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Remove stems from mushrooms; set caps aside. Remove from the heat; stir in the crab, Romano, parsley, garlic powder and onion powder. Fill mushroom caps with stuffing, and wrap with a prosciutto slice.
To get started with this particular recipe, we must prepare a few components. You can cook crab stuffed baby portabello mushrooms using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Crab Stuffed Baby Portabello Mushrooms:
- Get 2 box baby portabello mushrooms
- Make ready 1 stick butter or margarine, melted to drizzle before baking
- Take stuffing
- Take 1/4 cup red onion
- Make ready 1/4 cup green bell pepper
- Make ready 1/4 cup chopped mushroom stems
- Prepare 1/4 cup crushed saltine crackers
- Make ready 2 tbsp parmesan cheese
- Take 1/4 cup chopped crab or imitation crab
- Take 2 tbsp finely chopped provolone cheese
- Take 1 tbsp soul seasoning or season salt
- Take 1/2 stick butter or margarine, melted
Rinse and pat dry the mushrooms. Brush olive oil and sprinkle seasoning on both sides of the mushrooms. Our crab-stuffed portobello mushrooms can be served either as a first course or as a light dinner with a salad on the side. A light, food-friendly white wine like dry Riesling or Viognier is a nice pairing with this dish.
Instructions to make Crab Stuffed Baby Portabello Mushrooms:
- preheat oven to 325
- remove stems from mushrooms. place caps on a cookie sheet lined with foil.
- chop up mushroom stems, and other ingredients for stuffing
- mix all ingredients for stuffing until well combined. add more or less crackers or butter until the stuffing is moist but not wet.
- stuff each mushroom cap until full and place on baking sheet.
- drizzle butter over each cap.
- bake are 325° for approximately 10 minutes or until mushrooms are tender and stuffing is golden brown.
- if you would like to make ahead, just stuff the mushrooms and store in the fridge covered in plastic wrap until ready to bake. this recipe can be easily doubled, or multiplied for any party size
As written, this recipe serves two as a main course or four as an appetizer. This tasty appetizer seasoned with thyme, oregano, and savory. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat.
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