Fans of portobello mushrooms will want to make these delectable treats filled with a tasty blend of crabmeat, cheese and sweet red pepper again and again. —Pat Ford, Southampton, Pennsylvania
Crab-Stuffed Portobellos
Crab-Stuffed Portobellos
Prep Time
15 min
Cook Time
10 min
Yield
2 servings
Ingredients
- 2 large portobello mushrooms
- 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
- 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.
Nutrition Facts
1 each: 414 calories, 30g fat (8g saturated fat), 103mg cholesterol, 1014mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 25g protein.
