Portabella Mushroom Recipe
stuffed with crab meat, black olives and ricotta, then topped with a delicious brandy cream sauce
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Ingredients
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For the Stuffed Portabella Mushrooms
For the Brandy Cream Sauce
Method
Preparing the Stuffed Portabella Mushrooms
- 1
Preheat the Oven
Preheat your oven to 190°C (375°F).
- 2
Prepare the Mushrooms
Clean the portabella mushrooms with a damp cloth and remove the stems. Gently scrape out the gills using a spoon to create more space for the stuffing.
- 3
Make the Filling
In a mixing bowl, combine the crab meat, chopped black olives, ricotta cheese, minced garlic, chopped parsley, olive oil, salt, and black pepper. Mix well until all ingredients are combined.
- 4
Stuff the Mushrooms
Spoon the crab filling into each portabella mushroom cap, pressing down gently to ensure the stuffing is packed in.
- 5
Bake the Mushrooms
Place the stuffed mushrooms on a baking tray and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is slightly golden.
Making the Brandy Cream Sauce
- 6
- 7
Add Brandy
Carefully pour in the brandy and allow it to simmer for about 5 minutes, allowing the alcohol to cook off and the mixture to reduce slightly.
- 8
Incorporate Cream
Stir in the heavy cream, salt, and black pepper. Bring the sauce to a gentle simmer and cook for another 3-4 minutes until it thickens slightly.
Serving
- 9
Plate the Dish
Place the stuffed portabella mushrooms on a serving platter and drizzle the brandy cream sauce over the top.
- 10
Garnish and Serve
Garnish with additional chopped parsley if desired, and serve warm.
