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Portobello Crab Open-Faced Sandwiches

A roasted red pepper sauce tops this hearty sandwich with a yummy crab filling. 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! —Rosalind Pope, Greensboro, North Carolina
  • Total Time
    Prep: 45 min. + standing Bake: 15 min.
  • Makes
    4 servings

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 large 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
  • 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 15x10x1-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.
Nutrition Facts
1 each: 268 calories, 6g fat (1g saturated fat), 92mg cholesterol, 794mg sodium, 36g carbohydrate (9g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

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Reviews

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Average Rating:
  • muffbear74
    May 7, 2019

    Really tasy. A bit labor intensive, so I might cheat and buy the roasted red pepper sauce next time. I used a half sandwich-thin instead oof hambufger roll.

  • rwippel
    Dec 31, 2014

    When I got home I found one of my red peppers went bad so I omitted the red pepper sauce all together. Also, after a couple bites I discarded the toasted bun. So basically what I was left with was a crab cake in a mushroom and boy was it delicious! I used Ritz Crackers as oppose to saltines because I bought a case from a big box store and wasn't about to buy more crackers! The only thing I might do differently is cut down on the amount of crackers that go into the "crab cakes". Otherwise the base recipe was excellent.

  • bel3la
    Aug 13, 2013

    This is an incredible dish....it is a lot easier than it looks :-).... and more filling than you would expect. I Love the way all the ingredients compliment each other!...Please give this a try!!!