Crabmeat Stuffed Portobello Mushroom Caps
Show: Emeril LiveEpisode: Stuff It
Rate This RecipeRead users' reviews (17)
- Recipe categories: Shellfish, Crab, Dairy, Cheese, Gruyere, Vegetables, Mushroom,
- recipe
- ratings & reviews(17)
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Average Rating:
Total Reviews: 17
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By mappeeyy
TN
on March 12, 2012
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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.
By dwc1971_7879074
San Antonio, TX
on June 19, 2011
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Uck. Ours turned out gross!!
By bellybean1_7264198
las vegas, nv
on April 05, 2010
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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.
By dolen2_12173541
los angeles, 43
on September 25, 2009
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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.
By pattywessel_121...
Elk Grove Villa...
on September 14, 2009
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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.
By smithdg
port huron, MI
on December 14, 2008
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mushroom caps were gone very quickly!!
By henryp_8916836
Athens, OH
on November 09, 2007
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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....
By aboneill_1195423
St. Albert, CANADA
on October 10, 2007
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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.
By kathleenklipp_8...
lincolnlshire, IL
on July 23, 2007
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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.
By Chef Elika
Portland, OR, USA
on May 07, 2007
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This dish is almost too scrumptious for words, but I'd start with delicious!