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Fans of portobello mushrooms will make these delectable treats again and again. Pat Ford from Southampton, Pennsylvania fills them with a tasty blend of crabmeat, cheese and sweet red pepper.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 412 calories, 31 g fat (8 g saturated fat), 99 mg cholesterol, 613 mg sodium, 5 g carbohydrate, 1 g fiber, 27 g protein.
Originally published as Crab-Stuffed Portobellos in Taste of Home April/May 2007, p56
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Sep. 22, 2011 by meliteak
Easy, Delicious! I added Parmesan cheese to the crab/mayo mix and used Mozzarella on top since I didn't have Provolone. It was great! I will be anxious to taste it with Provolone, too!
Reviewed on Mar. 05, 2011 by Akmom2cl
I will definitely make these again. I cooked these exactly as the recipe said and they are delish. And no you do not have to cut out the gills, the cheese on top holds it all in. And the garlic olive oil did not burn on the shrooms. But I cooked mine on low broil.
Reviewed on Feb. 17, 2011 by Toni51
Alrighty ... superb. High tens all around from my family. (I tripled the recipe.)Because I wasn't sure about the garlic oil, I brushed it on the insides and rims of the mushrooms, and sprayed the caps with a little olive oil spray.Another thing the recipe could more specific about is to say "remove stems and GILLS." If you don't remove the gills, there is no room for the filling.But ... they were delicious. One daughter said it was the best meal I've cooked so far this year (back-handed compliment, right?). They want me to make these again next week ....Thanks to Pat Ford for this recipe for a new family favorite. :-)
Alrighty ... superb. High tens all around from my family. (I tripled the recipe.)
Because I wasn't sure about the garlic oil, I brushed it on the insides and rims of the mushrooms, and sprayed the caps with a little olive oil spray.
Another thing the recipe could more specific about is to say "remove stems and GILLS." If you don't remove the gills, there is no room for the filling.
But ... they were delicious. One daughter said it was the best meal I've cooked so far this year (back-handed compliment, right?). They want me to make these again next week ....
Thanks to Pat Ford for this recipe for a new family favorite. :-)
Reviewed on Feb. 16, 2011 by Toni51
Annabelle ... I'm making these tonight, and I had the very same question. I wish the recipe had been more clear about that. I'm just going to brush the insides. Since the oil is mixed with garlic, it seems like the garlic could burn if the mixture is brushed on the outside? Will be back after dinner with a rating. And, drat, I forgot to buy roasted red peppers, so now I have to make a dash to the grocery store.
Reviewed on Feb. 13, 2011 by Bunnie Jo
I won't even consider making a recipe until I have read reviews--and I copy the most helpful to me when I print the recipe!!
Reviewed on Feb. 10, 2011 by Annabelle25
Does anyone read these reviews?Did you brush the inside or the outside with the oil?Thanks.
Does anyone read these reviews?
Did you brush the inside or the outside with the oil?
Thanks.
Reviewed on Feb. 09, 2011 by Annabelle25
We loved it but I had t wonder about brushin the garlic oil. I did it on the inside but I wondered if it should have ben the outside to coat the under part of the mushroom.What did you do? Thanks.
We loved it but I had t wonder about brushin the garlic oil. I did it on the inside but I wondered if it should have ben the outside to coat the under part of the mushroom.
What did you do? Thanks.
Reviewed on Apr. 26, 2010 by madraven4
Very easy to make. Excellent flavor. Use qualitity cheese for the best taste. Make this on its own, or pares well with steak , or as an appetizer. Excellent.
Reviewed on Mar. 08, 2010 by Elfman42
A dead easy dish that results in an eye popping elegant dish with great flavours. Summer is around the corner, so I'm going to try this recipe on the grill!
Reviewed on Feb. 19, 2010 by Tat2baker
Fast, delicious and decadent. Great for a quite evening at home
Reviewed on Dec. 12, 2009 by the6bees
The family loves this blend of flavors! It is simple and nice looking for a formal dinner.
Reviewed on May. 17, 2008 by ecsoelberg
I tried this recipe and LOVED it! My husband also thoroughly enjoyed it. What a great combination of tastes, plus it was so easy to make!
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