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Crab-Stuffed Portobellos Recipe

Crab-Stuffed Portobellos Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings

Ingredients

  • 2 portobello mushrooms (5 ounces each)
  • 2 tablespoons 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

  • 1. 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.
  • 2. 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.

Nutritional 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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.