Best Stuffed Portabella Ala Cajun Recipes

SEAFOOD STUFFED PORTABELLA MUSHROOMS

Seafood Stuffed Portabella Mushrooms image

Make and share this Seafood Stuffed Portabella Mushrooms recipe from Food.com.

Provided by Lasertop

Categories Onions

Time 1h15m

Yield 6 Mushrooms, 6 serving(s)

Number Of Ingredients 12

Ingredients

6 large portabella mushrooms
1/2 cup butter (or a half a cube)
1/2 cup lump crabmeat
1/2 cup shrimp (cut into small pieces)
2 medium garlic cloves, Minced
1/2 cup onion (Chopped into small pieces)
1/2 cup celery (Chopped into small pieces)
1/4 cup fresh parsley (Chopped into small pieces)
1 tablespoon cajun seasoning
1 1/2 cups breadcrumbs (either regular or Italian)
1 cup cheddar cheese (shredded)
1/2 cup scallops (cut into small pieces)

Steps:

In a Large Skillet place the Butter, Scallops, Shrimp, Onions, Garlic and Celery over a medium heat for 10 minutes.
Prep the Mushrooms by taking out the Stems and scraping out the gills (this makes more room for the stuffing). Optionally you can cut up the stems and add them to the stuffing mix.
Add in the Crab meat and Cajun seasoning cook for 5 more minutes.
Remove from Heat and add bread crumbs and 1/2 cup of Cheddar Cheese, If the mixture is too dry add a little bit of water to the mix.
Stuff the Portabella Mushrooms with this mixture and top off with the rest of the Cheddar Cheese.
Place the Stuffed Mushrooms in a shallow baking dish and add about a cup of water or enough to cover the bottom of the dish and bake for 30 minutes at 350 degrees.

Nutrition Facts : Calories 352.2, Fat 23.4, SaturatedFat 14.1, Cholesterol 62.7, Sodium 502.6, Carbohydrate 25.2, Fiber 2.8, Sugar 4.6, Protein 11.7

STUFFED PORTOBELLO MUSHROOM

Stuffed Portobello Mushroom image

Provided by Food Network

Time 1h5m

Yield 2 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 tablespoons balsamic vinegar
Pinch salt and pepper
1 large portobello cap, stem removed and reserved
1/4 cup pancetta diced
Olive oil
1/4 cup onion, diced
Stem of mushroom cap, diced
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1/2 cup bread crumbs
2 tablespoons chopped parsley
1/4 cup Gruyere, grated
Pinch salt and freshly ground pepper

Steps:

Preheat oven to 375 degrees F.
Whisk olive oil, balsamic vinegar, and salt and pepper together. Brush portobello with vinaigrette. Bake portobello on wire rack for 20 minutes.
Saute pancetta until crispy, then drain fat from skillet.
Add a little olive oil, onion, diced mushroom stem, thyme, rosemary, and saute until there is no more juice in skillet, and onions are getting some color.
Transfer this mixture into a bowl and add bread crumbs, parsley, 1/2 the cheese, a pinch of salt and pepper, to your taste. Mix well. Spoon onto mushroom cap pressing lightly. Put the remaining cheese on stuffing and bake for 16 to 20 minutes until cheese is golden.
This can also be broiled to desired color.

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