Saturday, April 9, 2011

Portabella mushrooms stuffed with crab






A favorite late night snack...

Portabella mushrooms stuffed with a mixture of crab, bread crumbs,celery, sharp cheese or parmesan cheese, onion, mayo, basil, parsley, and oregano. I saute the onions and celery in some olive oil, and a little balsamic vinegar (you can use white wine), then put them into a food processor with a slice of bread and the cheese and mix well. Then I put this into a bowl with the crab and mayo and stir till everything is mixed well, but still has crab chunks in it.

I scrape the gills out of the mushroom cap, to make room for all that wonderful filling and stuff them. Then I bake them at 450* for 1/2 an hour. Don't forget!

Nummy....

2 comments:

  1. I am drooling!! we love potabello mushrooms and do almost the same with them.My niece is a vegan ( who doesn't like veggies??) I made her a grilled potabello stuffed with julienne strips of yellow and green squash,and carrots sauteed in olive oil and butter and herbs and cream. I'll post the recipe next time we make it. i also rmove the gills, they make a really dark color

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  2. Would love to have the recipe, although my husband is a meat eater I like veggie's a lot! Would also love to know what else you might put in your stuffed mushrooms, since I like to vary things a bit!

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