PORTOBELLO MUSHROOM STUFFED RECIPES

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CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS RECIPE | FOO…



Crabmeat Stuffed Portobello Mushroom Caps Recipe | Foo… image

Provided by Food Network

Categories     appetizer

Total Time 1 hours 45 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 4 appetizer portions

Number Of Ingredients 12

4 large (4 to 5-ounce) portobello mushroom caps, stemmed
3 tablespoons olive oil
1 1/4 teaspoons salt
3/4 teaspoon freshly ground white pepper
2 tablespoons unsalted butter
1/4 cup small-diced onions
2 tablespoons all-purpose flour
1 cup whole milk
Pinch freshly grated nutmeg
1/2 pound lump crabmeat, picked over
1/3 cup grated Gruyere
4 teaspoons bread crumbs

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
  • Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
  • Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
  • Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

STUFFED PORTOBELLO MUSHROOMS RECIPE - FOOD.COM



Stuffed Portobello Mushrooms Recipe - Food.com image

Make and share this Stuffed Portobello Mushrooms recipe from Food.com.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 11

2 portabella mushrooms
balsamic vinegar
1 tablespoon olive oil
2 garlic cloves, minced
1/4 onion, chopped
1 yellow pepper, roasted and chopped
2 roma tomatoes, chopped
2 cups fresh spinach
1/4 cup breadcrumbs
italian seasoning (I use a blend from Emeril)
mozzarella cheese

Steps:

  • Preheat the oven to 375 degrees. Remove the stem and gills from the mushroom. I use a spoon to scoop them out.
  • Brush the mushrooms with balsamic vinegar.
  • Heat olive oil in a small saute pan. Add the onions and garlic. Cook until tender. Add in peppers. Cook until tender.
  • Add in tomatoes and spinach. Cook until spinach wilted and “cooked.”.
  • Divide the filling and stuff the mushrooms.
  • Sprinkle breadcrumbs on the top and add Italian seasoning. Top with cheese.
  • Place on a baking sheet and bake for about ten minutes or until the cheese is melted. (At the end, I put the oven to broil and let the cheese golden).

Nutrition Facts : Calories 145.3, FatContent 7.7, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 63.4, CarbohydrateContent 17.5, FiberContent 3.8, SugarContent 4.7, ProteinContent 4.9

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