Name: Easiest Way to Cook Appetizing Mikes Portabellas Pappadeaux
Prep time: 29 min
Cook time: 1 h
Total time: 36 min
Yield: 1
Cuisine: World
Ingredients: Portabella Pappadeaux; 4large Portabella Mushrooms stems removed and fibers cleaned out reserve stems; 1 lbFresh Crab Meat Or 2 cans 65 oz Quality Lump Crab Meat check for shells drain; 1 (8 oz)Philadelphia Cream Cheese; 1 cupLoosely Packed Dethawed Spinach fully drained feathered; 1 dashHalf And Half Cream use additional cream to thin mixture if too dense; 1/4 cupGrated Parmesan reserves for topping; 1/2 cupShreadded Motzerella Cheese reserves for topping; 1 tbspFresh Minced Garlic; 2 tbspFresh Parsley reserves for topping; 1 cupBread Crumbs reserves i use roasted garlic flavor; 1/4 cupTo A 13 Cup White Wine to thin mixture if need be; 1 tbspOlive Oil 1 tbsp for frying onions garlic; 1/4 cupFine Minced Onions; 1 canButter Olive Oil Spray; Salt Cracked Black Pepper; 1/2 tspOld Bay Seasoning; Hollandaise Sauce; 1 envelopeKnorrs Hollandaise Sauce; 1 cupWhole Milk; 1/4Butter; Options; 1 tbspSun Dried Tomatoes

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Ingredients all Mike's Portabellas Pappadeaux
Step by Step Cooking Mike's Portabellas Pappadeaux

Without fail recipe ultimate Mike's Portabellas Pappadeaux easy, delicious, practical.

Good Evening every body, at this time you get present recipe Mike's Portabellas Pappadeaux with 23 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 23 ingredients and 12 stages of easy cooking Mike's Portabellas Pappadeaux.

Ingredients all Mike's Portabellas Pappadeaux

Needed : Portabella Pappadeaux.
Prepare 4 : large Portabella Mushrooms [stems removed and fibers cleaned out. reserve stems].
Needed 1 lb : Fresh Crab Meat Or 2 cans 6.5 oz Quality Lump Crab Meat [check for shells - drain].
Prepare 1 (8 oz) : Philadelphia Cream Cheese.
Prepare 1 cup : Loosely Packed De-thawed Spinach [fully drained & feathered].
Prepare 1 dash : Half And Half Cream [use additional cream to thin mixture if too dense].
Needed 1/4 cup : Grated Parmesan [+ reserves for topping].
Prepare 1/2 cup : Shreadded Motzerella Cheese [+ reserves for topping].
Prepare 1 tbsp : Fresh Minced Garlic.
Prepare 2 tbsp : Fresh Parsley [+ reserves for topping].
Needed 1 cup : Bread Crumbs [+ reserves - i use roasted garlic flavor].
Needed 1/4 cup : To A 1/3 Cup White Wine [to thin mixture if need be].
Prepare 1 tbsp : Olive Oil [+ 1 tbsp for frying onions & garlic].
Needed 1/4 cup : Fine Minced Onions.
Needed 1 can : Butter Olive Oil Spray.
Prepare : Salt & Cracked Black Pepper.
Prepare 1/2 tsp : Old Bay Seasoning.
Prepare : Hollandaise Sauce.
Prepare 1 envelope : Knorrs Hollandaise Sauce.
Prepare 1 cup : Whole Milk.
Prepare 1/4 : Butter.
Prepare : Options.
Prepare 1 tbsp : Sun Dried Tomatoes.

If all ingredients Mike's Portabellas Pappadeaux it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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..
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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!.

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