Stuffed Portabella Mushrooms

We made too much stuffing, that's why there are five!

There are so many ways to prepare Portabellas that adding another seems redundant; however the interesting twist here is using cream cheese in the stuffing. The flavors blend beautifully, nothing overpowering, just a nice medley of flavors.

INGREDIENTS:

3 large portabella mushrooms

2 oz cream cheese

3 ounce dry stuffing mix

1 small shallot

1 garlic cloves

2 ½ Tbsp white wine

2 ½ Tbsp butter

¼  tsp red pepper flakes

1 Tbsp extra virgin olive oil

2 Tbsp Panko breadcrumbs

 dash Fresh ground pepper

PREPARATION:

Wash the mushrooms and pat dry, remove stems and chop. Peel and chop the shallot and garlic.

COOKING:

Preheat oven to 350 deg.

Melt the butter in a large saucepan, mixing in the cream cheese and white wine. Stirring constantly until it thickens. Add crushed red pepper flakes. Remove from the heat and let set.

Follow the package directions on the stuffing mix for preparing it.

Set a skillet over medium heat, add oil and sauté the shallot, chopped mushroom stems and garlic until translucent. Add to the stuffing, mixing thoroughly. Then add the creamy sauce and black pepper, stirring to combine.

When well mixed fill each mushroom cap heaping. Spray a baking sheet with non-stick spray (Pam) and add the stuffed mushrooms. Sprinkle breadcrumbs on top and Bake uncovered in the preheated oven 20 minutes, or until stuffing is lightly browned.

Add a fresh sprig of parsley for garnish

Crab Stuffed Portabella Mushrooms

Here we have a way to use up any leftover crab meat or you can substitute caned crab meat. The larger the caps the better.

INGREDIENTS:

2 large portabella mushrooms

½ - 1 cup crab meat

1 large shallot

1 Tbsp extra virgin olive oil
3 Tbsp sherry

1/3 cup fresh parsley
2 tsp (4-6 leaves) fresh basil
1 clove fresh garlic
2/3 cup soft breadcrumbs
1/4 tsp of pepper

PREPARATION:

Wash the Basil and shake off the water; Strip the leaves from the stalks, stack and chop finely. Peel and chop or squeeze the garlic. Wash the crab meat, checking for shells; then chop. Peel and finely chop the shallot. Wash the mushrooms and pat dry. Pop out the stems and chop for the filling.

Preheat the oven to 350 deg.

Line a 13x9x2-inch baking pan with foil; coat with nonstick cooking spray.

COOKING:

Heat a skillet over medium heat, add 1 Tbsp. olive oil and continue heating. When the oil is hot, add the chopped mushroom stems, shallot, and garlic, sauté for 3 minutes. Stir in crab and parsley; heating through. Remove the skillet from the heat; stir in bread crumbs, sherry, basil, and pepper, incorporate by stirring and mashing. Fill each cap with the mixture. Arrange mushroom caps in prepared pan. . Cover the pan with foil

Bake at 350 degree F. for 15 minutes. Remove the foil and Bake for 12 minutes longer or until mushrooms are heated through.

Remove from the pan, arranging them on a serving dish. Garnish with fresh basil or parsley.