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Seattle, WA.

(206)402-9666

Crab Stuffed Portobellow

dungeness_crab_stuffed_portobellow

Ingredients:

  • 4 T olive oil
  • 1 T crushed garlic
  • 1/2 C celery, finely diced
  • 1/2 C shredded carrot
  • 1/2 C green onion, finely diced
  • 1/4 C yellow pepper, finely diced
  • 1/4 tsp. black pepper
  • dash of sea salt or kosher
  • 2 tsp. parsley
  • 1/4 C Italian bread crumbs
  • 2 C cooked and shelled crabmeat
  • 2 Portabello mushrooms
  • 4 T fresh grated parmesan cheese
  • additional olive oil for basting

Method:

Sauté garlic and onion in olive oil in medium skillet. Add celery, carrots, and yellow pepper and continue cooking until vegetables are tender but not mushy. Remove from heat. Add salt and pepper, parsley and bread crumbs. Carefully fold in crab meat. Meanwhile, remove spores from mushrooms and place upside down in a baking dish. Spoon crab stuffing onto mushrooms, dividing evenly between the two. Baste outside of mushrooms with olive oil. Sprinkle tops with two tablespoons of the fresh grated parmesan cheese. Bake, uncovered at 375* for 13 Р15 minutes.

Servings: 2

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