Hi, I’m Jane. Today, I’m gonna show you how to make mike’s portabellas pappadeaux recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mike’s Portabellas Pappadeaux Recipe
Mike’s Portabellas Pappadeaux is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Mike’s Portabellas Pappadeaux is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mike’s portabellas pappadeaux using 23 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Mike’s Portabellas Pappadeaux:
- Get Portabella Pappadeaux
- Make ready 4 large Portabella Mushrooms [stems removed and fibers cleaned out. reserve stems]
- Get 1 lb Fresh Crab Meat Or 2 cans 6.5 oz Quality Lump Crab Meat [check for shells - drain]
- Take 1 (8 oz) Philadelphia Cream Cheese
- Make ready 1 cup Loosely Packed De-thawed Spinach [fully drained & feathered]
- Take 1 dash Half And Half Cream [use additional cream to thin mixture if too dense]
- Take 1/4 cup Grated Parmesan [+ reserves for topping]
- Prepare 1/2 cup Shreadded Motzerella Cheese [+ reserves for topping]
- Prepare 1 tbsp Fresh Minced Garlic
- Take 2 tbsp Fresh Parsley [+ reserves for topping]
- Get 1 cup Bread Cbs [+ reserves - i use roasted garlic flavor]
- Make ready 1/4 cup To A 1/3 Cup [to thin mixture if need be]
- Get 1 tbsp Olive Oil [+ 1 tbsp for frying onions & garlic]
- Make ready 1/4 cup Fine Minced Onions
- Take 1 can Butter Olive Oil Spray
- Prepare Salt & Cracked Black Pepper
- Take 1/2 tsp Old Bay Seasoning
- Take Hollandaise Sauce
- Take 1 envelope Knorrs Hollandaise Sauce
- Prepare 1 cup Whole Milk
- Make ready 1/4 Butter
- Get Options
- Get 1 tbsp Sun Dried Tomatoes
Instructions to make Mike’s Portabellas Pappadeaux:
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- With the exception of your additional and additional half & half - add all ingredients listed in the Portabella Pappadeaux section in a bowl and mix well. Add additional 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.
- 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 cbs. Spray tops with butter spray on top to help crisp up the bread cbs while baking.
- Make your easy Hollandaise Sauce with the milk and butter it calls for until thickened up.
- Bake mushrooms for 30-35 minutes or, until tops are golden brown. Check periodically for any burning on your cheese tops.
- Plate immediately and lightly drizzle with your Hollandaise Sauce. Sprinkle with Paprika if you’d like!
So that’s going to wrap this up with this distinctive dish mike’s portabellas pappadeaux recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
