Okay so I had a hankering for crabmeat and decided Portabella mushrooms would be good too.
Now, I'm undecided on how to do this.
I usually slice the portabellas and simmer them in garlic butter, but I'd really like them whole.
Does anyone have experience with baking them whole? I think it would be better to have the mushrooms at least half baked (?!!!) before adding the stuffing.
I think I'll wing it with the crab stuffing. I have sherry, butter and Ritz style crackers, Panko, etc. I don't want to many ingredients as I want the crab flavor to stand out.
C'mon folks give me a hand here.
Now, I'm undecided on how to do this.
I usually slice the portabellas and simmer them in garlic butter, but I'd really like them whole.
Does anyone have experience with baking them whole? I think it would be better to have the mushrooms at least half baked (?!!!) before adding the stuffing.
I think I'll wing it with the crab stuffing. I have sherry, butter and Ritz style crackers, Panko, etc. I don't want to many ingredients as I want the crab flavor to stand out.
C'mon folks give me a hand here.