Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, mike's portabellas pappadeaux. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Mike's Portabellas Pappadeaux is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Mike's Portabellas Pappadeaux is something that I have loved my whole life. They’re nice and they look fantastic.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook mike's portabellas pappadeaux using 23 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Portabellas Pappadeaux:

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

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Instructions to make Mike's Portabellas Pappadeaux:

1. Preheat oven to 350°.
2. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Make your easy Hollandaise Sauce with the milk and butter it calls for until thickened up.
11. Bake mushrooms for 30-35 minutes or, until tops are golden brown. Check periodically for any burning on your cheese tops.
12. Plate immediately and lightly drizzle with your Hollandaise Sauce. Sprinkle with Paprika if you'd like!

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