California Avocado and Crab Stuffed Portabello Mushrooms

California Avocado and Crab Stuffed Portabello Mushrooms Recipe - A Taste of the West Coast

Region / culture: USA | Preparation time: 12 hours | Cooking time: 10-15 minutes | Servings: 2

Introduction

California Avocado and Crab Stuffed Portabello Mushrooms is a delicious and flavorful dish that combines the earthy taste of portabello mushrooms with the creamy texture of avocado and the sweet flavor of lump crab meat. This recipe is perfect for a light and healthy meal or as an appetizer for a dinner party.

History

This recipe is a modern twist on traditional stuffed mushroom recipes. The combination of avocado and crab meat adds a unique and luxurious touch to the dish, making it a favorite among food enthusiasts. The recipe is inspired by the fresh and vibrant flavors of California cuisine, where avocados are a staple ingredient.

Ingredients

apple wood chips or 3 drops hickory liquid smoke
2 portabella mushroom tops

Marinade

1 cup extra virgin olive oil
0.25 cup balsamic vinegar
6 fresh basil leaves, coarsely chopped
3 fresh rosemary sprigs, coarsely chopped
4 garlic cloves, coarsely chopped
2 tsp salt
1 tbsp cracked black pepper

Stuffing

1 hass avocado, coarsely chopped
0.25 cup lump crab meat
salt and pepper to taste
juice of 0.5 lime
1 tbsp red bell pepper, finely diced
2 tbsp onion, minced

How to prepare

Clean the mushroom caps and smoke them over apple wood chips in a smoker for 10 minutes. Alternatively, add 3 drops of hickory liquid smoke to the marinade to achieve a smoky flavor without smoking.
Poke holes in each mushroom cap using a toothpick.
Combine the marinade ingredients and pour them over the mushroom caps in a large non-reactive container.
Refrigerate for 12 hours, turning the mushrooms once.
Create a pocket in each mushroom cap by making an incision partway through, or cut each mushroom cap in half horizontally.
Mix the stuffing ingredients together and stuff each mushroom.
Grill or sauté the mushrooms until they become soft.
Serve the mushrooms hot or cold.

Variations

Substitute the lump crab meat with cooked shrimp or lobster for a different flavor profile.
Add diced tomatoes or corn to the stuffing mixture for added texture and sweetness.
Top the stuffed mushrooms with grated cheese before grilling for a cheesy finish.

Cooking Tips & Tricks

Make sure to clean the mushroom caps thoroughly to remove any dirt or debris.

- Smoking the mushrooms adds a rich and smoky flavor to the dish, but you can also achieve a similar flavor by adding liquid smoke to the marinade.

- Refrigerating the mushrooms in the marinade for 12 hours allows the flavors to fully develop and infuse into the mushrooms.

- Be careful not to overcook the mushrooms, as they can become mushy and lose their texture.

- Serve the stuffed mushrooms hot or cold, depending on your preference.

Serving Suggestions

Serve the California Avocado and Crab Stuffed Portabello Mushrooms as a main dish with a side salad or as an appetizer for a dinner party. Pair it with a glass of white wine or a light and refreshing cocktail.

Cooking Techniques

Grill or sauté the stuffed mushrooms until they are cooked through and the filling is heated. You can also bake the mushrooms in the oven at 375°F for 15-20 minutes until they are tender.

Ingredient Substitutions

Use button mushrooms or cremini mushrooms instead of portabello mushrooms if desired.

- Substitute the avocado with mashed peas or hummus for a different filling option.

- Use canned crab meat or imitation crab meat if fresh lump crab meat is not available.

Make Ahead Tips

You can prepare the stuffed mushrooms in advance and refrigerate them until ready to cook. This dish can also be served cold, making it a convenient make-ahead option for parties or gatherings.

Presentation Ideas

Serve the stuffed mushrooms on a platter garnished with fresh herbs or a drizzle of balsamic glaze for an elegant presentation. You can also sprinkle some chopped parsley or chives on top for a pop of color.

Pairing Recommendations

Pair the California Avocado and Crab Stuffed Portabello Mushrooms with a crisp white wine such as Chardonnay or Sauvignon Blanc. For a non-alcoholic option, serve it with a sparkling water infused with lemon or cucumber.

Storage and Reheating Instructions

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. To reheat, place the mushrooms in a preheated oven at 350°F for 10-15 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of California Avocado and Crab Stuffed Portabello Mushrooms contains approximately 300 calories.

Carbohydrates

Each serving of California Avocado and Crab Stuffed Portabello Mushrooms contains approximately 10 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 25 grams of fats, primarily from the avocado and olive oil used in the recipe.

Proteins

Each serving of this dish contains approximately 15 grams of proteins, mainly from the lump crab meat.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, folate, potassium, and magnesium from the avocado and bell pepper.

Alergens

This recipe contains shellfish (crab meat) and may not be suitable for individuals with shellfish allergies.

Summary

Overall, this dish is a good source of healthy fats, proteins, and vitamins, making it a nutritious and satisfying meal option.

Summary

California Avocado and Crab Stuffed Portabello Mushrooms is a delicious and nutritious dish that is perfect for a light and healthy meal or as an appetizer for a dinner party. With a combination of creamy avocado, sweet lump crab meat, and earthy portabello mushrooms, this recipe is sure to impress your guests and satisfy your taste buds. Enjoy!

How did I get this recipe?

. The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I had just finished browsing through a beautiful cookbook at my local library. As I flipped through the pages, a picture of a dish caught my eye - California Avocado and Crab Stuffed Portabello Mushrooms. The vibrant colors and unique combination of ingredients immediately piqued my interest.

I quickly jotted down the ingredients and instructions, eager to try my hand at making this exotic dish. The next day, I set out to gather all the necessary ingredients – fresh portabello mushrooms, ripe California avocados, succulent crab meat, and a variety of herbs and spices. As I prepared the ingredients, the kitchen filled with a delightful aroma that made my mouth water in anticipation.

I carefully hollowed out the portabello mushrooms and mixed together the creamy avocado and tender crab meat, adding a sprinkle of lemon juice and a dash of cayenne pepper for an extra kick. I stuffed the mushrooms with the mixture, sprinkled some breadcrumbs on top, and popped them in the oven to bake.

As the mushrooms baked, filling the kitchen with a tantalizing scent, I couldn't help but reminisce about the various recipes I had learned over the years. My culinary journey had begun at a young age, watching my mother and grandmother cook up delicious meals in our humble kitchen. They had passed down their knowledge and love for cooking to me, and I had spent countless hours experimenting with different ingredients and flavors.

One of my fondest memories was learning how to make traditional Italian lasagna from my grandmother. She had painstakingly taught me how to layer the noodles, ricotta cheese, meat sauce, and mozzarella, creating a dish that was always a hit at family gatherings. I had cherished those moments spent in the kitchen with her, absorbing her wisdom and passion for cooking.

As I pulled the California Avocado and Crab Stuffed Portabello Mushrooms out of the oven, the golden breadcrumbs glistened in the light, tempting me with their crispy goodness. I couldn't wait to dig in and taste the fruits of my labor. The mushrooms were tender and juicy, the avocado and crab mixture creamy and flavorful, and the breadcrumbs added a satisfying crunch.

I savored each bite, reveling in the unique combination of flavors that danced on my taste buds. The dish was a symphony of textures and tastes, a harmonious blend of fresh ingredients that spoke to my love of cooking and creativity in the kitchen. I knew that this recipe would become a staple in my repertoire, a dish that I would proudly share with family and friends.

As I sat at the table, enjoying my meal, I couldn't help but feel grateful for the culinary journey that had led me to this moment. From learning traditional recipes from my grandmother to discovering new and exciting dishes in cookbooks and magazines, cooking had always been a source of joy and inspiration for me.

I made a mental note to write down the recipe for California Avocado and Crab Stuffed Portabello Mushrooms, so that I could pass it on to future generations. I wanted to share the love and passion for cooking that had been instilled in me, so that others could experience the same joy and satisfaction that comes from creating delicious meals with their own hands.

As I finished my meal, a sense of contentment washed over me. The recipe for California Avocado and Crab Stuffed Portabello Mushrooms had not only filled my belly but also filled my heart with a deep sense of fulfillment and gratitude. Cooking had always been more than just a hobby for me – it was a way of expressing myself, sharing my love with others, and creating lasting memories that would be cherished for years to come. And for that, I would always be grateful.