Ingredients for Crab Stuffed Portabellas
- 4 portabella mushroom caps (about 4 inches)
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 (6 ounce) can lump crabmeat, drained and flaked
- 2 tablespoons mayonnaise
- 1/4 cup roasted sweet red peppers, drained and diced
- 1/4 cup shredded mozzarella cheese
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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.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
29g
Fat
37g
Carbs
5g
