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Recipe

Crabmeat Stuffed Portobello Mushroom Caps

  • Yield: 4 appetizer portions

Ingredients

  • 4 large (4 to 5-ounce) portobello mushroom caps, stemmed
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon freshly ground white pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup small-diced onions
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • Pinch freshly grated nutmeg
  • 1/2 pound lump crabmeat, picked over
  • 1/3 cup grated Gruyere
  • 4 teaspoons bread crumbs

Directions

  • Preheat the oven to 400 degrees F.
  • Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
  • Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
  • Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
  • Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.