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Crab Stuffed Portabella with Crab Bisque
Submitted by: dawncavuoto
Portabella mushrooms stuffed with crab and roasted red peppers, topped with a creamy crab bisque sauce.
Ingredients
- 2 large portabella mushroom caps,
- stems chopped and reserved
- 1 medium onion chopped
- 1 can fancy crab meat drained and chopped
- 1/4 cup chopped jarred roasted red peppers
- 1 cup seasoned bread crumbs
- 1 can crab bisque (DO NOT ADD MILK)
- 1 stick butter
- salt and pepper
- 2 Tablespoons of olive oil
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Method
Begin by melting 3 tbsp of butter in a large skillet. Add onion and cook until soft. Add reserved mushroom stems and cook for another five minutes. Add salt and pepper to taste. Add red peppers and crab meat and cook for another 3 minutes. Add breadcrumbs a little at a time, mixing to form a stuffing. If too dry add a little more butter. When you achieve a stuffing consistency, remove from heat. Rub olive oil all over mushrooms and sprinkle with salt and pepper. Place under broiler for about 3 minutes on each side. Remove from oven and stuff each mushroom cap. Sprinkle tops with bread crumbs and several pieces of cut up butter. Place back under broiler until tops are brown and crispy. While they are in the oven, heat bisque in microwave. When mushrooms are done, place on a plate and drizzle bisque all over the tops. Serve immediately.
Notes:
Number of Servings: 2
Submitted by: dawncavuoto ( See all of dawncavuoto Recipes )
