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
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
29g
Fat
37g
Carbs
5g
