Crab-Stuffed Portobello Mushrooms

Ohhhhhh boy... these were good! They are listed as an appetizer, so I made them tonight before our dinner. The recipe is actually called "Shrimp-Stuffed Portobello Mushrooms," but the cookbook says that crabmeat can be substituted for the shrimp, if desired. I have some shrimp in the freezer, but I didn't feel like going through the whole thawing out and cooking process. Also, I love crabmeat. :-)

I forgot to get the chive and onion cream cheese at the store. I had it on my list and looked right past it! I had some plain cream cheese at home, so I just mixed some chives and onion powder in with that. Worked out great! The filling was very delicious. Very creamy and full of flavor. I have done crab-stuffed mushrooms before, but one thing I liked about this recipe was that it used some lemon zest. You could taste that hint of lemon in the filling and I thought that really made this recipe stand our from other stuffed mushrooms that I've had before. Very yummy!

A few notes from the cookbook: 1) To remove dirt from mushrooms, wipe mushrooms with a damp paper towel or soft brush, or quickly rinse them under cold running water and immediately pat dry. Do not clean mushrooms until you're ready to use them, 2) If desired, six large button mushrooms can be substituted for the portobello mushrooms. Remove stems; discard or reserve for another use. Proceed as recipe directs, 3) Imitation crabmeat can be substituted for the shrimp, if desired.


Shrimp-Stuffed Portobello Mushrooms
Pampered Chef Stoneware Inspirations
Published by The Pampered Chef, Ltd. in 2005.

Prep time: 15 minutes  Bake time: 18-20 minutes  Yield: 2 servings

Mushrooms and Shrimp Filling
2 medium portobello mushroom caps (3-4 inches in diameter)
3 ounces shelled, deveined, cooked shrimp, chopped
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1 lemon
1 teaspoon snipped fresh parsley
3 tablespoons chive and onion cream cheese spread
1/4 teaspoon Dijon mustard
1/2 small garlic clove, pressed

Crumb Topping
2 teaspoons butter or margarine
1/2 small garlic clove, pressed
1 1/2 tablespoons unseasoned dry bread crumbs

1. Preheat oven to 400°F. For mushrooms, place mushrooms, gill sides up, on Small Bar Pan.
2. For shrimp filling, chop shrimp using Food Chopper. Grate Parmesan cheese using Deluxe Cheese Grater. Zest lemon using Microplane Adjustable Grater to measure 2 teaspoons zest. Snip parsley using Kitchen Shears. In Classic Batter Bowl, combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and garlic pressed with Garlic Press; mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten slightly.
3. For crumb topping, place butter and garlic pressed with Garlic Press in Prep Bowl; microwave on high 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is golden brown and filling is hot. Serve warm.