more.
This is the shorts version of my Crab Stuffed Mushrooms Easy recipe!
Kelvin's Kitchen Merch:
Crab Stuffed Mushrooms Easy Recipe
Ingredients
12 Baby Portabella Mushrooms
1 small diced onion
1/2 cup chopped parsley
3/4 cup grated swiss cheese
1/2 cup panko breading (Italian Style)
Salt and pepper to taste
A pinch of old bay seasoning or to taste
8 oz minced crab meat
Directions
Remove the stems from the mushrooms
Saute onion, diced mushroom stems, and parsley and cool.
To the cooked vegetables add crab, cheese, and panko
Season with a pinch of salt, pepper, and old bay seasoning to taste
Top with freshly grated swiss cheese
Bake at 375 degrees for 15-20 minutes or until mushrooms are tender. Remove from oven and serve while hot. Garnish with chopped parsley, if desired.
Enjoy these mouthwatering Crab Stuffed Mushrooms Easy recipe. Buen Provecho!
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CRAB STUFFED MUSHROOMS Appetizer
CRAB STUFFED MUSHROOMS Appetizer
Today's Recipe:
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Crab Stuffed Mushroom
Need a delicious and impressive appetizer for your upcoming holiday gatherings? Breadcrumb and cheese stuffed mushrooms are the expected nibble, but our crab stuffed mushrooms, inspired by Everyday Occasions, will thrill your finger-food-loving guests.
With this crab stuffed mushroom recipe, the classic stuffed mushroom gets a lip-smacking gourmet update with succulent, buttery chunks of crab, cream cheese, and tasty bits of red pepper, onions, and parsley. Always a crowd pleaser, this upscale appetizer will have people begging for more. Cook up a double or triple batch to make sure everyone gets to sink their teeth into a crab stuffed ‘shroom.
A word about canned crab: In our kitchen, we strike a balance between the freshest ingredients we can acquire and convenient ingredients that give us the opportunity to create accessible and scrumptious recipes for home cooks. These crab-stuffed mushrooms feature fresh earthy-flavored mushrooms as well as a convenient can of crab (fresh crabmeat is pricey and can be hard to find). When buying canned crab, opt for brands that tightly pack the can with meaty chunks of crabmeat and minimal additives. A high-quality canned crabmeat will cheerfully transport you to the ocean with the way it smells and tastes. Low-quality canned crab is mushy, smells fishy, and will remind you of an old cannery or a can of cat food. Go with high-quality varieties!
Make-ahead tip: To save you time on party day, you can make the crabmeat filling the day before and refrigerate until you’re ready to fill the mushrooms. But be warned, once you taste test this fabulous filling, you’ll be overwhelmed with the urge to eat the whole bowl with a big spoon. Another make-ahead option is to pipe the filling into the mushrooms, cover, and refrigerate up to 2 days. You may need to slightly increase the baking time to make sure that the filling is heated through.
Full Recipe:
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