Crab-stuffed Portobellas
From babsalaba 13 years agoIngredients
- 1 8-oz container crabmeat shopping list
- 1 package of shallot and chive flavor Boursin® cheese shopping list
- 2 T mayo (or more to achieve the desired consistency) shopping list
- ½ onion, finely diced shopping list
- Old Bay® seasoning shopping list
- ½ cup of soft bread crumbs or cracker crumbs (Ritz or saltines work well) shopping list
- 6 large portobello mushroom caps or 20 smaller cremini/baby bellas shopping list
- panko crumbs shopping list
- freshly grated parmesan or romano shopping list
How to make it
- Preheat oven to 350 degrees.
- In a large bowl, mix together the crab meat, Boursin® cheese and mayo. Mix well.
- Fold in the diced onion and cracker or bread crumbs, stirring until everything is incorporated well.
- Clean the mushroom caps by removing the stems and gills and brushing off any accumulated dirt.
- Place the caps on a baking sheet.
- Put a healthy dollop of the crab mixture in the cavity of each mushroom cap and sprinkle generously with Old Bay®. Top with grated cheese and panko crumbs.
- Bake in the oven for 25-30 minutes until the tops are nicely browned and the filling is slightly bubbly on the sides. The larger portobello caps take longer.
- Serve hot.
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