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Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens Recipe

Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

Showing 21-30 of 38

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  • on January 26, 2006

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    The crab mixture is even better on the second day after it's had a chance to sit and the flavors blend together even more.

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  • on January 19, 2006

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    I don't cook the whole recipe just the crap stuffed portobellos, they are a meal on there own. I love this dish and it comes out so full of flavor and smells great while cooking. I refrigerate what is left and find that it is even better the next day. Great if you are on a low fat diet.

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  • on January 05, 2006

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    This was fabulous and so easy. This was such a quick recipe and was so yummy. So much flavor! I'll be making this again for sure. We could eat the crab stuffing with something other than the mushrooms too. I liked the idea one reviewer had to use smaller mushrooms and make appetizers.

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  • on December 13, 2005

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    The recipe was simple to use and created the most delicious meal within 30 minutes. Eveyone thought it took me hours but I knew better. Plus the stuffing is even better the next day and freezes well. This has become one of our favorites.

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  • on November 20, 2005

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    la la la la la warm it up

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  • on November 18, 2005

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    Crab substitutes that is. Imitation crab makes this recipe taste terrible. I could barely choke it down. Spend the extra and get the real thing, even if it is a smaller amount.

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  • on September 20, 2005

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    Not only is this recipe a treat for your taste buds, its also excitement for the eyes! Anything that looks that good must be even better. The flavors harmonize so well and its not overly spicey like I thought it might be. Wonderful!!! Thanks Rachael

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  • on September 08, 2005

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    Delicious! Beautiful Presentation!
    Great for casual OR guest eats!

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  • on August 14, 2005

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    This was real easy and so, so tasty and something different to make at home. We felt like we ate out at a restaurant.

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  • on August 09, 2005

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    I normally love all Rachael's recipes but this one just didn't cut the mustard. I enjoy spicy foods but I thought the hot sauce in this recipe overpowered the delicate flavor of the crab, and I only used half of what the recipe called for.

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