Show: Emeril Live
Episode: Stuff It
Save Recipe Print
Total:
1 hr 45 min
Prep:
10 min
Inactive:
25 min
Cook:
1 hr 10 min
Yield:
4 appetizer portions
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F.

Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. 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. Remove from the oven and cool for 10 minutes.

Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. 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. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.

Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.

Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Fried and Stuffed Rice Balls (Arancini di Riso)

Recipe courtesy of Giada De Laurentiis

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Stuffed Meatloaf

Recipe courtesy of Giada De Laurentiis

Stuffed Shells with Arrabbiata Sauce

Recipe courtesy of Giada De Laurentiis

Green Beans with Mushroom and Shallots

Recipe courtesy of Ellie Krieger

Stuffed Mushroom Caps

Recipe courtesy of Laura Calder

Stuffed White Mushroom Caps

Recipe courtesy of Alex Guarnaschelli

Ginger-Lemongrass Portobello Mushroom Caps

Recipe courtesy of Bick's Broadview Grill

Browse Reviews By Keyword