Stuffed portabella mushroom recipes are among the most popular culinary creations enjoyed around the world in fine dine restaurants by millions. Below is a brief history of this popular mushroom.
Portabella or portabello are a very popular type of mushrooms that command an average to high cost compared to other mushrooms found in the market. Portabello mushrooms are often enjoyed for its meaty texture as a substitute to actual meat for those who are looking to shed some weight. Portabello mushrooms are often grilled, pan fried, baked roasted or used as ingredients in many other culinary dishes.
Portabella mushrooms, like other vegetables, are low in sugar and very low in sodium making these mushrooms a desired vegetable for those who are seeking a healthy lifestyle. Not much antioxident is found in the stem of this mushroom but an abundance is found in the cap. The thick skin protects and contains in the antioxidents when cooked compared to other vegetables that may loose their antioxident properties after cooking.
Stuffed Portabella Mushroom Recipes Using Dungeness Crabs.
Today’s recipe will be stuffed portabella mushroom with dungeness crabs. This recipe is very simple to make and takes about 30 minutes in total. The portabella mushrooms can be substituted with any mushroom that has a groove in the cap for us to place our dungeness crabs into.
I am using the portabella mushroom for this recipe because of its meaty texture to contrast with the dungeness crabs. Other mushrooms can be used if portabella is not available such as white mushrooms but I love the texture of the portaballa mushroom much more than any other.
We will be making 10 stuffed portabella mushrooms using 1.5 pounds of dungeness crabs. The portabello mushrooms were on sale at my local market at $1.50 each. I had some previously frozen dungeness crab meat so I did not have to run out to the beach and catch some even though fresh crab meat would have tested better.
Ingredients for the crab stuffing:
- 1 egg
- 3 tablespoons of mayo
- 1.5 pounds of dungeness crabs
- half pound of crumbled crackers
- 1 tablespoon of chopped mints
- half a tablespoon of lemon zest
- seasoning salt
- garlic powder
This is the same recipe I had used to make crab cakes in an earlier post. Please click here for instructions on how to mix and prepare the ingredients.
When you have the mixture prepared (picture below), begin scooping the crab mixture onto the portabella mushroom caps (I put a very generous layer of crab mixture on mine). Set your oven onto low heat (My oven was at 200 degrees). If you have a cookie baking sheet, line that onto the baking pan. If not, aluminum foil will suffice. Once the oven hits the desired temperature, place the baking pan inside and allow it to sit for 20 to 30 minutes. Occasionally check on the stuffed mushrooms with crab to make sure that it is not overly cooked.
Once done, use oven mitts to remove the pan. Allow the stuffed mushrooms to cool down and enjoy with your choice of dip. I love squeezing some lemon juice on top for extra flavor.
There were more crab mixture after I used up all of the portabella mushrooms so I pan fried the crab mixture and made some crab cakes. My friend, who came over early for dinner had made aioli sauce which went very well with the stuffed mushrooms with crab.
Stuffed Portabella Mushroom Recipes. Conclusion.
The company I had over enjoyed their dinner and asked me for the stuffed portabella mushroom recipe I had concocted. Everything went very well but the only thing I would add for next time is some cheddar/mozzeralla cheese on top for that extra flavor.
Below are a few pictures I pulled from the internet with Crab Stuffed Portabella Mushroom Recipes. Enjoy!