April 9, 2009
St. Andre and Crab Stuffed Portobello Mushrooms
Have you ever tried a "triple cream" cheese? If not you really should! It's decadent, rich and creamy and so very delicious! I recently had an opportunity to try some St.Andre triple cream cheese for the first time and decided to make some sinfully delicious crab stuffed mushrooms with it. I was cooking for my family and a couple of friends and they all seemed to enjoy these very much. These were rich... not something you would want to eat everyday, but something I would reserve for a special occasion. I will definitely make these again!
10 portobello mushrooms
16 oz. fresh crab meat flaked into small pieces
12 oz. St.Andre cheese
1/2 cup chopped green onion
1 cup chopped red bell pepper
1 cup chopped celery
1 Tablespoon + 1 Teaspoon olive oil
Handful of chopped flat leaf parsley
2 teaspoons Old Bay seasoning
1/2 to 1 cup Panko bread crumbs (divided in half)
Fresh grated Parmesan cheese
Preheat over to 400* F
Clean the mushrooms of all dirt with a damp paper towel. Remove stems. Using a spoon, remove the dark gills on the underside of each mushroom.
In a medium bowl combine crab and cheese and combine throughly. Add onions and parsley, mix. Set aside.
In a medium saute pan, heat olive oil and saute red pepper and celery until slightly tender but not mushy.
Add sauted pepper and celery to crab and cheese mixture and combine well. Add Old Bay seasoning and Panko crumbs until you have a firm enough texture to stuff the mushrooms. About 1/2 cup of Panko.
Stuff each mushroom with crab and cheese mixture. Cover entire surface to the edges of the mushroom. Placed stuffed mushrooms on a baking sheet coated lightly with olive oil. Sprinkle a little Panko on top of each mushroom and place in the oven for 10 minutes.
Remove from the oven and sprinkle a bit of grated Parmesan cheese on top of each mushroom and place back into the oven for another 10 minutes.
Serve immediately. Serves 5 as a main course, 10 as a side or starter.