Crabmeat Stuffed Portobello Mushroom Caps (Emeril)
- Ready In:
- 1hr 35mins
- 4 portabella mushrooms, stemmed large 4 to 5-ounce caps
- 3 tablespoons olive oil
- 1 1⁄4 teaspoons salt
- 3⁄4 teaspoon fresh ground white pepper
- 2 tablespoons unsalted butter
- 1⁄4 cup small-diced onion
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 pinch freshly grated nutmeg
- 1⁄2 lb lump crabmeat, picked over
- 1⁄3 cup grated gruyere
- 4 teaspoons breadcrumbs
- Preheat the oven to 400 degrees F.
- Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin.
- Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes.
- Remove from the oven and cool for 10 minutes.
- Set a 1-quart saucepan over medium heat and add the butter to the pan.
- Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes.
- Sprinkle the flour into the pan and stir to form a roux.
- Continue to cook the roux for 2 to 3 minutes before adding the milk.
- Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white
- pepper and the nutmeg.
- Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese.
- Combine the bread crumbs with the remaining tablespoon of olive oil.
- Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom.
- Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.
Questions & Replies
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I'm sorry, these turned out mushy and it was not a good combination, I think the mushrooms are too rich to stand up to the stuffing. Maybe on an appetizer scale, they would be better??? I did roast my mushrooms first as the recipe stated and I did not wash the mushrooms in water. But they were still mushy.
RECIPE SUBMITTED BY
<p>Hi, My name is Adrienne (Chef #514761) and I live in Reisterstown, Maryland USA with my husband Keith. We are now empty nesters after having raised our son and daughter. I work as a university administrator. My interests include metaphysical study, Reiki, angels, faeries, paranormal phenomena, Tarot and more. I also enjoy reading, writing, graphics design and I cross stitch too. :) <br /> <br />Favorite Quote: <em>I have never been contained except I made the prison. - Mari Evans</em></p>