To properly celebrate moving into our beautiful new home I wanted to prepare a dinner for us that was a departure from what I normally cook.   In my mind our splendid new home ought to equal a proportionately exquisite feast (at least for one night).  After putting some thought into it (and scouring Pinterest for ideas) I settled on attempting to make crab stuffed portobello mushrooms.

I selected a crab-based recipe because my fiance and I adore seafood.  My love is deep rooted and comes from growing up in Seattle tasting the freshest of the fresh catches available.  This recipe ended up feeling very Pacific Northwest…the rich, almost smoky taste of the portobellos combined with the texture of the crab and fresh organic vegetables lends itself to a quintessential PNW taste.  Eating it even made me, dare I say it, a little homesick.

I took inspiration from several recipes but ultimately created my own based on what I felt would best suit our taste buds.  The end result was a mouthwatering treat of a meal that I immediately wanted to share with all of you!

The beautiful end result.

An elegant portobello

Cooking vegetables for the stuffing

Stuffed portobello mushrooms ready to be topped in parmesan and paprika.

Pushing myself to experiment with textures and flavors was an incredibly rewarding experience.  While I will not be making these crab stuffed portobello mushrooms on a regular basis I am thrilled to have this beautiful, delicious recipe in my arsenal and ready to pull out on special occasions.  Please let me know if you give these a try!

Crab Stuffed Portobello Mushrooms

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These delicious crab stuffed portobello mushrooms are sure to be a hit as an impressive, flavorful appetizer or as a savory main course!

• CourseMain Dish, Side Dish

Servings	Prep Time
4 people	30 minutes

Cook Time

15 minutes

Servings Prep Time 4 people 30 minutes

Cook Time 15 minutes

Crab Stuffed Portobello Mushrooms Print Recipe These delicious crab stuffed portobello mushrooms are sure to be a hit as an impressive, flavorful appetizer or as a savory main course! CourseMain Dish, Side Dish Servings Prep Time 4 people 30 minutes Cook Time 15 minutes Servings Prep Time 4 people 30 minutes Cook Time 15 minutes

Ingredients

• 4 portobello mushrooms large
• 16 oz crab meat
• 1/2 cup green onions
• 1 stick celery
• 1 orange pepper
• 2 tbsp chopped parsley
• 1/4 cup olive oil extra virgin
• 1 tsp lemon juice
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1/8 tsp salt
• pepper to taste
• 1/2 tsp paprika
• 2 tbsp shredded parmasean cheese

Servings: people

Instructions

1. Pre-heat oven to 275 degrees.
2. Wipe mushrooms clean, cut off stems, and scoop out gills (set aside stems and gills for later).
3. Chop orange pepper, celery, green onions, and mushroom stems and gills into small pieces. Chop parsley.
4. Heat a splash of olive oil in a pan adding in onions and celery. Saute for 3-4 minutes until celery starts to soften.
5. Add mushroom bits to the pan and heat for another minute. Remove pan from stovetop.
6. Shred crab meat and mix with thyme, oregano, salt, and pepper in a bowl.
7. Add in sauteed onions, celery, and mushroom along with remaining olive oil, lemon juice, and parsley. Mix well.
8. Brush stuffed portobello mushrooms in oil.
9. Place mushrooms in baking dish.
10. Fill each portobello with 1/4 of mixture.
11. Top stuffed portobellos with shredded parmasean and a sprinkle of paprika.
12. Bake for 15 minutes (or until tender and tops have browned)

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