Savory Crab-Stuffed Portabella Mushrooms
Indulge in the delectable flavors of these Savory Crab-Stuffed Portabella Mushrooms, a delightful appetizer or main dish that impresses at any gathering. Large, meaty portabella mushroom caps are lovingly roasted to perfection and then stuffed with a creamy, rich crabmeat filling made with sweet onions, Swiss cheese, and a touch of breadcrumbs for a delightful crunch. This dish brings together the umami of roasted mushrooms and the sweetness of lump crabmeat, all enhanced by a homemade bechamel sauce. Perfect for seafood lovers, these stuffed mushrooms offer a satisfying and elegant dining experience that your friends and family will rave about!
4
Servings
200
Calories
10
Ingredients
Ingredients
Large Portabella Mushroom Caps
4 (stemmed)
Olive Oil
3 tablespoons
Butter
2 tablespoons
Sweet Onion
1/4 cup (minced)
All-Purpose Flour
2 tablespoons
Whole Milk
1 cup
Lump Crabmeat
1/2 lb
Swiss Cheese
1/3 cup (shredded)
Breadcrumbs
2 tablespoons
Salt and Pepper
to taste
Instructions
1
Preheat your oven to 400 degrees F (200 degrees C).
2
In a mixing bowl, toss the portabella mushroom caps with 2 tablespoons of olive oil, and generously season them with salt and pepper to taste.
3
Arrange the prepared mushroom caps on an aluminum foil-lined baking sheet, stem-side up, and roast in the preheated oven for about 35 to 40 minutes, or until the mushrooms are tender and well-browned.
4
Once cooked, remove the mushrooms from the oven and allow them to cool for approximately 10 minutes.
5
Meanwhile, in a 1-quart saucepan over medium heat, melt the butter. Once melted, add the minced onion and sauté until they become translucent, about 3 minutes.
6
Sprinkle the flour over the onion mixture, stirring continuously to create a roux. Cook this roux for 2 to 3 minutes, ensuring it doesn't brown, before gradually whisking in the milk.
7
Bring the milk mixture to a boil, then lower the heat and let it simmer. Season with salt and pepper, and allow the bechamel sauce to thicken for about 5 minutes before removing it from heat.
8
Let the bechamel cool slightly, then gently fold in the lump crabmeat and shredded Swiss cheese until well combined.
9
In a small bowl, mix the breadcrumbs with the remaining 1 tablespoon of olive oil to enhance their flavor and crunch.
10
Spoon approximately 1/3 cup of the crabmeat bechamel mixture onto each mushroom cap, ensuring to fill them generously. Top each stuffed mushroom with about 1 teaspoon of the breadcrumb mixture.
11
Return the stuffed mushrooms to the oven and roast for an additional 8 to 10 minutes, or until the bechamel is bubbling and the edges of the breadcrumbs are lightly browned.
12
Serve the stuffed mushrooms warm, garnished with fresh herbs if desired.
Nutrition Information
13g
Fat
12.5g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Crab-Stuffed Portabella Mushrooms?
They are large portabella mushrooms roasted and filled with a creamy crabmeat and Swiss cheese bechamel sauce.
How many mushrooms do I need for this recipe?
The recipe calls for 4 large portabella mushroom caps.
What temperature should the oven be set to?
Preheat your oven to 400 degrees F (200 degrees C).
How do I prepare the mushroom caps before roasting?
Stem the mushrooms and toss them with 2 tablespoons of olive oil, salt, and pepper.
How long do the mushrooms roast initially?
Roast them stem-side up for 35 to 40 minutes until tender and browned.
How long should the mushrooms cool after the first roasting?
Allow them to cool for approximately 10 minutes.
What ingredients are used for the bechamel sauce?
The sauce is made with butter, minced sweet onion, all-purpose flour, and whole milk.
How long do I sauté the onions for the sauce?
Sauté the minced onion in butter for about 3 minutes until translucent.
How do I make the roux for the filling?
Sprinkle flour over the butter and onion mixture and cook for 2 to 3 minutes without browning.
How long should the bechamel sauce simmer?
Allow the sauce to simmer and thicken for about 5 minutes after it reaches a boil.
What kind of crabmeat is used in this recipe?
The recipe specifies 1/2 lb of lump crabmeat.
What type of cheese is added to the crab filling?
1/3 cup of shredded Swiss cheese is folded into the bechamel mixture.
How are the breadcrumbs prepared?
Mix 2 tablespoons of breadcrumbs with 1 tablespoon of olive oil to enhance their crunch.
How much filling goes into each mushroom cap?
Spoon approximately 1/3 cup of the crabmeat mixture onto each mushroom.
How much breadcrumb topping is used per mushroom?
Top each stuffed mushroom with about 1 teaspoon of the breadcrumb mixture.
What is the final roasting time after stuffing the mushrooms?
Roast the stuffed mushrooms for an additional 8 to 10 minutes.
How do I know when the mushrooms are finished cooking?
They are done when the bechamel is bubbling and the breadcrumbs are lightly browned.
How many servings does this recipe provide?
This recipe makes 4 servings.
How many calories are in one serving?
Each serving contains 200 calories.
What is the fat content per serving?
There are 13 grams of fat per serving.
How many carbohydrates are in each serving?
There are 12.5 grams of carbohydrates per serving.
How much protein is in each serving?
Each serving provides 12.5 grams of protein.
What type of onion is recommended for the filling?
The recipe calls for 1/4 cup of minced sweet onion.
What type of milk is used for the bechamel?
The recipe specifies 1 cup of whole milk.
How should the mushrooms be arranged on the baking sheet?
Arrange them on an aluminum foil-lined baking sheet, stem-side up.
Can I garnish this dish?
Yes, you can garnish the finished mushrooms with fresh herbs if desired.
What is the total amount of olive oil needed?
A total of 3 tablespoons of olive oil is used.
What are some tags for this recipe?
Tags include appetizer, seafood recipe, and portabella mushrooms.
Is this recipe considered comfort food?
Yes, it is tagged as both comfort food and a gourmet dish.
When should the crab and cheese be added to the sauce?
Gently fold them in after the bechamel sauce has cooled slightly.