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Portobello Crab Open-Faced Sandwiches

 Portobello Crab Open-Faced Sandwiches
A roasted red pepper sauce tops this hearty sandwich with a yummy crab filling. Rosalind Pope, of Greensboro, North Carolina says, “with almost no saturated fat, this is light because the mayonnaise has been replaced with non-fat plain yogurt, and it’s served on only half a bun!”
4 ServingsPrep: 45 min. + standing Bake: 15 min.

Ingredients

  • 1 large sweet red pepper
  • 1/2 cup fat-free plain yogurt
  • 1 teaspoon sherry or reduced-sodium chicken broth
  • 1 garlic clove, crushed
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • STUFFED MUSHROOMS:
  • 1 small onion, finely chopped
  • 1 small sweet red pepper, finely chopped
  • 1 teaspoon canola oil
  • 1 egg, lightly beaten
  • 3 tablespoons fat-free plain yogurt
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup crushed saltines (about 30 crackers)
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon seafood seasoning
  • 1/2 teaspoon paprika
  • Dash pepper
  • 1 can (6 ounces) lump crabmeat, drained
  • 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed

2 of 2

Portobello Crab Open-Faced Sandwiches (continued)

Ingredients (continued)

  • FOR SERVING:
  • 2 hamburger buns, split and toasted
  • 1 cup watercress

Directions

  • Broil the large red pepper 4 in. from the heat until skin blisters,
  • about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and
  • rotate until all sides are blistered and blackened. Immediately
  • place pepper in a small bowl; cover and let stand for 15-20 minutes.
  • Peel off and discard charred skin. Remove stems and seeds. Place in a
  • food processor; add the yogurt, sherry, garlic, pepper sauce, and
  • salt. Cover and process until blended. Set aside.
  • For stuffing, in a small nonstick skillet, saute onion and the
  • chopped red pepper in oil until tender. In a small bowl, combine the
  • egg, yogurt, Worcestershire sauce, saltines, parsley, mustard and
  • seasonings. Stir in onion mixture; fold in crab. Spoon filling into
  • mushroom caps. Place in a 15-in. x 10-in. x 1-in. baking pan coated
  • with cooking spray.
  • Bake at 400° for 15-20 minutes or until stuffing is golden brown
  • and mushrooms are tender. Serve on bun halves with watercress and
  • reserved red pepper sauce.
  • Yield: 4 servings.
Nutritional Facts: 1 sandwich with 3 tablespoons sauce equals 268 calories, 6 g fat (1 g saturated fat), 92 mg cholesterol, 794 mg sodium, 36 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.