Ingredients
-
4
-
3
-
2
-
1/4
-
2
-
1
-
1/2
-
1/3
-
2
-
-
-
-
-
-
Directions
Crabmeat Stuffed Portabella Mushroom Caps, Easy, basic recipe that is sure to impress!, This is an awesome recipe! Very happy! I just added some of my own favorites Mixed Italian cheese with the Swiss and provolone on top during the last five minutes of baking , Easy, basic recipe that is sure to impress!
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Steps
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1
Done
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Preheat the Oven to 400 Degrees F. |
|
2
Done
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Toss the Mushroom Caps With the 2 Tablespoons of the Olive Oil and Season With Salt and Pepper. |
|
3
Done
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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. |
|
4
Done
|
Remove from the Oven and Cool For 10 Minutes. |
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5
Done
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Set a 1-Quart Saucepan Over Medium Heat and Add the Butter to the Pan. |
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6
Done
|
Once the Butter Is Melted, About 1 Minute, Add the Onions and Saute Until Translucent, About 3 Minutes. |
|
7
Done
|
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. |
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8
Done
|
Bring the Milk to a Boil and Reduce to a Simmer, Season With Salt and Pepper. |
|
9
Done
|
Cook the Bechamel Sauce For 5 Minutes Before Removing from the Heat. |
|
10
Done
|
Allow the Mixture to Cool Slightly Before Folding in the Crabmeat and Cheese. |
|
11
Done
|
Combine the Bread Crumbs With the Remaining Tablespoon of Olive Oil. |
|
12
Done
|
Spoon 1/3 Cup of the Bechamel Over Each Mushroom Cap and Sprinkle 1 Teaspoon of the Bread Crumb Mixture Over Each Stuffed Mushroom. |
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13
Done
|
Place in the Oven and Roast Until the Bechamel Is Bubbling and Lightly Browned on the Edges, About 8 to 10 Minutes. |
|
14
Done
|
Serve Immediately. |
