Earlier this Saturday, in the Collingswood Farmers' Market in South Jersey, I got myself three mutant sized portabella mushroom caps. I had been surprised about the load from the bag. Despite the fact that we live 60 miles in the coast of Nj, I do not always employ fresh crab. I developed this recipe with ingredients I'd on hands, which incorporated a container of crab which i had formerly bought at our local market's sea food section. After putting the recipe totally together, stuffing the caps, baking them, plating, and photographing them, I stated to DH, "You might like to only eat half because they are enormous!" Both of us required one whole one and that i initially cut mine in two, nevertheless it am tasty, I ate the 2nd half too, and DH and MIL ate all of their ones too.
- 4 large portabella mushroom caps
- 1/2 cup butter ( salted )
- 1/2 cup onion ( sweet )
- 1/2 bell pepper ( red or orange is most effective )
- 1 tablespoon essential olive oil
- 1 garlic clove clove ( minced )
- 1 tablespoon Worcestershire sauce
- 1/2 cup Caesar salad dressing ( I personally use Marie's )
- 8 ounces lump crab meat ( cooked )
- 1/2 cup Panko breadcrumbs ( dry, seasoned )
- 1/2 teaspoon nutmeg
- 1/2 teaspoon Old Bay Seasoning ( optional, to taste )
- 1 egg
- Make use of a moist cloth to get rid of any loose dirt in the mushrooms.
- Have a teaspoon and lightly make use of the edge and scrape the gills.
- In case your mushrooms have hard woodsy stems, cut them out and discard.
- Dice onion (small).
- Clean, remove seeds and dice flesh of just oneOr2 bell pepper.
- Place onions and peppers inside a microwave and prepare them for just two minutes.
- Add essential olive oil to some skillet and saute onions and peppers for five minutes on medium low heat.
- Add garlic clove and saute for the next minute, then remove from heat and hang aside inside a large bowl.
- Add butter to skillet as well as on medium high temperature saute the mushroom caps within the butter for five minutes each, flipping them in the midway mark, and moving them round the skillet so that they don't burn. (I needed to prepare mine in batches because they did not all easily fit in the skillet.)
- Preheat oven to 350 levels F.
- Remove from heat and put caps on parchment paper lining a jelly roll pan (cookie sheet with sides) or large baking dish with stem sides up.
- Within the bowl with onion, bell pepper and garlic clove, add Worcestershire sauce, crab Caesar dressing, breadcrumbs, nutmeg and optional Old Bay Seasoning and blend altogether. (You now can taste it to determine if you wish to increase the Old Bay or otherwise).
- Gently whisk the egg and combine it with the crab completely.
- Stuff crab mixture in to the mushrooms.
- Bake them for 25 minutes.
Preparation Time: half an hour
Baking Time: twenty minutes