Description
Easy, basic recipe that is sure to impress!
Ingredients
- Portabella Mushroom Caps
- Olive Oil
- Butter
- Sweet Onion
- All-purpose Flour
- Whole Milk
- Lump Crabmeat
- Swiss Cheese
- Breadcrumbs
- Salt And Pepper
Instructions
- Preheat the oven to 400 degrees f
- Toss the mushroom caps with the 2 tablespoons of the olive oil and season with salt and 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 salt and pepper
- 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