Portobello Crab Rockefeller
Portobello Crab Rockefeller
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 306
- Total Fat
- 18
- Saturated Fat
- 9
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 19
- Cholesterol
- 80
- Sodium
- 662
- Total: 53 min
- Prep: 10 min
- Cook: 43 min
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 306
- Total Fat
- 18
- Saturated Fat
- 9
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 19
- Cholesterol
- 80
- Sodium
- 662
- Total: 53 min
- Prep: 10 min
- Cook: 43 min
Ingredients
4 medium-size portabella mushrooms
1 (4 to 6-ounce) can crab meat, picked over and drained
3 ounces grated mozzarella cheese
1 tablespoon olive oil
1/4 onion, chopped
1 clove garlic, chopped (1 teaspoon)
1/4 cup white wine (optional)
1 cup half-and-half
6 ounces spinach, rinsed and chopped
3 tablespoons grated Parmesan cheese
1/4 cup breadcrumbs
Salt and freshly ground black pepper
Directions
- Preheat the oven to 350 degrees F.
- Remove the stems from the portobello mushrooms and chop the stems. Set the whole mushroom caps aside.
- In a medium heated frying pan add olive oil, onion, garlic, and mushroom stems. Saute until soft, about 3 minutes. Deglaze pan with white wine.
- Pour in half-and-half and mix well. Add chopped spinach and cook until soft, about 5 minutes. Shake in grated Parmesan and breadcrumbs. Sauce will thicken when heated through, another few minutes. Remove from heat.
- On a baking sheet, or large pan with a grate, arrange mushrooms, cavity-side up. Spoon in enough spinach mixture to fill the portobello mushroom cap. Stack on a couple spoonfuls of crab. Top with mozzarella cheese. Bake for 25 to 30 minutes, checking occasionally to make sure the cheese doesn't burn. Remove mushrooms from the oven and serve warm.
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wcavers
This is good, but a bit bland and very rich. I've made original and I've made with tweaks. I'll definitely make again but keep these tweaks: I used Asiago no Mozzarella, used less cheese and more spinach in the mix, added a bit of heat with chile paste but kept heat in background, added some lemon juice to the spinach mix at end to brighten and offset the richness. I filled the caps 3/4 full, then crab, then a sprinkling of Parmesan. And two of these suckers per person are VERY filling!!
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