Crab-Stuffed Portobellos

It’s Hawk Haven recipe time! We hope you’ve been enjoying plenty of Sangria Popsicles this summer, and our newest vintage Pinot Grigio works just as nicely with the Chicken Francaise recipe we posted last year.
We at Hawk Haven are big fans of the farm-to-table movement, so besides grapes, we grow some of our own produce that we use at home as well as in some of the menu items for our weekend events. For example, most of the salads on our Saturdays on the Crushpad menu are made using our own lettuce greens, and the jalepenos in our famous guacamole come from our own gardens.
I (Lynsie) have been growing some of my own vegetables at home including peppers, tomatoes, and cucumbers along with herbs like parsley and basil. When I saw crab meat on sale at the grocery store, I thought of a recipe I had seen for Crab Stuffed Portobellos that used some of the veggies I had at home, and I knew it would pair perfectly with the American Kestrel White. This wine is our version of a “naked” Chardonnay and we cold steel ferment it to enhance the natural fruity flavors of the grape. Unlike our traditional barrel-fermented Chardonnay, the Kestrel ends up much lighter with lemony aromas and flavors of pineapple.

This recipe is based on a Rachel Ray recipe that I found here, but I tweaked it a little bit based on the ingredients I had at home and I encourage you to do the same. One of the great things about cooking is that there is room for experimenting and substituting, so go ahead and add a little of your own personal touch to this recipe and let us know what you come up with.

Crab Stuffed Portobellos

Ingredients:
Extra-virgin olive oil
4 large portobello mushroom caps
Montreal Steak Seasoning
2 tbsp butter
1 bay leaf
1/2 cup chopped celery
1 small onion chopped
1 small red pepper chopped
Salt & pepper
Old Bay seasoning
Hot sauce (I used Sriracha)
1 can crab meat (Rachel calls for 6oz but I used an entire big can and I thought it was perfect)
~1 cup bread crumbs
1 cup chicken stock
Handful of chopped parsley leaves
American Kestrel White

Instructions:
Preheat oven to 350. Heat a pan over medium-high heat and brush the mushroom caps with olive oil. Drop those in the pan and grill for about 10 minutes and season with the steak seasoning. Put the grilled mushrooms cap side down on a baking sheet.

Meanwhile coat another pan with olive oil and add the butter. Once that is good and melted, add the bay leaf, celery, onion, and pepper. Season with salt, pepper, and Old Bay seasoning (add as much or as little as you’d like). Cook for about 5 minutes and add your hot sauce, again as much or as little as you want.

Saute the chopped vegetables until they are nice and tender.

Next, add the crab meat, bread crumbs (really you just want to add enough to hold everything together), and enough chicken stock to keep everything moist. This is also where you can add some of the wine in place of the stock. It’s going to add a really nice citrus flavor.

Add the crab meat and a splash of American Kestrel White.

Top the mushrooms with the crab mixture and bake in the oven for about 5 minutes. Before serving, top with chopped parsley, and pour a glass of American Kestrel White! We served our stuffed portobellos with the salad and lemon dressing used in the original recipe.

Pour a glass of Kestrel and serve!

So give it a try and tell us what you think! Please also feel free to share any other food & wine pairings/recipes you’ve tried, and don’t hesitate to ask us for suggestions.

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