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Crab-Stuffed Portobellos Recipe

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Fans of portobello mushrooms will make these delectable treats again and again. Pat Ford from Southampton, Pennsylvania fills them with a tasty blend of crabmeat, cheese and sweet red pepper.

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2 Servings
Prep/Total Time: 25 min.

Ingredients

2 portobello mushrooms (5 ounces each)
2 tablespoons Crisco® Pure Olive Oil
1 garlic clove, minced
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
5 teaspoons mayonnaise
2 roasted sweet red pepper halves, drained
2 slices provolone cheese

Directions

Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender.
In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 412 calories, 31 g fat (8 g saturated fat), 99 mg cholesterol, 613 mg sodium, 5 g carbohydrate, 1 g fiber, 27 g protein.

Crab-Stuffed Portobellos published in Taste of Home April/May 2007, p56

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