- 6 medium Portobello mushrooms
- Extra-virgin olive oil
- 1/3 cup grated Parmesan cheese
- 8 ounces fresh Crabmeat
- 2 tablespoons Olive oil
- 1/3 cup chopped Celery
- 1/3 cup chopped Bell pepper
- 1/2 cup chopped Green onion
- 1/2 cup Italian bread crumbs
- 1/2 cup Mayonnaise
- 8 ounces Cream cheese
- 1/2 teaspoon minced Garlic
- 1 tablespoon Dried parsley flakes
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon Old bay seasoning
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
Crabmeat-Stuffed Mushrooms are a delicious combination of crabmeat, Parmesan cheese, mayonnaise and all the other ingredients. The ingredients are simple, and the steps are even easier. These small yet tasty bites will definitely be a hit at your party, your family dinner, and your friends’ gathering.
The best thing about these mushrooms is that they can be served as appetizers, or as after dinner treats. That is your call, depending on your main dish.
This recipe can serve up to 6 people, you can add a little bit of each ingredient to produce a more generous quantity.
If you want to spoil your guests with these delicious crabmeat stuffed mushroom, keep reading the following 11 instructions.
by Jennifer @ flickr
Clean the mushroom caps with a damp paper towel, and remove the stems. Set aside.
Take off the brown gills from the undersides of mushroom caps with a spoon.
Combine the crabmeat stuffing in a small bowl and mix together.
In a skillet, heat the olive oil over medium-high heat.
Add the celery, bell pepper, green onion, and sauté and cook for 5 more minutes.
In a separate bowl, mix the cooled sautéed vegetables with the other ingredients.
Cover it and transfer it to the refrigerator until the crabmeat stuffing is ready to be used.
Meanwhile, start preheating your wood pellet smoker-grill at 375°F, using any pellets.
Carefully fill the mushroom caps with the crab mixture, to create a mound in the center.
Drizzle each mushroom with extra-virgin olive oil, and sprinkle them with the Parmesan cheese. Transfer them to a baking dish.
Let them cook for 30 to 45 minutes, until the stuffing is hot enough. Make sure the mushrooms are juicy.