"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Crab Stuffed Portobellos Recipe

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Crab Stuffed Portobellos image
Steven & Melinda Chance Hill @ the 2008 Hollenshead reunion on Lake Tyler, Texas

 

This recipe for Crab Stuffed Portobellos, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steven & Melinda Chance Hill
Added: Sunday, March 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 Portobello mushrooms
1 lb. crab meat
1 (8-oz.) block fat free cream cheese, softened
1/2 c. finely chopped green onions
1/4 c. mayonnaise
1 tsp. lemon juice
dash ground red pepper
1/2 tsp. Old Bay Seasoning
-1 c. quartered cherry tomatoes
-1/2 c. shredded Swiss cheese
-1/2 c. dried breadcrumbs

Directions:
Directions:
Preheat oven to 425. Remove brown gills from underside of mushrooms with spoon and discard. Set caps aside. Beat cream cheese on med. mixer speed until smooth. Add green onions and next four ingredients; beat well. Stir in crab meat, tomatoes, and cheese. Spoon mix evenly with one tbsp of breadcrumbs and place on baking sheet. Bake for 15 min.

Personal Notes:
Personal Notes:
Melinda is the wife of Steven Hill & the daughter of Dennie & Linda (Bock) Chance. She is the granddaughter of Barbara (Crow) Bock & the late Bob Bock. She is the great granddaughter of the late Fraser & Louella (Hollenshead) Crow.

 

 

 

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