Recipe courtesy of Da Mimmo's Italian Restaurant
Portobellos Stuffed with Crab Meat: Funghi Portobello Farci con Carne di Granchi
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 222
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 25
- Cholesterol
- 154
- Sodium
- 798
- Total: 2 hr 45 min
- Prep: 15 min
- Cook: 2 hr 30 min
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.