Not for a goose or duck from the supermarket, this recipe. A wild goose or duck must be prepared very differently from a supermarket bird that has been reared on a farm. To prepare the goose he caught during hunting season, my son-in-law asked me. The hunter deserves a delicious dinner, so this is a terrific way to do it. Even though he hails from a family that typically eats wild meat from hunting and fishing vacations, my son-in-law remarked it was the greatest goose he had ever eaten.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 large portobello mushrooms
- 1 (8 ounce) bottle Italian-style salad dressing
- 1 tablespoon minced onion
- 1 ½ teaspoons minced garlic
- ¼ cup butter
- 1 stalk celery, diced
- ½ cup crab meat, fresh or canned
- 20 buttery round crackers, crushed
- ⅔ cup Italian blend shredded cheese, divided
Instructions
- Preheat your oven’s broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
- Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
- Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.
Nutrition Facts
| Calories | 455 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 14 g |
| Sodium | 1387 mg |
| Sugars | 7 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I followed recipe 1st time around. Not crazy about the Italian dressing. that’s me. Next time I will make them Chesapeake style. sticking with butter and Old Bay. thanks for the recipe any way.
All I can say is, my husband ate it and loved it. That’s the high praise that this tasty recipe deserves.
OMG, so yummy. We ate this with a salad.
I took the recipe and had to make some substitutions for what was on hand. It turned out fantastic, so delicious. I made it for a meal. I substituted crab meat for Alaska Smoked Salmon, buttery round crackers for saltine crackers with 1/4 of butter poured on them, instead of Italian blend shredded cheese I used 1/3 cup of shredded mild cheddar cheese and 1/3 cup of Parmesan cheese mixed together. After cooking the ingredients in the skillet and removing them I put in some spinach and sauteed it. I layered spinach first then the skillet mixture , cheese then small touch of spinach again. It was so good I will make it again.
Very good, crabs are not running yet so used diced shrimp plus added Old Bay just because we are on the Chesapeake Bay
All I can say is that this recipe, with some modifications, is Portabella Nirvana Keto or Low Carb Plus… Best I’ve ever had. Modifications are as follows…use 1 lb of snow crabs cooked in crab boil seasoning per two mushroom caps. Another substitution was Pork Panko for bread crumbs or crackers. marinated with Italian dressing for 45 minutes, drained and broiled 10 minutes as called for. Mixed plenty of cheese, with the mix in skillet and then when stuffed mushrooms added more as seen in picture….Baked at 400 until cheese melted…took out and included a dollop of Boursin Cheese. Absolutely the best Mushroom/crabmeat I’ve ever had anywhere…
It was amazing, my whole family loved it!!! I recommend taking it easy on the Italian dressing marinade for the mushroom caps, cause it can get too liquidy, but I still pulled it off and it was extremely good!
Above excellent!! Wondering how to low carb crackers, any suggestions?
Absolutely delicious! Thank you for sharing..??
I used more crab and used breadcrumbs instead of the crackers. The flavor was great, but I may use more melted unsalted butter next time to moisten the mixture instead of the marinade. Adding more marinade made it too salty for our taste.
Worked out nicely for a quick fancy lunch with a salad added. No Italian dressing used. Marinated in extra virgin olive oil with oregano and garlic powder. Broke up some lump crab cakes into the stuffing mix and added some red pepper flakes. No crackers. Used a package of Old Bay crab cake mix. Definitely use REAL BUTTER. Mexican Queso Fresca shred keeps it lighter.
I used olive oil said dressing instead and mixed some parmesan cheese in with the mix and it was amazing!
The whole family loved this . I can’t wait to make it again.
Definitely good and definitely easy, but I used canned crab and was a little disappointed in the taste. It was pretty covered up. I am going to try Costco’s canned crab to see if that helps. (I tried the fake crab and it tasted like fish.)Instead of broiling the mushroom caps I just baked them for 15 minutes at 350. UPDATE – I made them again tonight but was out of Italian dressing, so I baked them filled with butter…. and they went from good mushrooms to PORTABELLO NIRVANA. What an improvement!! Even with the canned crab. Butter turns them into a 5 star.
I’ve made this twice the first time I did soak the caps in the Italian dressing the second time I did not. They turned out much better not soaking them. I also added some shrimp and a little horse radish and old Bay seasoning. Everyone loved this recipe it was a huge hit. I will be making this again and again!
Love this recipe. It was quick and simple to make and full of flavor. I did cut it down to about 4 oz of dressing and added some Old Bay. This is a great last minute meal.
This recipe is awesome!!! My husband loves this and asks for it all the time!! I didn’t change anything!! Great recipe!!!
I used this recipe as a guide, adding my own tweaks. I only used 14 crackers, added about 1/3 c of minced onions and a heaping spoon of cream cheese to the mixture while still in the pan. This will blend in nicely. Then added the cheese and crackers. Like others, I did add a dash of Old Bay. I am all about shortcuts, so did not broil the mushrooms first. I drizzled with olive oil, and used salt and pepper before putting the filling in. Then squeezed some lemon juice over the top before adding the rest of the cheese. I baked in 325 degree oven for 15 minutes. They are so delicious! I will probably try this in appetizer size mushrooms next time.
These were absolutely wonderful. My proportions for the stuffing was off because I had a package of crab legs in the freezer and used the whole thing. The most difficult part of this whole recipe was getting the meat from the shell. My family loved these!
Good recipe but a little time consuming. Recommend using lump crab for better crab flavor.
This dish is absolutely amazing! Prepared exactly as directed and served as an entree, one mushroom per serving. So so good!