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Ingredients and seasonings required in prepare

1. Prepare 4 portabella mushrooms
2. Prepare 1 lb. crab meat
3. Use 1 c. minced celery
4. Use 1/2 c. minced onion
5. Prepare 1/4 c. parsely
6. Prepare 1 1/2 c. croutons
7. Take 1/2 stick butter
8. Prepare 1/2 teaspoon garlic salt or to taste
9. Take to taste old bay seasoning or similar
10. Take 1 c. fresh parmesan or sharp white cheese
11. Use 1 c. seafood or vegetable broth

It can be made into crab cakes that can be spiced up with cumin and chipolte for a Mexican twist or oregano and lemon for a Greek taste. One of my latest crab creations is Crab Cake Stuffed Portebello Mushrooms. Transfer green onion to a bowl. Refrigerate filling until ready for use.

Step by step to cook Crab stuffed Portabellas - version 1:

1. Heat oven to 350° Rinse & remove stems from mushrooms. Place in large caserole dish with 1 cup of water in the bottom
2. Shred crabmeat, mince your ingredients and set aside.
3. Heat large skillet and melt butter, add the onion & celery. Saute for 3 minutes on medium heat. Add broth & seasonings. Simmer for 5 minutes.
4. Add croutons & crabmeat. Stir and saute till the luquid is absorbed. The mixture should pack nicely.
5. Spoon stuffing onto each mushroom packing gently. Cover pan with foil & bake for 15 minutes.
6. Remove foil & top each mushroom with cheese. Place back in the oven and broil till the cheese is golden & bubbly. ENJOY!
7. Done and ready to serve!

Discard gills and stem … yep, that easy! Take the stem out of the mushroom cap. Sprinkle with more Parmesan cheese and broil until golden brown. So here we go with my version of Crab Stuffed Mushroom Caps. If cooking in an air fryer place the mushrooms directly in the air fryer basket.

how is this? Easy isn’t it? That’s the make crab stuffed portabellas - version 1 that you try it at home. Hope it’s useful and good luck!