Crabmeat Stuffed Portobello Mushroom Caps

Total Time:
1 hr 45 min
10 min
25 min
1 hr 10 min

4 appetizer portions

  • 4 large (4 to 5-ounce) portobello mushroom caps, stemmed
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon freshly ground white pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup small-diced onions
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • Pinch freshly grated nutmeg
  • 1/2 pound lump crabmeat, picked over
  • 1/3 cup grated Gruyere
  • 4 teaspoons bread crumbs

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.

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    I loved this recipe a lot! What I did different from the recipe was, I took out the stem and then the gilly looking stuff and left the top skin alone. Then I oiled the tops and put them in for only ten minutes. Instead of putting in a half a pound in the mix, I put in a pound because I wasn't going to put in any cheese. That cheese is very expensive and cheddar won't cut it. I didn't put any of the bread crumbs on top because it really didn't need the bread crumbs. I then browned the tops and sprinkled on some parmesan cheese. It was SO delicious that I would shell crabs every day if I could make those mushrooms again!
    This was a simple and delicious recipe!!!I plan to try it again and add some salad shrimp as well:0Great job!!!Thank you.A smooth and lightly fruity white wine would be a good compliment to this meal.
    Uck. Ours turned out gross!!
    I thought this would be sooo good becuase all Emerils recipes really and in all fairness it could have. I bought the already shelled crabmeat at costco and it made these portabellas just wayyyy to fishy. very disappointed. so I would say anyone making this should consider tasting there crab before they go through the effort of making the mushrooms.
    The Musroom had this thick base, and the olive oil, salt, and pepper gave it a sweet kick. The sauce mixed with crab and cheese was surprisingly good. I'm not normaly a fan of swiss cheese, but the crab meat and sauce compliment it perfectly. The third layer was the crunchy bread crumbs. I was careful not to burn them.

    It really felt like a well structured healthy food, that didnt leave me hungry afterward like most mushroom meals do.
    In response to Null, Null: There is a white cheddar cheese and Gruyere is a white cheese not a yellow cheese, but it is a swiss cheese.
    mushroom caps were gone very quickly!!
    It starts like this Emeril said he was using Cheddar cheese, it was white, my husband first said that isn't cheddar it is white. Then I agreed and we decided to go to the web site and look at the reciepe. Oops it calls for Gruyere cheese, a yellow cheese. But on your show it shows white... I called a friend and she said she was watching and the cheese was white... Seems to me you all made a mistake...Please let me know if I am correct or not....
    This was good and easy. I heaped the stuffing in really high and we had them as our entree, but not overly filling. My husband called out the nutmeg flavor on his first bite and didn't care for it. I will skip the nutmeg next time for his sake, but I like nutmeg in my white sauces. I also used sharp cheddar and fresh parmesan cheese instead of the gruyere since I didn't have any on hand. It was fine with those since the cheese isn't the dominant flavor.
    The recipe instructed to roast the mushrooms for 35 - 40 minutes in a 400 degree oven, way too long !!! Also, it instructed to peel the mushrooms, but neglected to mention the gills needed to be removed. I tossed the entire pan of mushrooms in the garbage and used the crab meat dressing on toasted french bread.
    This dish is almost too scrumptious for words, but I'd start with delicious!
    just delicious!!!
    I made one little change to the recipe. I made bread crumbs from store bought bruscetta chips. I think the herbs form the bruscetta chips made a difference.
    This dish was excellent...almost too rich. can never have too much cheese
    My husband was greatly impressed and surprised that such a delicacy could be made at home..
    another masterpiece
    Although I enjoy watching Emeril's show I didn't care for these mushrooms. I guess it's just a personal preference, but the bechamel sauce didn't do the mushrooms justice.
    Recipe is easy to prepare and tastes as if you spent hours on it. Any dish you can prepare and your wife wants more is a good dish!
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