Crab and Shrimp Stuffed Portobello Mushrooms

By Sarah Muir

NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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Crab and Shrimp Stuffed Portobello Mushrooms

This recipe makes 8 servings

Preparation time: 20 minutes
Cook time : 35 minutes
Total time : PT55M

Inspired by a heavier version I shared as an appetizer while out with some girlfriends. In a time when everyone seems to be trying to "lighten up", I find one stuffed portobello mushroom with some veggies and a great salad to be a perfect serving size and entirely satisfying.

Ingredients

1/2 cup olive oil 1/2 1/2cup cupolive oil
1 cup chopped onion 1 1cup cupchopped onion
1/2 cup chopped fresh basil 1/2 1/2cup cupchopped fresh basil
6 large garlic cloves , minced6 6large garlic clovegarlic cloves, minced
2 tsp chopped fresh rosemary 2 2tsp tspchopped fresh rosemary
2 cans lump crab meat , (roughly 120 g each)2 2cans canslump crab meat, (roughly 120 g each)
2 cans shrimp , (roughly 120 g each)2 2cans cansshrimp, (roughly 120 g each)
2/3 cup panko bread crumbs , divided2/3 2/3cup cuppanko bread crumbs, divided
1 cup grated parmesan cheese 1 1cup cupgrated parmesan cheese
1/2 cup mayonnaise 1/2 1/2cup cupmayonnaise
8 large portobello mushroom , dark gills removed8 8large portobello mushroom, dark gills removed
1 egg 1 1eggeggs
1/2 cup shredded mozzarella cheese 1/2 1/2cup cupshredded mozzarella cheese
1/2 cup shredded Asiago cheese 1/2 1/2cup cupshredded Asiago cheese

Preparation

Heat 1/2 cup of olive oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. SautÃÃÃÂÂÃÂÂ© until onion softens, about 5 minutes. Transfer to large bowl; mix in shrimp, crab, 1 1/3 cup panko breadcrumbs, Parmesan cheese, and mayonnaise. Season filling to taste with salt and pepper. Set aside. Break off mushroom stems. Using a spoon, carefully scrape dark gills out of the inside of the mushrooms. In a small bowl, break egg and add a bit of water to make an egg wash. Dip round side of Portobello mushrooms into egg wash, then press onto plate with remaining 1/3 cup panko breadcrumbs so you end up with a light coating of breadcrumbs on the mushroom. Using the same pan you just sautÃÃÃÂÂÃÂÂ©ed the onion mixture in, and adding a bit more olive oil to the pan, fry mushrooms breadcumb side down just until the panko is lightly browned, about 3-5 minutes. Arrange mushrooms, rounded side down, in baking dish or on a heavy sheet pan. Mound crab/shrimp filling into cleaned inside of mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate if making ahead.) Preheat oven to 350ÃÃÃÂÂÃÂÂ°F. Combine mozzarella and asiago cheese. Sprinkle mushrooms with the cheese mixture and bake until tender and filling begins to brown, about 35 minutes. Serve hot.

Additional information : Contest recipe category: Fish and Shellfish

Source : Sarah Muir