Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mike's portabellas pappadeaux. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Mike's Portabellas Pappadeaux is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Mike's Portabellas Pappadeaux is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook mike's portabellas pappadeaux using 23 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Portabellas Pappadeaux:
- Get Portabella Pappadeaux
- Prepare large Portabella Mushrooms [stems removed and fibers cleaned out. reserve stems]
- Take Fresh Crab Meat Or 2 cans 6.5 oz Quality Lump Crab Meat [check for shells - drain]
- Prepare Philadelphia Cream Cheese
- Get Loosely Packed De-thawed Spinach [fully drained & feathered]
- Get Half And Half Cream [use additional cream to thin mixture if too dense]
- Get Grated Parmesan [+ reserves for topping]
- Get Shreadded Motzerella Cheese [+ reserves for topping]
- Prepare Fresh Minced Garlic
- Prepare Fresh Parsley [+ reserves for topping]
- Take Bread Crumbs [+ reserves - i use roasted garlic flavor]
- Get To A 1/3 Cup White Wine [to thin mixture if need be]
- Make ready Olive Oil [+ 1 tbsp for frying onions & garlic]
- Take Fine Minced Onions
- Take Butter Olive Oil Spray
- Prepare Salt & Cracked Black Pepper
- Make ready Old Bay Seasoning
- Prepare Hollandaise Sauce
- Make ready Knorrs Hollandaise Sauce
- Take Whole Milk
- Take Butter
- Get Options
- Take Sun Dried Tomatoes
Steps 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 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.
- 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.
- 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 exceptional food mike's portabellas pappadeaux recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope My page becomes “the place to be” when it comes to mike's portabellas pappadeaux cooking. Go on get cooking!
