Crab-stuffed Portabellos: Difference between revisions
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| Line 12: | Line 12: | ||
* 1 tsp old bay | * 1 tsp old bay | ||
* 4.33 oz lump crabmeat, drained | * 4.33 oz lump crabmeat, drained | ||
* | * paprika and cayenne pepper, to taste | ||
==Instructions== | ==Instructions== | ||
| Line 23: | Line 23: | ||
# Divide the mixture evenly on top of the mushrooms | # Divide the mixture evenly on top of the mushrooms | ||
# Drizzle olive oil over the mushrooms | # Drizzle olive oil over the mushrooms | ||
# Sprinkle paprika and parmesan over the mushrooms | # Sprinkle paprika, cayenne pepper, and parmesan over the mushrooms | ||
# Bake the mushrooms for 15-20 minutes, or until mushrooms are tender | # Bake the mushrooms for 15-20 minutes, or until mushrooms are tender | ||
Revision as of 02:23, 14 October 2020
Ingredients
- 4 portabello mushrooms
- 1/2 cup finely chopped sweet onion
- 2 cloves 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
- 1 tsp old bay
- 4.33 oz lump crabmeat, drained
- paprika and cayenne pepper, to taste
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, cayenne pepper, and parmesan over the mushrooms
- Bake the mushrooms for 15-20 minutes, or until mushrooms are tender
