Portobello Mushrooms Stuffed with Crab Meat
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
8 cascabel chiles
1/2 cup canola oil
1/2 cup chicken stock
1 mango, peeled and seeded
2 Tbsp. peanut butter
1/2 white onion
2 Roma tomatoes, roasted
2 garlic cloves, roasted
2 bay leaves
1 tsp. ground pepper
1 Tbsp. chicken bouillon
salt, to taste
Crab meat stuffing:
2 tsp. melted butter
2 Tbsp. white onion, finely chopped
2 Tbsp. celery, finely chopped
1/2 clove garlic, roasted and minced
2 Tbsp. green onion, finely chopped
1/4 cup sour cream
1 tsp. Italian parsley, finely chopped
4 oz. backfin crab meat, cleaned
1 pinch cayenne pepper
1 pinch black pepper
1/4 tsp. chile salt
1/2 tsp. dry mustard
1/4 tsp. salt
4 large portobello mushrooms
1 cup olive oil
1/2 cup lime juice
4 Tbsp. soy sauce
3 cloves garlic, minced
1/2 white onion sliced very thin
2 Tbsp. chile salt
3 serrano chiles, stemmed and sliced thin
2 sprigs fresh rosemary, chopped
4 thick slices (1/4
For cascabel chile mango salsa:
Fry the chiles in canola oil for a couple of minutes, then drain and soak in hot water for 20 minutes. Drain the water and set aside along with any chile seeds. In food processor, blend the chicken stock, chiles, mango, peanut butter, onion, tomatoes, garlic, bay leaf, pepper, bouillon and salt to taste. Simmer over low heat for 10-15 minutes to blend all the flavors. Set the salsa aside and use approximately 1-2 oz. on each serving.
For crab meat stuffing:
In a saute pan, saute the butter, onions, celery, garlic and green onions until they are wilted. Remove the ingredients from the pan and place them in a mixing bowl. Add the sour cream, parsley, crab meat and spices. Mix well and set aside. Use approximately 1-1/2 oz. per mushroom.
For Portobello mushrooms:
Clean the mushrooms and set aside in a pyrex baking dish. Combine the olive oil, fresh lime juice, soy sauce, garlic, onion, chile salt, serrano chile and rosemary and pour over the mushrooms. Let them marinate for 10-20 minutes; turn a couple of times. Remove the mushrooms from the marinade and grill them on both sides for a couple of minutes, until scored on both sides.
Fill the grilled mushrooms with about 1-1/2 oz. of crab meat on each one. Cover each mushroom with a Manchego cheese slice. Put the mushrooms in a salamander or under the broiler for approximately 1 minute to melt the cheese. Remove them and spoon on about 1-1/2 oz. of the warmed cascabel chile mango salsa. Cut the whole mushrooms into 4 wedges and serve hot with a side of pico de gallo in center (optional).
Recipe by Restaurant and Hospitality Magazine.