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oh so good stuffed portabella's

(1 rating)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

These wonderful mushrooms are a meal in themselves...I just serve with a tossed salad...so good! Can use real crab or even shrimp...I wanted to use up a package of imitation crab... Enjoy!

(1 rating)
yield 2 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For oh so good stuffed portabella's

  • 2 lg
    portabella mushrooms + stems chopped and dark gills removed from inside of mushrooms
  • 1 Tbsp
    olive oil
  • 4 Tbsp
    butter
  • 1 clove
    garlic, minced
  • 1/2
    red pepper, minced
  • 1/2 sm
    red onion, minced
  • 2
    green onion, minced
  • 6 - 7
    fresh spinach leaves, rolled up and sliced
  • 4 oz
    imitation crab, chopped - real crab or shrimp can be used
  • 2 oz
    softened cream cheese
  • 1/2 tsp
    each - garlic powder - black pepper
  • pinch
    dried dill weed
  • 1/4 c
    shredded or grated, parmesan
  • 1 tsp
    tony chachers cajun seasoning
  • 1/2 c
    each - panko crumbs and seasoned bread crumbs
  • 1/2 c
    shredded, cheddar cheese - divided
  • 2 oz
    monterey jack cheese, shredded

How To Make oh so good stuffed portabella's

  • 1
    Preheat oven to 325 degree F. Add to a medium skillet, the butter and olive oil. Turn heat to medium - med high, and when butter is melted add the chopped mushroom stems, peppers, garlic, onions and spinach. Continue to saute until veggies are getting soft and onion translucent. Stirring frequently. In the last 2 minutes of cooking, add the crab. Just cook long enough to warm it through. Season with pepper, Tony Chacheres, garlic powder.
  • 2
    Pour this mixture into a bowl, the juices as well. Stir in the cream cheese , until well combined. Add the 1/4 cup Parmesan, 1/4 cup cheddar cheese and dill weed and stir to combine.
  • 3
    Make sure you remove the dark gill from inside mushrooms. A spoon works best.
  • 4
    Divide the filling in half and carefully stuff each mushroom.
  • 5
    Sprinkle each with remaining cheddar cheese and place in a greased baking dish, large enough to hold both mushrooms without over crowding.
  • 6
    Bake for 30 minutes and then top each mushroom with the shredded Monterey jack cheese. Place back into the oven for another 15 minutes or until golden.
  • 7
    Enjoy!....they are so tasty.
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