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Crab and Shrimp Stuffed Portabella Mushrooms
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- #6239
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
1 comment
ingredients
2 cups cornbread, crumbled
1 cup fresh bread crumbs
1 egg
1 cup chopped onion
1/2 cup chopped celery
1 bell pepper chopped
1 cup flaked crab meat
1 cup salad shrimp, chopped
1/2 teaspoon tarragon leaves
salt and pepper
2 cloves garlic crushed
6 portabella mushrooms, stems removed
1/2 cup grated Parmesan cheese
3 tablespoons melted butter (unsalted)
1 cup grated Mozzarella cheese
3 tablespoons olive oil
3 tablespoons balsamic vinegar
directions
In a large pan combine celery, onions, peppers, garlic and butter, cook until vegetables are just soft. Combine with breadcrumbs and cornbread. Dice stems of mushrooms and add to mixture. Add salt and pepper to taste, tarragon leaves, Parmesan cheese, egg, and seafood. Mix well; mixture should be easily pressed into "stuffing consistency" if too dry add melted butter. Set aside.
In a large skillet combine olive oil and vinegar until hot and braise your mushroom caps, until just heated through and beginning to change color. Pat dry. Divide stuffing mixture into equal portions and stuff caps of mushrooms. Sprinkle tops with grated mozzarella, and bake at 375 degrees F until cheese is bubbly and stuffing is set.
cook's notes
Excellent First Course or cut into quarters for appetizers.
added by
recfoodrecipes
nutrition data
546 calories, 27 grams fat, 51 grams carbohydrates, 27 grams protein per serving.
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reviews & comments
August 28, 2014
SUPER yummie! Used wild caught shrimp and lump crab meat. Almost doubled both. Loved the balsamic with the Portabella caps. Recipe makes tons of stuffing. Definitely takes longer than 30 minutes to prepare and serve. A+
January 30, 2011
Doubled the crab and shrimp, added a salad and ate as a meal. Delicious! I will definitely make this again.
Sorry, this is probably a review that you won't like and will delete. This recipe has way to much filler. It would be a better recipe if all of the cornbread and bread crumbs were eliminated. There is NO crab, shrimp or mushroom flavor. And it cost $30 and hours to prepare
Constructive negative reviews are always welcome!
March 4, 2007
This recipe is absolutely delicious! It did take me a bit longer to make though. I didn't use the cornbread crumbs, just added extra fresh bread crumbs. I didn't use the shrimp either, just the crab. My mom and sister don't like crab but they loved these stuffed mushrooms. I had 5 saucer-size portabellas to stuff and had plenty of "stuffing" for several white mushrooms and then some. Thanks for the GREAT recipe!