Oh So Good Stuffed Portabella's

Cassie *

By
@1lovetocook1x

These wonderful mushrooms are a meal in themselves...I just serve with a tossed salad...so good!

Can use real crab or even shrimp...I wanted to use up a package of imitation crab...

Enjoy!


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

2 large
portabella mushrooms + stems chopped and dark gills removed from inside of mushrooms
1 Tbsp
olive oil
4 Tbsp
butter
1 clove
garlic, minced
1/2
red pepper, minced
1/2 small
red onion, minced
2
green onion, minced
6 - 7
fresh spinach leaves, rolled up and sliced
4 oz
imitation crab, chopped - real crab or shrimp can be used
2 oz
softened cream cheese
1/2 tsp
each - garlic powder - black pepper
pinch
dried dill weed
1/4 c
shredded or grated, parmesan
1 tsp
tony chachers cajun seasoning
1/2 c
each - panko crumbs and seasoned bread crumbs
1/2 c
shredded, cheddar cheese - divided
2 oz
monterey jack cheese, shredded

Step-By-Step

Step 1 Direction Photo

1Preheat oven to 325 degree F.

Add to a medium skillet, the butter and olive oil. Turn heat to medium - med high, and when butter is melted add the chopped mushroom stems, peppers, garlic, onions and spinach. Continue to saute until veggies are getting soft and onion translucent. Stirring frequently. In the last 2 minutes of cooking, add the crab. Just cook long enough to warm it through. Season with pepper, Tony Chacheres, garlic powder.

Step 2 Direction Photo

2Pour this mixture into a bowl, the juices as well.

Stir in the cream cheese , until well combined.

Add the 1/4 cup Parmesan, 1/4 cup cheddar cheese and dill weed and stir to combine.

Step 3 Direction Photo

3Make sure you remove the dark gill from inside mushrooms. A spoon works best.

Step 4 Direction Photo

4Divide the filling in half and carefully stuff each mushroom.

Step 5 Direction Photo

5Sprinkle each with remaining cheddar cheese and place in a greased baking dish, large enough to hold both mushrooms without over crowding.

Step 6 Direction Photo

6Bake for 30 minutes and then top each mushroom with the shredded Monterey jack cheese. Place back into the oven for another 15 minutes or until golden.

Step 7 Direction Photo

7Enjoy!....they are so tasty.