Bert's Eggplant Crabmeat Stuffed Portabellas

6 servings Prep: 25 m Cook: 35 m Total: 1 h Intermediate
5.0/5 (1)
Bert's Eggplant Crabmeat Stuffed Portabellas
Ms Bert (as she is known by her friends) was lucky enough to be coached by some of the best cooks in the Kaplan area. Her Dad, Wilton, has his own restaurant, her Aunt Carrie had a catering business and her grandma Mire had a lot of hungry mouths to feed. As the old saying goes, “the acorn doesn’t fall very far from the tree.” Ms Bert created this yummy dish using some Cajun favorites like crabmeat, eggplant, and fresh vegetables stuffed into meaty portabella mushroom caps.

Ingredients

6 servings
  • 1 small onion, chopped
  • 2-3 cloves garlic, crushed
  • 10 button mushrooms, chopped
  • 3 Roma tomatoes, chopped
  • 1 small eggplant, chopped
  • 1/4 cup shrimp stock
  • Progresso breadcrumbs (use your judgment)
  • 1 (6 oz) can crab meat, drained (or fresh, if available)
  • Salt and red pepper flakes to taste
  • Shredded cheese, your choice
  • 4 large portabella mushroom caps for stuffing

Step-by-Step Instructions

  1. Sauté the chopped onion, garlic, button mushrooms, Roma tomatoes, and eggplant in a large skillet over medium heat until tender, about 20 minutes, stirring occasionally.
  2. Add the shrimp stock and simmer for 10-15 minutes to reduce and concentrate the flavors. Add breadcrumbs gradually until the mixture reaches a good consistency for stuffing (should hold together but not be too dry).
  3. Season well to taste with salt and red pepper flakes, then turn off heat. At this point, gently fold in the drained crabmeat, being careful not to break up the chunks too much.
  4. Let the mixture cool for 10-15 minutes, then divide evenly among the 4 portabella mushroom caps, mounding the stuffing on each. Top with shredded cheese.
  5. Place stuffed mushrooms on a baking sheet and broil on the lowest shelf of the oven for 12-15 minutes, or until the cheese melts and turns golden brown. Watch carefully to avoid burning.

Common Problems and Solutions

Q: Can I prepare the stuffing ahead of time?

A: Yes, you can make the vegetable-crabmeat mixture up to a day ahead and refrigerate. Bring to room temperature before stuffing the portabellas, or add a few extra minutes to the broiling time.

Q: My stuffing is too wet to hold together. What should I do?

A: Add more breadcrumbs gradually, a tablespoon at a time, until the mixture holds its shape. The moisture content of vegetables varies, so you may need more or less breadcrumbs than expected.

Q: Can I bake these instead of broiling?

A: Yes, bake at 375°F for 20-25 minutes until the mushrooms are tender and the cheese is melted and bubbly. Broiling gives a nice browned top, but baking works well too.

Tips and Techniques

When folding in the crabmeat, use a gentle hand to keep the chunks intact for better texture and presentation. If using canned crab, be sure to drain it well and pick through for any shell fragments before adding.

Ingredient Substitutions

  • fresh crabmeat: lump crab from a can or cooked shrimp, chopped
  • shrimp stock: chicken stock or vegetable broth
  • portabella mushroom caps: large button mushrooms or bell pepper halves
  • Progresso breadcrumbs: any plain or Italian-seasoned breadcrumbs

Equipment Needed

  • Large skillet
  • Baking sheet
  • Broiler

Historical Context

Stuffed vegetables are a staple of Cajun cooking, with stuffed bell peppers, mirliton, and eggplant being traditional favorites. This recipe modernizes the tradition by using portabella mushroom caps as the vessel.