The large, round portobello mushrooms were calling out to me at the Fresh Pickin’s produce market the other day. Just begging to be stuffed, these bowl-shaped fungi are just the right size for a Crab-Stuffed Portobello – a creamy, cheesy seafood and herb-infused blend of flavors.
Improvising with what’s already in your fridge or garden is a fun way to cook. No rules, no recipes, just your instincts on what tastes good. I cook like this most of the time and once the dinner is served, I’ve usually forgotten the exact ingredients and quantities that went into the dish. Not this time. I decided to meticulously detail the recipe for this easy and light dinner entrée of a classic Crab-Stuffed Portobello.
I don’t wash mushrooms since they seem to soak up water like a sponge. Rather, I take a brush and gently brush the tops, and with a spoon, I remove the stem and scoop out the dark brown gills lining the inside. I always buy one more portobello than I am stuffing, since I like to add more chopped mushroom to the stuffing.
This Crab-Stuffed Portobello is perfect for a light lunch or an evening meal paired with a bottle of chilled white wine. Make this simple, yet elegant Cajun recipe part of your Acadiana table.
- 5 large portobello mushrooms
- 1 stick unsalted butter
- ½ cup diced yellow onion
- ½ cup diced celery
- 1 tablespoon minced garlic
- ½ cup dry vermouth or dry white wine
- 1 cup chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- Dash of hot sauce
- 8 ounces Louisiana lump crabmeat
- 2 tablespoons grated Parmesan cheese
- 1 cup fresh unseasoned breadcrumbs
- 2 cups grated Monterey Jack cheese
- 2 tablespoons extra virgin olive oil
- 4 sprigs fresh thyme, for garnish
- Preheat the oven to 350ºF.
- Using a scrub brush, clean the tops of the mushrooms. With a teaspoon, remove the stem and scrape out the dark brown gills inside. Chop one of the mushrooms for later use. Move the remaining whole mushrooms to the side and reserve.
- In a large skillet over medium heat, melt the butter. Add the onions, celery and chopped mushrooms and cook until the onions turn translucent, about 5 minutes. Add the garlic and vermouth. Cook until the liquor begins to burn off and the vermouth reduces by half. Add the basil and chopped thyme. Turn off the heat.
- Season to taste with paprika, salt and pepper along with a dash of hot sauce. Add the crabmeat and grated Parmesan. At this point, the mixture should have significant moisture to add the breadcrumbs. Stir the breadcrumbs and distribute evenly throughout the mixture until absorbed.
- Move the whole portobellos to a parchment-lined baking tray. Spoon the stuffing mixture inside each mushroom. Top with a generous sprinkling of grated Monterey Jack and a drizzle of olive oil. Place in the oven and cook for approximately 15 minutes until the cheese begins to bubble and turn brown. Remove and keep warm.
- For serving, place one stuffed mushroom on a plate and garnish with a sprig of thyme. Serve with a green salad lightly dressed with your choice of dressing.
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