Portobello Mushrooms | Yes, We Cook!

Avocado and Crab Stuffed Mushrooms

Posted by Van Santos in Seafood on April 12th, 2010

This past weekend the wife and I were on the road and, as a result, aside from the luxurious steak dinner at Ruth’s Chris, we basically had nothing much but fast food. So, as I arrived home early yesterday evening I wanted to jump into the kitchen and make something healthy. The result is my newly created Avocado and Crab Stuffed Mushrooms.

You’ll need:

1. 3/4th cup of heavy whipping cream

2. 1/2 cup of breadcrumbs

3. 1 cup of spinach, chopped

4. 2 tsp of worchestire sauce

5. 1/2 tsp of sea salt

6. 1 tsp of freshly cracked black pepper

7. Pinch of Onion powder

8. 2 half cups of fresh crab meat (claws)

9. 2 half cups of Mozzarella, shredded

10. 2 Large Portobello mushrooms

11. 1 Tomato, diced

12. 1 Avocado

Directions

1) Pre-heat your oven to 350.

2) Mix breadcrumbs, salt, pepper and onion powder

3) Add cream, worchestire sauce and mix

4) Add spinach, 1 half cup of crab meat and 1 half cup of Mozzarella. Mix. This will give you a nice consistency for the stuffing, which will allow you to create a nice stuffing patty for your mushrooms.

5) Place your stuffing in your mushroom caps, top with the remaining crab meat, cheese and tomatoes. Cut and spoon out avocado meat onto the mushrooms.

6) Bake for 25 mins at 350.

Serve and enjoy!

avocado, Crab, Portobello Mushrooms

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Tomato and Olive Stuffed Portobello Mushrooms

Posted by Van Santos in Main Course, Vegetarian Entree on December 9th, 2009

Oh… the Tuesday evening dinner was simply amazing. I made a Tomato and Olive Stuffed Portobello Mushroom dish with a green salad side. I started by researching a number of recipes and landed on this recipe, so let me share the joy.

Tomato and Olive Stuffed Portobello

2/3 cup chopped plum tomatoes
1/2 cup shredded mozzarella cheese
1/4 cup chopped Kalamata olives
1 teaspoon minced garlic
2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon dried
1/8 teaspoon freshly ground pepper
4 portobello mushroom caps, 5 inches wide
2 tablespoons lemon juice
2 teaspoons soy sauce

This recipe calls for the mushrooms to be grilled, I however went for the oven.

Preheat your oven to 375 degrees.
Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
Discard mushroom stems. (well, really, I ate them…)
Remove brown gills from the undersides of the caps using a spoon; discard gills. (yes, didn’t eat the gills)
Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl.
Brush the mixture over both sides of the caps.
Line cookie pan with foil, grease to prevent sticking (I used Pam)
Bake for 25 mins

I wanted a nice side salad for this dish – nothing too complicated – so I created a Sherry Vinaigrette.

Having no clue how to make a dressing, I kinda just went out on my own and got creative using a recent dish I had at a local place as a starting point. While they were not keen to give out the recipe, the tastes were very easy to pick out.

Green Salad with Sherry Vinaigrette:

1/3 cup sherry vinegar
1/2 cup olive oil
2 teaspoons dried oregano
1 teaspoons freshly ground peppercorn
1 teaspoon kosher salt

Blend the vinegar, garlic, oregano, salt, and black pepper in a blender and slowly add your oil. Boom – there you go!

For the salad you’ll need (well, you can do what you wish…but this a good starting point).

fresh baby romaine
1 chayote
1 carrot
feta cheese

Cut your chayote into thin slices, shave your carrot and add into the the baby romaine. Toss with some of your newly created dressing, add the feta cheese and toss once again.