Stuffed Portabella Mushrooms |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is from my mother in law. I think the use of artichokes is different than any other stuffed mushroom recipe I've seen. Note that this is best when the filling has a chance to sit overnight but that isn't absolutely necessary. Ingredients:
12 ounces cream cheese |
1/4 cup sour cream |
2 -3 minced garlic cloves |
4 1/2 ounces crabmeat |
1/4 cup artichoke heart, diced |
1 ounce parmesan cheese |
1 green onion, thinly sliced |
1/4 cup italian seasoned breadcrumbs |
4 large portabella mushroom caps |
8 ounces provolone cheese |
Directions:
1. In a large bowl, combine cream cheese, sour cream, garlic, crab, artichokes, parmesean cheese and green onions mixing well.
2. Store mixture overnight in an airtight container to allow the flavors to meld.
3. Preheat oven to 400.
4. Clean mushrooms, removing stem at the base (this should pop out easily).
5. Divide cheese mixture between mushrooms.
6. Sprinkle mushrooms with bread crumbs.
7. Bake until crumbs are nicely toasted about 5 minutes.
8. Top with a slice of provolone cheese and return to oven.
9. Bake mushrooms until cheese is melted and bubbly, about another 15 minutes.
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