Chef John Guinivere prepares Stuffed Portobello Mushroom Caps with Crab
Tags:Stuffed Portobello Caps with Crab recipe,portobello Mushroom,Stuffed Portobello Mushroom Caps,Stuffed Portobello Mushroom Caps with Crab,cheflive,crab,john guinivere
Grab video code:
Portobello mushrooms are a little bit different than your regular mushroom. They seem to need a little more cooking before they change their texture. So when I do like I boil mushroom Portobello or grilled one, I still cook it ahead of time and then refinish them by in the oven or on the grill.
One thing you also want to do is get it going for a little bit of wine because that help to cook them and get the moisture going. Hopefully I’m full blast. And for the stuffing; I wouldn’t spend a lot of money on your crab. This is bluefin crab. It’s fresh but it’s been homogenized so it will stop it from going bad. But I wouldn’t go and use like Alaskan king crab it’s just too expensive. And we’re going to put so many other flavors in there, you’re probably going to lose that, you know that wonderful flavor that you find in Alaskan king crab. So Alaskan king crab at least for drawing butter and for something like this, you could even use some other really high quality imitation crab meat if you want to it will still come out pretty good.
And really what we’re doing is we’re going to mix like a cream stuffing and put it in there right in front of the broiler with some sliced cheese and now I’ll finish it off. So I get this going I’m going to get some garlic smashed and sauté that in our pan. We’re just going to turn this pan on and put a little wine going there as well. That’s—I said a little. All the guys must have drunk it and get some butter in there. Butter makes it better as they always say. Sun dried tomatoes; the reason I like to use in sun dried tomatoes is when they farm this sun dried tomatoes because they are pretty much dry even in the same places they grow in. You can let them stay on the vine longer. So they really have a richer flavor than say the tomatoes you get at the store. And whether you get the dried ones and reconstitute them or you go ahead and put the ones in olive oil; they are both really good products. I think the ones that are dried actually are cheaper; in the long run so I would recommend those.
We flip these. Our giant tongs here. I think this is a very good show! We’re also going to put a little butter in with mushrooms as well. And you want to season the mushrooms; you want them to have so nice flavors with a little salt and peppers here. I’ll put the cream in. We’re going to reduce the cream, that’s going to make the crab and everything come together and be really nice and moist. It doesn’t take much when you got this amount of cream.
If you make too much of this mixture you can go ahead and freeze it. This is cooked and it has got some base in it so it should last pretty well in the freezer or just put it in the fridge and use it for something else the next day. You turn it in into a crab sauce for some pasta or something like that.
The crab is already a little bit salty so I’m not going to add any salt to that, just a little bit pepper. And I’ve already got my oven on broil, so they’ll go quite quickly once you put them under the broiler.
It’s one of those cheeses, Gouda, thank you. I will just slice that and put it right on top of the mushroom so when they broil, the cheese will bubble up and cover the rest of the crabmeat.
The cheese you’ll use isn’t really that important. What you like is probably the most important part about it. It’s good to really keep your list down when the prize is down. This has a lot of moisture and that’s actually coming out of the mushroom itself and if we cook them that way, it will be, well maybe too moist and will make the stuffing watery so that’s the other main reason for cooking is ahead of time.
And under the broiler, quite frankly, this is just not going to have enough time to really change the texture of the mushroom. This is pretty close. If you want to stretch out your crab meat, you could do a little bit of breadcrumbs. You can use the big mushroom caps. I mean if you use the big mushrooms caps, it will almost feel like a meal. And this you can also, if you can get them to this stage and put your crab meat on the cheese and then throw your sheet pan in the fridge. So if you’re having a dinner party, all you need to do is broil them off and they should be ready to go unless you want to do a pretty nice, healthy, heap of crab meat on each one.
This leftover mixture you could easily throw a little pasta dish the next day. I’m going to throw this under the broiler and this should just take a minute. It’s usually a good idea to keep your door open so that when it burns, you smell it really quick, yes. It’s the main reason you—it’s a good trick. I burn too many things in the oven, I get distracted and that’s why I even do my toast on the stove so I can watch it. Yes, it won’t take long at all.
Get some green onion here. Usually when we do something with the sauce we’re making sauce because it’s usually dry without and these are so moist and you really don’t need to worry about sauce. Here we go. The Portobello stuffed with crab meat.