Crabmeat- or Crawfish-Stuffed Portobello Mushrooms Crabmeat- or Crawfish-Stuffed Portobello Mushrooms Karen Kiesel Feb. 06, 2013 Comments Crabmeat- or Crawfish-Stuffed Portobello Mushrooms Serves 4. Recipe adapted by Karen Kiesel from a John Folse recipe was one of The Advocate Food section’s Best of the Best 2008 recipes. 4 portobello mushroom caps 3 tbls. butter 1/2 cup finely chopped celery 1/2 cup finely chopped onion 1/2 cup finely chopped red bell pepper 2 large garlic cloves, minced 1 lb. crabmeat (I use claw meat, which I pick through to remove shells) or 1 lb. crawfish tails 2 tbls. chopped parsley 2 green onions, finely chopped 1/2 tsp. black pepper 2 tsps. Worcestershire sauce 2 tsps. lemon juice 3/4 cup seasoned bread crumbs, plus some extra for topping dish 1/2 cup grated Parmesan cheese 2 eggs, beaten 3/4 tbl. Old Bay seasoning 1. Clean portobello mushroom caps and drain upside down. 2. In a saucepan, heat butter, then sauté the celery, onion, red bell pepper and garlic until soft. Add crab or crawfish tails. Add parsley, green onions, black pepper, Worcestershire sauce, lemon juice, 3/4 cup seasoned bread crumbs, Parmesan cheese, eggs and seasoning. 3. Stir until well mixed. Fill caps, mounding mixture on top. Sprinkle with bread crumbs. Place in a casserole dish that has been sprayed with nonstick vegetable cooking spray. 4. Bake, uncovered, in a preheated 325-degree oven for 30 minutes until mixture is heated through.