making life sweeter
There’s nothing quite like the flavor of a fresh, true sweet onion, but cooking with these little gems can be a bit tricky. The unique composition of a sweet onion makes them a wonderful ingredient in some dishes and a terrible choice for others. For the best results when cooking sweet onions consider these helpful tips:
Use sweets: Raw in sandwiches and salads; lightly grilled-whole or sliced, gently roasted or quickly baked; in stir-frys; power bowls, street tacos and other fresh fare. They are delicious caramelized but take care not to stir them too rigorously or cook them at too high a temperature
Avoid using in: Slow-cooker or long-simmering recipes like chili, stews, soup or in baked casserole dishes. Prolonged cooking breaks down the delicate texture and flavor of sweet onions.
Please browse through our wonderful selection of Sweetie Sweet Onion Recipes below. You’re sure to find some that will become family favorites. We invite you to join our Onion ObsessionSM Club to periodically receive information and recipes featuring onions.
Use sweets: Raw in sandwiches and salads; lightly grilled-whole or sliced, gently roasted or quickly baked; in stir-frys; power bowls, street tacos and other fresh fare. They are delicious caramelized but take care not to stir them too rigorously or cook them at too high a temperature
Avoid using in: Slow-cooker or long-simmering recipes like chili, stews, soup or in baked casserole dishes. Prolonged cooking breaks down the delicate texture and flavor of sweet onions.
Please browse through our wonderful selection of Sweetie Sweet Onion Recipes below. You’re sure to find some that will become family favorites. We invite you to join our Onion ObsessionSM Club to periodically receive information and recipes featuring onions.
Ingredients
6 portobello mushroom caps, brushed clean and stems reserved
8 ounces lump crab meat
1 egg, lightly beaten
1/2 cup panko crumbs
2 teaspoons olive oil
1/2 small sweet onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves or 1 teaspoon dried
Juice of 1/2 lemon
1/2 cup Muenster cheese, coarsely grated
Salt and freshly ground black pepper, to taste
8 ounces lump crab meat
1 egg, lightly beaten
1/2 cup panko crumbs
2 teaspoons olive oil
1/2 small sweet onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves or 1 teaspoon dried
Juice of 1/2 lemon
1/2 cup Muenster cheese, coarsely grated
Salt and freshly ground black pepper, to taste
Directions
Preheat your oven to 375 F.
Remove the stems from the portobello caps, finely chop them and place in a mixing bowl. Remove the mushroom gills and arrange them in a single layer in a shallow baking dish coated with nonstick cooking spray. Season each mushroom cap with salt and pepper and set aside.
Heat a small skillet to medium. Add oil and onions; cook until onions become translucent, about 4-5 minutes. Add garlic and cook for one minute more. Remove from heat.
Add the crab, egg, panko, onions, garlic, thyme, lemon juice, salt and pepper to the chopped portobello stems. Gently combine all the ingredients and divide the stuffing between the mushroom caps. Gently compress the stuffing to form a slight mound in each mushroom.
Bake until the crab mixture is set and light golden brown, 9 to 11 minutes.
Remove from the oven, top each mushroom with grated cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly. Serve warm.
Remove the stems from the portobello caps, finely chop them and place in a mixing bowl. Remove the mushroom gills and arrange them in a single layer in a shallow baking dish coated with nonstick cooking spray. Season each mushroom cap with salt and pepper and set aside.
Heat a small skillet to medium. Add oil and onions; cook until onions become translucent, about 4-5 minutes. Add garlic and cook for one minute more. Remove from heat.
Add the crab, egg, panko, onions, garlic, thyme, lemon juice, salt and pepper to the chopped portobello stems. Gently combine all the ingredients and divide the stuffing between the mushroom caps. Gently compress the stuffing to form a slight mound in each mushroom.
Bake until the crab mixture is set and light golden brown, 9 to 11 minutes.
Remove from the oven, top each mushroom with grated cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly. Serve warm.
Crab Stuffed Portobello Mushrooms
These stuffed mushrooms are quick and easy to put together and make a decadent dinner entree. You can use 6 portobello mushrooms for meal-sized portions or 12-18 regular brown mushrooms for a unique party appetizer your guests will devour.
PREP TIME
20 minutes
COOK TIME
15 minutes
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Peri & Sons Farms, 102 McLeod St., Yerington, NV 89447 • T: 775.463.4444 • F: 775.463.4028
©2024 Peri & Sons Farms. All Rights Reserved. | Site: OddOnes Interactive
©2024 Peri & Sons Farms. All Rights Reserved. | Site: OddOnes Interactive
