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Crab-stuffed portobello mushrooms

by Jeanne Horak on March 7, 2012 17 Comments in Fish, Gluten-free, Wine & beer

These crab-stuffed Portobello mushrooms are oh-so-easy to make but are a guaranteed dinner party show-stopper!

 

There are many advantages to having older parents, as I did.  But one of the downsides is that you are unlikely to have a long acquaintance with any of your grandparents.  At least two of my grandparents passed away before I was even born, and the other two lived pretty far away all my life, and I saw them only very infrequently.  The grandparent I got to know best was my Ouma Lallie – my dad’s mom, who was born in the late 1800s and must already have been well into her 70s by the time I was born.  She had been quite adventurous in her youth, having gone to college to study to be a music teacher at a time when most women aspired to nothing more than keeping a clean house and raising children.  But by the time I got to know her she was already getting a little frail and when she visited us she often took to her bed for the day, saying she was feeling poorly – but would eagerly devour a large helping of whatever meal we brought to her on a tray!  When the family ate together and my father offered her a pre-meal drink, she would always refuse and express her disapproval of such frivolities.  Instead, she insisted on drinking Appletiser.  That is, until my father one day decided to pour her a whisky and soda instead of Appletiser, watering it down just enough so that the colour was almost indistinguishable.  My brother and I were in on the joke and waited for the expected drama – but none ensued.  Ouma quietly finished the drink and then announced to us all: “That was the best Appletiser I have ever tasted!”

 

Chablis1

I often think of this story when I encounter a member of the ABC brigade – those who declare that they will drink “anything but Chardonnay”.  “It’s too woody/fruity/alcoholic/rich/sweet blah blah blah” they say, before dismissing that section of the wine list in its entirety.  “OK then, would you prefer a Chablis?” I often ask.  “Oh yes – I love Chablis!” is often their answer.  At which point I need to excuse myself to go and howl with laughter in the ladies’ room, because Chablis is made of 100% Chardonnay grapes.  Unlike the New World where it is the norm to call your wine by the grape varieties it contains (a Cabernet/Shiraz blend; a Viognier; or indeed a Chardonnay), the Old World more often than not names its wines in such a way that you really have to read the fine print to see what grapes you are having.  So yes, I’m sorry all you ABC fanatics – you’ve been quaffing Chardonnay every time that you order a bottle of Chablis!

Chablis is a town and a wine-making area in Burgundy, Northern France, lying south of Paris and the Champagne region.  The area has been inhabited since the dawn of time, with remnants of a Neolithic settlement present, and wines have been made there since pre-Roman times. Two World Wars and the phylloxera epidemic could not daunt the area’s enthusiasm for winemaking and since the 1970s the wines of Chablis have enjoyed huge international popularity. Today, more than 300 vineyards in the region produce over close to 35 million bottles per year, almost all of it made from Chardonnay grapes. The cool climate of the region produces wines with more acidity and flavours but less fruity than Chardonnay wines grown in warmer climates, hence the fact that people struggle to equate Chablis wines with big, oaky, alcoholic New World Chardonnays.  Within the region of Chablis, winemakers choose to express and emphasise the wine’s flavours in many ways, and such differences can be put down to the differing amounts of sun that slopes of various orientations receive; the characteristics of a particular area of soil; or the amount of wood maturation that a winemaker selects.

 

Chablis2

 

There are four different appellations or gradings of wine within the Chablis region, which reflect important differences in soil and slope, and hence differences in the quality of the wine.  At the top of the tree sit the seven officially designated Grand Cru areas, all lying on a single south-west facing hill above the town.  The orientation of the hill mean that they get a lot of sun, producing ripe grapes and wines with more alcohol and more intense flavours. Next come the 40 Premier Cru vineyards, whose wines in general contain at least half a degree less alcohol by volume and tend to have less intensity of flavour.  Below the Premier Crus comes the generic AOC Chablis designation into which most wines from the region fall, and which exhibits the most variability between producers and vintages. At the lowest end of the classification is Petit Chablis which includes wines from grapes grown on the outskirts of the region.

 

Portobellos

I was recently invited to take part in a Chablis Challenge, the challenge being to come up with a creative recipe that provides a good match for Chablis wines.  As I’ve said before, I am a big fan of correctly matching food and wine, so of course I jumped at the chance.  Of the two bottles of Chablis that were delivered to me, I selected the 2008 Mont de Milieu Chablis Premier Cru to pair with a dish.  But before we get to that, here are my tasting notes on the wine.  In the glass, it has a lovely sparkling, clear lemon yellow colour and a nose of lightly toasty aromas, some bright notes of citrus and yellow plums, and a hint of butterscotch.  The palate is quite sharp initially –  more so than the nose suggests.  You can definitely taste the lemons and grapefruits that the nose hinted at with some minerality and well-integrated wood that gives it structure.  It’s a meduim-bodied wine but has a very long and lingering finish.  I debated extensively what food to make to match it.  Seafood is a classic white wine pairing, but the acidity of a Chablis means it can stand up to creamy sauces and is especially good with mushrooms – so why not combine the two?  The result was these portobello mushrooms stuffed with a creamy crab mixture.  To me, one of the most amazing things about French wines is how they change when you drink them with food, so I re-tasted the wine after I had eaten some of my food.  The mushrooms took the edge right off the wine’s acidity and brought out more of the flavour of tart yellow plums and emphasised the butterscotch notes that I smelt on the nose.  The acidity means that even the creamy crab and the muskiness of the portobellos do not overwhelm the wine – if anything it is improved by the addition of the right food.

I also can’t recommend these mushrooms enough as a fabulous dinner party starter.  They look totally decadent but are really simple to make, and you can make them hours before your guests arrive and refrigerate, ready to be cooked.   The mushrooms soak up the flavours of the filling like sponges, and the paprika adds a lovely zing to the sweet crab. Serve them hot out of the oven with some green salad and crusty bread to mop up the juices – and of course a nicely chilled bottle of Chablis!

 

DISCLOSURE:  I was sent two free bottles of Chablis by the Bureau Interprofessionel de Vins de Bourgogne to enable me to take part in this challenge. Thanks for allowing me to participate.

 

These crab-stuffed portobello mushrooms are oh-do-easy to make but they are a guaranteed dinner party show-stopper dish!

 

 

 

Crab-stuffed portobello mushrooms
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
These crab-stuffed portobello mushrooms make great use of tinned crab meat to create an elegant starter that can be whipped up in 30 minutes or made in advance.
Author: Jeanne Horak
Recipe type: Appetiser
Cuisine: European
Serves: 4
Ingredients
  • 4 large Portobello mushrooms (about 240g in total)
  • 120g tinned crab meat
  • 3 spring onions, thinly sliced
  • 1 small stick of celery, finely diced
  • knob of butter
  • ⅛ tsp thyme
  • ⅛ tsp oregano
  • ⅛ tsp
  • Old Bay seasoning (or seasoned salt of your choice)
  • black pepper
  • 3 + 2 Tbsp grated Parmigiano cheese
  • 4 Tbsp good quality mayonnaise
  • 1 tsp lemon juice
  • 2 Tbsp fresh parsley, finely chopped
  • paprika
Instructions
  1. :
  2. Wipe the mushrooms with some damp kitchen towel to remove any dirt. Using a very sharp knife, cut off the mushroom stems and some of the gills to make a hollow in the centre of each mushroom. Finely chop the stems and gills and reserve for later.
  3. Heat the butter in a frying pan and add the spring onions and celery. Sautée gently for 3 or 4 minutes, until the celery just begins to soften. Add the chopped mushroom stems and gills and cook for another minute or so, then remove from the heat.
  4. Pre-heat the oven to 180C. In a separate bowl, shred the lumps of crab meat, then add the thyme, oregano, Old Bay and pepper and mix well. Add the contents of the frying pan, mayonnaise, lemon juice, parsley and 3 Tbsp of Parmigiano and mix well. Spoon a quarter of the crabmeat mixture into each of the Portobello mushrooms. Top with the remaining Parmigiano and sprinkle each mushroom with a little paprika. (If making in advance, you can cover the mushrooms with clingfilm at this point and refrigerate until needed.)
  5. Cover a baking tray with aluminium foil and brush with a little olive oil. Place the mushrooms (topping side up) on the foil and bake for 15 minutes. Turn the grill on for the last few minutes to melt the cheese topping. Serve hot.
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Did you miss our our super-successful  Tuscany Plate to Page workshop last October? Well, registrations are open for Plate to Page Somerset to be held in the UK in Spring 2012!  Have a look at the programme (I’ll be teaching food writing), details about  accommodation, and if it looks like something you’d like to attend, register here – but hurry: places are limited to 12. It would be great to see you there!

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  1. Brian @ A Thought For Food says

    March 7, 2012 at 12:36 pm

    There are a few things I would always accept if offered to me… free cheese and free wine. And it looks like you created magic with this Chablis! Such a beautiful dish!

    Reply
  2. Sarah, Maison Cupcake says

    March 7, 2012 at 1:21 pm

    Ah well, I am pretty useless matching food and wine since I only drink pink and/or fizzy but I am much enamoured with the prospect of portobello mushrooms stuffed with crab, two of my favourites that I’ve never eaten together!

    Reply
  3. Andrew says

    March 7, 2012 at 2:03 pm

    love the light on the wine photos, shows the wines colour off superbly.
    As you know I’m a fan of the whole food with wine matching ‘thang’; wouldnt have thought of this match in a million years. (Although perhaps thats due to my slight dislike of mushrooms!)

    Reply
  4. Robin O says

    March 7, 2012 at 4:18 pm

    Crab and mushrooms, pull up a chair! Delightful recipe and your tasting notes and descriptions are spot on! I am hooked.

    Reply
  5. Firefly says

    March 8, 2012 at 6:37 am

    Filled mushrooms. Yummy. I haven’t had crab much before, but I would love to try this combination.

    Reply
  6. Kit says

    March 8, 2012 at 9:29 am

    Thanks for all the great information on Chablis and Chardonnay grapes. I love all your adventures in wine and food pairing too – makes me wish I hadn’t dwindled into an only very occasional wine drinker!

    Reply
  7. Jamie says

    March 8, 2012 at 12:52 pm

    Oooh Jeanne… I LOVE crab and you are right that it goes so well with both mushrooms and white wines. Beautiful! Thanks for a really fabulous recipe!
    And I always learn so much about wine from you! I live in France and you teach me about wine 🙂 Very interesting. And the “anything but Chardonnay”? I don’t know how often I have had Chardonnay but I do know that lumping all this wine or that into one sterotyped box is wrong; I think one can find bad, good and great wines in any category – depending on the maker. Very informative post, sister. And I still want a couple of crab-stuffed mushrooms, please. (he he he saw the paper napkin)

    Reply
  8. twitter.com/vindee says

    March 8, 2012 at 1:50 pm

    Cheers to this wonderful post Jeanne. Love the banter and the wine & food pairing education…could do with loads of both! Not much sea food available here, but I love what you did with the mushrooms. I would love to grab one off {using that vintage cutlery puh-lease}. Gorgoeus!

    Reply
  9. Sylvie @ Gourmande in the Kitchen says

    March 9, 2012 at 8:57 am

    Nothing makes me chuckle more than a wine snob who make statements like the ones above, not all Chardonnay tastes the same!

    Reply
  10. Emma says

    March 9, 2012 at 8:50 pm

    I have also taken part in this challenge. Your photos are amazing.

    Reply
  11. Colleen says

    March 10, 2012 at 7:51 pm

    Another awesome post and pics. I have to be brave enough one of these days to try crab…if I can find a good one….I tasted it once as a smallish child..mud crabs from the river, think it was Bushmans River maybe and they were so horrid to me that I have never been drawn to tasting one since. But seeing your beautiful stuffed mushrooms makes me want to try….with a glass of icy cold Chardonnay to hand of course…wonderfully written and very informative. Hugs xx

    Reply
  12. Kevin (Closet Cooking) says

    March 25, 2012 at 9:45 am

    Now this is how to stuff some portobello mushrooms!

    Reply
  13. Emma says

    May 10, 2012 at 7:53 pm

    Hello! Just wanted to let you know you are featured in this month’s Brit Mum’s Foodie Round-up! 🙂
    http://www.britmumsblog.com/2012/05/foodie-round-up-asparagus-and-pea-frittata-lacquered-pork-and-a-scots-larder/

    Reply
  14. Tammy says

    February 8, 2016 at 1:19 am

    This recipe was wonderful! I made it just as you wrote it and I would make it again just the same! Thank you for sharing.

    Reply
  15. Janice says

    March 30, 2016 at 9:12 pm

    Yummy recipe but “when most women aspire to nothing more than keeping house clean and raising their children”. Two tasks that when done right not so easy. I understand the sentiment but as an educated housewive searching recipes, my eyes rolled so hard I could finish reading the paragraph.

    Reply
    • Jeanne says

      March 31, 2016 at 12:15 am

      Hi Janice – thanks for your comment. I am sorry you feel that way, but you seem to have plucked a sentence totally out of its context and changed the tense to present when I purposely wrote it in the past tense. As I said, my grandmother was born in the late 1800s, in a small town in South Africa – and I honestly don’t think it is unfair to say that most women of her generation did not progress to tertiary education, nor was it their expectation to do so. My point was not a commentary on how easy or hard it is to keep house or raise children or that these are all that women today aspire to – my point was that for a teenage girl in about 1917 or so in South Africa to go on to a tertiary diploma was pretty enterprising and definitely unusual. I hope you get to make the recipe – it’s spectacular 🙂

      Reply
      • N says

        November 21, 2016 at 1:22 pm

        This caught my eye, as well. I have to say it’s the “nothing more than” part of that sentence that bothered me. Try adding that phrase to any other profession and it would come across as poorly as this did to me. Your grandmother was obviously a pioneer of her generation, but I wonder if it was HER mother who stayed home to raise her who raised her to have the courage to go and do it.
        Also, the recipe looks great. Thanks.

        Reply
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Jeanne | Stylish food & travel


Are you a cook... or a baker?
I fall firmly into

Are you a cook... or a baker? 
I fall firmly into the "cook" category. Baking is too precise, too fiddly - and best left to those with an affinity for it, I always say! But every now and then, only a cake will do. Say, for example... when you celebrate your blog's SIXTEENTH birthday!! 🎉🍾 Yes, last month Cooksister.com turned sweet sixteen, and to celebrate I baked this sticky spiced plum upside down cake. It's a very forgiving recipe and it's worth every single calorie 😁. Click on the link in my profile to see the recipe or save this post so you can find it later: https://www.cooksister.com/2020/06/sticky-spiced-plum-upside-down-cake.html

"Twenty years from now you will be more disappoint
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

Anybody else got Lockdown Itchy Feet Syndrome...?? If it isn't an official disorder,  it certainly should be!

I have always been a dreamer, a planner, an explorer. Few things excite me more than stepping onto the soil of a country I have not visited before. When I am going through tough personal times, my go-to self-help therapy has always been to arrange a trip - to throw off the metaphorical bow lines and sail away to a new adventure. 
But then... Corona 😞  I can honestly say that I am enjoying working from home; enjoying having the time to run every day; enjoying cooking proper meals; enjoying my own company; enjoying the lack of FOMO. But OH MAN, I miss travel. 
This image was taken 2 years ago in St George's, Grenada - my first visit to the Caribbean but  certainly not my last. This photo has me dreaming of the day I can throw off those bow lines and travel again... How are you dealing with the lack of travel during this time?

Am I the only one feeling faintly sad at all the S
Am I the only one feeling faintly sad at all the Spring bulbs that were planted last year that have been flowering in parks and public gardens with nobody (or fewer people, anyway...) around to admire them? Spare a thought for the gardeners at Holland's famous Keukenhof who planted SEVEN MILLION bulbs last winter in preparation for the garden's annual 2-month opening... but because of Covid-19 Keukenhof did not open at all in 2020. 
But the good news is that for the first time in its history, Keukenhof was virtually open this year, meaning you can enjoy the best of the Spring flowers virtually, from the comfort of your armchair.  Keukenhof posted an amazing series of videos to their YouTube channel featuring magnificent 360 degree tours of the 2020 flowering bulbs; a run-down of the best photo spots; talks by various Keukenhof gardeners; and even a visit from Spongebob Squarepants!  You can check out their YouTube channel here https://bit.ly/2WWkahW. Or you can visit my blog  https://bit.ly/2zMgrLL  to see more of my Keukenhof images like this one of a river of tulips from when I visited a few years ago.

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When people tell me they don't like Brussels spro
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For 4 people you need:
500 g Brussels sprouts, trimmed, halved and cooked (I roast mine in a hot oven)
1 x 2cm piece of ginger cut into fine matchsticks
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Did you know that 6 February is Waitangi Day, the
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🔖Click “save” to bookmark these tips for later! ➡️ 1) Take more time than you think you need. In a week you will barely scratch the surface of the South Island - I would say 2 weeks is a comfortable amount of time. ➡️ 2) Don’t assume that summer means hot weather! Even in December (the height of summer) temperatures peak at about 21C in Christchurch. Pack layers. ➡️ 3) Do spend time in Queenstown. It is stunning and one of my favourite places I have ever visited – great for hiking in summer, skiing in winter, sailing on the lake, adventure sports and a base for many surrounding natural attractions. ➡️ 4) Take day trips from Queenstown to Milford Sound and the Franz Josef glacier (but be aware that the weather is often not great). ➡️ 5) Take a road trip! The roads are excellent and generally empty – and it means you get to pose in places like the shore of Lake Pukaki 😊 .
Have you visited New Zealand’s South Island?  Would you like to?  Let me know in the comments!

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Nicole Kidman's is both hands on hips. Meryl Streep's is only left hand on hip. Victoria Beckham's is right hip out, left foot forward (and no smile!). Mine started as a joke many years ago - the earliest evidence I have is from 2005 😎 Do YOU have a signature pose? Tell me in the comments or DM me a pic!

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1.  The closest station is Liverpool Street which is only a 5 minute walk from the market.
2. It's open daily, with over a hundred stalls, but on Wednesday the focus is on fashion & on Thursday the focus is on antiques & vintage.
3. The busiest day is Sunday - get there early to beat the crowds!
4. Make sure you sample some of the excellent street food on offer - I love the 8-hour pulled pork bagels from Dirty Bagel, topped with cheese melted by blowtorch in front of your eyes; or the traditional raclette at Abondance.
5. Don't forget to check out the amazing Shoreditch street art in the area around the market, either on a tour or self-guided walk.
6. The Truman Brewery just east of Spitalfields hosts a massive collection of vintage clothes stalls, and more street food - don't miss it!

Thanks @meetakwolff for the 📸

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"You're off to Great Places! Today is your day! Your mountain is waiting so... get on your way!" (Dr Seuss)

How are you starting the new decade? Staring at the mountains ahead, worrying about how hard they will be to climb and whether your shoes will be comfortable and whether it is going to rain along the way? Or striding confidently towards the mountains ahead, looking forward to the fresh air filling your lungs and the sense of purpose as your legs carry you ever higher, and relishing the prospect of an amazing view from the top?

There is no finer metaphor for life than a walk in the mountains and I have already made my choice as to how I plan to tackle the mountains of 2020. What's your choice? 
Wishing you all a very happy new year and amazing views from the top of every personal and professional mountain that you climb!

This particular mountain is in the Austrian Alps where I hiked last summer. Thanks to @thepassionatecook for the 📸!


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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

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This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.