Mike's Portabellas Pappadeaux

Name: Mike's Portabellas Pappadeaux
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 large Portabella Mushrooms [stems removed and fibers cleaned out. reserve stems]; 1 lb Fresh Crab Meat Or 2 cans 6.5 oz Quality Lump Crab Meat [check for shells - drain]; 1 (8 oz) Philadelphia Cream Cheese; 1 cup Loosely Packed De-thawed Spinach [fully drained & feathered]; 1 dash Half And Half Cream [use additional cream to thin mixture if too dense]; 1/4 cup Grated Parmesan [+ reserves for topping]; 1/2 cup Shreadded Motzerella Cheese [+ reserves for topping]; 1 tbsp Fresh Minced Garlic; 2 tbsp Fresh Parsley [+ reserves for topping]; 1 cup Bread Crumbs [+ reserves - i use roasted garlic flavor]; 1/4 cup To A 1/3 Cup White Wine [to thin mixture if need be]; 1 tbsp Olive Oil [+ 1 tbsp for frying onions & garlic]; 1/4 cup Fine Minced Onions; 1 can Butter Olive Oil Spray; Salt & Cracked Black Pepper; 1/2 tsp Old Bay Seasoning; 1 envelope Knorrs Hollandaise Sauce; 1 cup Whole Milk; 1/4 Butter; 1 tbsp Sun Dried Tomatoes

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

AKA Portobello Rockefeller.

Since this dish is so very rich, I would definitely serve it as a stand alone entrée with a light salad. However, you can opt for button mushrooms and serve them as appetizers.

AKA Portobello Rockefeller.

Since this dish is so very rich, I would definitely serve it as a stand alone entrée with a light salad. However, you can opt for button mushrooms and serve them as appetizers.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

AKA Portobello Rockefeller.

Since this dish is so very rich, I would definitely serve it as a stand alone entrée with a light salad. However, you can opt for button mushrooms and serve them as appetizers.

AKA Portobello Rockefeller.

Since this dish is so very rich, I would definitely serve it as a stand alone entrée with a light salad. However, you can opt for button mushrooms and serve them as appetizers.

Saved

Ingredients

30 mins

4 servings

Portabella Pappadeaux
4large Portabella Mushrooms [stems removed and fibers cleaned out. reserve stems]
1 lbFresh Crab Meat Or 2 cans 6.5 oz Quality Lump Crab Meat [check for shells - drain]
1 (8 oz)Philadelphia Cream Cheese
1 cupLoosely Packed De-thawed Spinach [fully drained & feathered]
1 dashHalf And Half Cream [use additional cream to thin mixture if too dense]
1/4 cupGrated Parmesan [+ reserves for topping]
1/2 cupShreadded Motzerella Cheese [+ reserves for topping]
1 tbspFresh Minced Garlic
2 tbspFresh Parsley [+ reserves for topping]
1 cupBread Crumbs [+ reserves - i use roasted garlic flavor]
1/4 cupTo A 1/3 Cup White Wine [to thin mixture if need be]
1 tbspOlive Oil [+ 1 tbsp for frying onions & garlic]
1/4 cupFine Minced Onions
1 canButter Olive Oil Spray
Salt & Cracked Black Pepper
1/2 tspOld Bay Seasoning
Hollandaise Sauce
1 envelopeKnorrs Hollandaise Sauce
1 cupWhole Milk
1/4Butter
Options
1 tbspSun Dried Tomatoes

Saved

Steps

30 mins

1

Preheat oven to 350°.
2

Gently wipe mushrooms clean. Do not wet or wash them. They'll absorb every bit of that moisture. Pull stems and chop them finely. Gently scoop out the inner black fibers and discard them.
3
4
5
6

De-thaw spinach and squeeze all the fluids out. You don't want icky runny mushrooms. Feather your dried spinach apart and measure out 1 loose cup.
7

Add 1 tablespoon oil to pan and add finely chopped onions, garlic and chopped mushroom stems to a heated pan. Fry until translucent but don't burn your garlic. About 3 minutes. Drain on paper towels then add to your cheese mixture.
8

With the exception of your additional wine and additional half & half - add all ingredients listed in the Portabella Pappadeaux section in a bowl and mix well. Add additional wine and half & half to slightly thin your cheese mixture as needed. But know, you will want this mixture somewhat dense. Not runny by any means.
9

Pack filling generously inside of mushrooms tightly. Sprinkle tops with pepper and salt to taste. Top with additional Parmesan and Motzerella Cheese. Top that with additional bread crumbs. Spray tops with butter spray on top to help crisp up the bread crumbs while baking.
10

Make your easy Hollandaise Sauce with the milk and butter it calls for until thickened up.
11

Bake mushrooms for 30-35 minutes or, until tops are golden brown. Check periodically for any burning on your cheese tops.
12

Plate immediately and lightly drizzle with your Hollandaise Sauce. Sprinkle with Paprika if you'd like!

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Cooksnaps

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MMOBRIEN @cook_2891564

on October 20, 2015 23:17

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Portabellas Pappadeaux

Mike's Portabellas Pappadeaux

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