Recipe by LJALEXSTADT
"Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!"
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large portobello mushrooms
1 (8 ounce) bottle
Italian-style salad dressing
1 1/2 teaspoons
crab meat, fresh or canned
buttery round crackers, crushed
Italian blend shredded cheese, divided
I serve this as an entree not appetizer and shamefully I marinate the mushroom tops in butter not dressing. Its heaven alright- if you like portabella you will love this. the crab influence is very mild so its not at all fishy. I've made this probably 20 times if that tells you anything! Costco has great portabella mushrooms and canned crab meat btw.
This recipe is a good "basic". I found it a little bland so I reduced the amount of butter, used Italian bread crumbs instead of buttery crackers and added Old Bay seasoning. Much better and easier!
I really liked the taste of these stuffed mushrooms, so did my family. Can't give it a kid's rating, since I did not serve it to anyone under 18. I may try marinating the mushrooms in a butter-garlic-lemon mixture next time, but make the stuffing exactly as the recipe says.
I'm not sure how much you can rely on the stars I've given, since I'm used to chopping, dicing, and slicing when I cook. I thought it was easy to prepare and cook - delicious!
Made this twice with variations. 1st time used boiled lobster 8 oz. tail, no dressing only olive oil prior to broiling, only 15 crackers, fresh rosemary and Italian parsley, and 1 cup of swiss cheese. 2nd time - 15 no salt saltines, drizzled italian dressing prior to broiling, omitted celery. The first variation was far superior to the second. Very impressive - good date appetizer (meal) or party fare.
To much italian dressing stays on the mushrooms. Neither my husband nor i could eat it. May try to revise to leave out salad dressing. Stuffing was good
Easy to make Easy ingredients Tasty finish Restaurant quality taste straight from my oven! The only issue I had was that it was SO RICH when I finished up. My husband doesn't like sea food so I probably won't make it again. It was good, just wasn't what I was looking to taste when I was finished up.
The only change I made was to use breadcrumbs instead of the crackers because that is what I had on hand. I was feeling lazy and didn't remove the stems just to add them back later but that didn't affect the flavor. I used salted butter and between that and the Zesty Italian dressing it was a tad too salty. I recommend using no salt butter and not using any "salt to taste". These were very rich and YUMMY! Update-I forgot to mention that I DID add a couple dashes of Old Bay.
Delicious! I used a couple tablespoons of olive oil instead of butter and it still tasted fantastic.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 339
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