Crab Stuffed Portobello Mushrooms are a combination of a delicious crab stuffing and roasted portobello mushroom caps.

Season with white pepper. Remove from heat and cool, before adding crab meat and grated white cheddar. Mix well. Stuff cavities of Portobello mushrooms with crab filling and bake at 400˚ for about ...

Finely chop stems for use in stuffing. Brush mushroom caps with olive oil and sea salt and roast in oven for about 10 minutes, or until mostly cooked. Remove from oven. Meanwhile, make crab stuffing.

Tender hearts of palm takes the place of meaty crab in this stuffed mushroom recipe from the Make It Vegan cookbook, while a sprinkle of Old Bay rounds out the classic crab flavor.

Fold in the crabmeat, 1 cup of the Parmesan ... season to taste with salt and pepper. Divide the stuffing between the prepared mushrooms. Top with the remaining cup of Parmesan cheese.

This vegan mushroom wellington with an apricot and lentil stuffing is the perfect main course for celebrating special occasions with friends and family. For this recipe you will need a food processor.

Preheat the oven to 200C/180C Fan/Gas 6. Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme ...

and mushroom mixture in a large bowl. Stir in eggs, cream, and hazelnut oil until combined, and season with 1 teaspoon salt and 1⁄2 teaspoon pepper. Spread the stuffing in the casserole ...

Welcome to The Bear’s Den Steakhouse in Cambridge, Ohio – a carnivore’s paradise with a fungi twist. Nestled in the heart of ...

Add the mushrooms, one tablespoon of the thyme ... Stir in 3/4 cup of the parsley. Transfer stuffing into buttered 13 x 9 x 2-inch baking dish. Cover with buttered foil, buttered side down. Bake until ...