Ingredients for Crab Stuffed Portabellas
- 4 large Portabella mushrooms
- Olive Oil
- Garlic Clove
- Crabmeat
- 1/4 cup mayonnaise
- Roasted Sweet Red Peppers
- Provolone Cheese
How to Make Crab Stuffed Portabellas
- Preheat your broiler to high.
- Remove stems from portabella mushrooms and discard. Gently wipe the caps clean with a damp cloth.
- Place mushroom caps gill-side up on a lightly greased baking sheet.
- In a small bowl, whisk together olive oil and minced garlic.
- Brush the olive oil mixture evenly over the mushroom caps.
- Broil for 4-5 minutes, or until mushrooms are slightly softened.
- In a separate small bowl, gently combine crab meat and mayonnaise.
- Place a few slices of red bell pepper on each mushroom cap.
- Top each mushroom cap with the crab mixture.
- Sprinkle generously with shredded mozzarella cheese.
- Broil for another 2-3 minutes, or until cheese is melted and bubbly, and the crab is heated through. Watch carefully to prevent burning.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
29g
Fat
37g
Carbs
5g
