Portobellos Stuffed with Crab Meat: Funghi Portobello Farci con Carne di Granchi

Total Time:
2 hr 45 min
Prep:
15 min
Cook:
2 hr 30 min

Yield:
4 servings

Ingredients
  • 1 pound jumbo lump crabmeat, picked over for cartilage
  • 1 egg
  • 1 tablespoon mayonnaise
  • 1 teaspoon mustard
  • 12 saltine crackers
  • 1 teaspoon crab boil seasoning
  • 1 teaspoon Worchestershire sauce
  • 4 large portobello mushrooms, destemmed
  • 1 teaspoon butter
  • Sprinkle paprika
  • Lemon slices, sliced tomatoes, or sliced cucumbers, for garnish
Directions
  • Place the crab into a medium bowl. In a separate bowl, combine egg, mayonnaise, mustard, crackers, crab boil seasoning, and Worcestershire sauce. Mix well. Gently fold mixture into the crab.

  • Place crab mixture equally on top of each portobello mushroom. Top each center of the stuffing with a 1/4 teaspoon of butter. Refrigerate for 2 hours.

  • Preheat over to 380 degrees F. Bake for 15 minutes, then place under the broiler for 2 minutes. Sprinkle with paprika. Serve with your favorite garnish, perhaps sliced lemon, tomato or cucumber.


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    Recipe courtesy of Robert Irvine