Crabmeat Stuffed Portobello Mushroom Caps

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Stuff It

Rated: 4 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
1 hr 10 min
Level:
Easy
Yield:
4 appetizer portions

Times:

Prep: 10 min
Inactive Prep: 25 min
Cook: 1 hr 10 min
Total:: 1 hr 45 min

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Ingredients

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

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.

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Comments & Reviews

recipe Crabmeat Stuffed Portobello Mushroom Caps
jeff los angeles, CA 09-25-2009
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Surpised at the layers
Rated: 5 stars out of 5

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.Read more
recipe Crabmeat Stuffed Portobello Mushroom Caps
null null, null 09-14-2009
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Know your food
Rated: 4 stars out of 5

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. Read more
recipe Crabmeat Stuffed Portobello Mushroom Caps
derek port huron, MI 12-14-2008
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great
Rated: 4 stars out of 5

mushroom caps were gone very quickly!!
recipe Crabmeat Stuffed Portobello Mushroom Caps
null null, null 11-09-2007
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Crabmeat and stuffed portabella mushrooms
Rated: 3 stars out of 5

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....Read more
recipe Crabmeat Stuffed Portobello Mushroom Caps
ANGIE Dunlap, IL 10-10-2007
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EASY AND GOOD
Rated: 4 stars out of 5

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.Read more
recipe Crabmeat Stuffed Portobello Mushroom Caps
kathleen lincolnlshire, IL 07-23-2007
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Mushy Portobellos
Rated: 1 stars out of 5

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.Read more