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Friday, August 15, 2014

Crab Stuffed Portobellos

Photo courtesy of Taste of Home.

      Recently a few of the kids were home and we planned a mass grilling. I had pork chops and chicken-on-a-stick in line for meat choices and since local produce was popping, veggie kabobs were also in store. 
      However, the kids offered up the true food experiment of the night - stuffed grilled portobellos. I've eaten that type of mushroom on occasion, but have never tried to grill them. 
      This was not the occasion as luck would have it, the gas powering the grill gave up the ghost and was not an option. I heated up the oven, spray coated a casserole dish and improvised. Why not? After all the gas grill is just an outdoor oven, right?
     The mushrooms were tender and the topping was moist and flavorful. It was a nice way to try something a little different. Maybe next time we'll have gas for the grill.     

Crab Stuffed Portobellos
1/2 cup lump crab meat
1 T. butter
1/8 cup onion, fine diced
1 T. beer (or white wine or broth)
1/8 cup mozzarella cheese, shredded
1/4 cup panko crumbs
1 tsp. lemon juice
1/4 tsp. paprika
1/2 cup brie cheese, cubed 
(I used Muenster - any mild soft cheese would work)
1/8 tsp. celery seed
4 large portobellos mushrooms
2 T. canola oil
1/8 cup Parmesan cheese

Preparation
In small saucepan, melt butter. Add onions and cook over medium-low heat until softened, about 7-8 minutes. 

Reduce heat and add crab, beer, shredded cheese, panko crumbs, lemon juice, paprika, cubed cheese and celery seed. Stir well to combine and remove from heat. Set aside.

With a spoon, scoop gills out of mushrooms and remove stem. With a damp paper towel clean mushroom.

Place mushrooms on a plate and using a pastry brush, spread oil over mushroom. Scoop filling into mushrooms, spreading to the side. Top with Parmesan.

1) Bake in 350 oven for 15 minutes until mushrooms are soft and filling is warmed. 
-OR-
2) Place on grill warmed to low heat over direct flame for 10-15 minutes.

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