Friday, November 15, 2019

CRAB STUFFED PORTABELLA MUSHROOMS ENJOY DAN:


CRAB STUFFED PORTABELLA MUSHROOMS by CHEF DAN:
Serves 6

INGREDIENTS:
6-portabellas mushrooms caps
8-ounces lump crab meat
1-egg, slightly beaten
1-(8 Oz)-package cream cheese, softened
1/2-cup panko
3 tablespoon sweet onion, very finely chopped
1-teaspoon EACH Old Bay, creole seasoning, and paprika
1/4-teaspoon garlic powder
1-1/2-teaspoon lemon juice
1/2-cup Parmesan cheese, shredded
Salt and pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 375 F)
1.   Remove the stems from the portabella caps, finely chop them, place in a bowl
2.   Remove the mushrooms gills, then brush the clean caps.
3.   Arrange them in single layer on a prepared baking sheet.
4.   Season each mushroom cap with salt and pepper.
5.   Set aside.
6.   Add crab meat and next 9-ingredients + chopped stems.
7.   Gently combine all ingredients and divide the stuffing between the mushrooms caps.
8.   Gently compress the stuffing to form a slight mount on each mushroom.
9.   Bake in preheated oven until slightly brown 9-11 minutes
10  Remove from oven and top each mushroom with grated cheese.
11  Bake for an additional 2-4 minutes, or until cheese melts.
12  Serve with lemons and hot sauce.

ENJOY DAN:                                                        LOOK GOOD FEEL BETTER!!




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