Crab Stuffed Baby Portabello Mushrooms
Crab Stuffed Baby Portabello Mushrooms

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, crab stuffed baby portabello mushrooms. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Crab Stuffed Baby Portabello Mushrooms is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Crab Stuffed Baby Portabello Mushrooms is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook crab stuffed baby portabello mushrooms using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Crab Stuffed Baby Portabello Mushrooms:
  1. Make ready 2 box baby portabello mushrooms
  2. Take 1 stick butter or margarine, melted to drizzle before baking
  3. Get stuffing
  4. Make ready 1/4 cup red onion
  5. Take 1/4 cup green bell pepper
  6. Make ready 1/4 cup chopped mushroom stems
  7. Get 1/4 cup crushed saltine crackers
  8. Make ready 2 tbsp parmesan cheese
  9. Take 1/4 cup chopped crab or imitation crab
  10. Prepare 2 tbsp finely chopped provolone cheese
  11. Prepare 1 tbsp soul seasoning or season salt
  12. Prepare 1/2 stick butter or margarine, melted
Steps to make Crab Stuffed Baby Portabello Mushrooms:
  1. preheat oven to 325
  2. remove stems from mushrooms. place caps on a cookie sheet lined with foil.
  3. chop up mushroom stems, and other ingredients for stuffing
  4. mix all ingredients for stuffing until well combined. add more or less crackers or butter until the stuffing is moist but not wet.
  5. stuff each mushroom cap until full and place on baking sheet.
  6. drizzle butter over each cap.
  7. bake are 325° for approximately 10 minutes or until mushrooms are tender and stuffing is golden brown.
  8. if you would like to make ahead, just stuff the mushrooms and store in the fridge covered in plastic wrap until ready to bake. this recipe can be easily doubled, or multiplied for any party size

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