Crab-stuffed Portabellos: Difference between revisions
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* 4 portabello mushrooms | * 4 portabello mushrooms | ||
* 1/2 cup finely chopped sweet onion | * 1/2 cup finely chopped sweet onion | ||
* 1 close of garlic, minced | |||
* 1 tbsp olive oil, plus more for drizzling at the end | * 1 tbsp olive oil, plus more for drizzling at the end | ||
* 5 oz cream cheese, softened | * 5 oz cream cheese, softened | ||
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# Preheat the oven to 400°F | # Preheat the oven to 400°F | ||
# Discard the mushroom stems | # Discard the mushroom stems | ||
# In a small skillet, saute onion in 1 tbsp olive oil until tender | # In a small skillet, saute onion and garlic in 1 tbsp olive oil until tender | ||
# In a small bowl, combine the cream cheese, egg, bread crumbs, parmesan cheese, and old bay | # In a small bowl, combine the cream cheese, egg, bread crumbs, parmesan cheese, and old bay | ||
# Gently stir the crab and onion into the cream cheese mixture | # Gently stir the crab and onion into the cream cheese mixture | ||
Revision as of 23:05, 4 October 2020
Ingredients
- 4 portabello mushrooms
- 1/2 cup finely chopped sweet onion
- 1 close of garlic, minced
- 1 tbsp olive oil, plus more for drizzling at the end
- 5 oz cream cheese, softened
- 1 egg
- 1/3 cup bread crumbs
- 1/3 cup parmesan cheese, plus more for sprinkling at the end
- 2/3 tsp old bay
- 4.33 oz lump crabmeat, drained
- 1/4 tsp paprika
Instructions
- Preheat the oven to 400°F
- Discard the mushroom stems
- In a small skillet, saute onion and garlic in 1 tbsp olive oil until tender
- In a small bowl, combine the cream cheese, egg, bread crumbs, parmesan cheese, and old bay
- Gently stir the crab and onion into the cream cheese mixture
- Place the mushroom caps gills-up on a greased baking sheet
- Divide the mixture evenly on top of the mushrooms
- Drizzle olive oil over the mushrooms
- Sprinkle paprika and parmesan over the mushrooms
- Bake the mushrooms for 15-20 minutes, or until mushrooms are tender
