Ingredients

The following ingredients have 12 Servings
  • 4 tablespoons butter
  • 1/4 red bell pepper ((minced))
  • 10 ounces portobello mushrooms ((medium sized, cleaned and stems removed. Dice stems))
  • 1/4 teaspoon salt
  • 2 cloves garlic ((crushed))
  • 4 ounces crabmeat ((drained and picked over))
  • 1/2 cup panko bread crumbs
  • 1/8 teaspoon Old Bay seasoning
  • 3 tablespoons parmesan cheese
  • 2 teaspoons dried parsley
  • 1 tablespoon olive oil ((I dribble it on))

Instruction

  • Heat a sauté pan on medium and once it's hot, add butter and melt it.
  • Add bell pepper and sauté for 3 minutes. Add the diced mushroom stems and garlic and sauté for 5 minutes or until done.
  • Preheat oven to 375 F and line a jelly roll pan with foil.
  • Take the pan of veggies off the heat and add the crabmeat, bread crumbs, Bell's seasoning, parmesan cheese, parsley and salt. Stir until combined.
  • Take a teaspoon and scoop some crabmeat mixture and heap the stuffing in each mushroom cap and line them up on the pan.
  • If you have extra crab mixture, place in a ramken and put it on the pan with the mushrooms.
  • Liberally drizzle olive oil over mushrooms and bake for 25 minutes or until done.
  • Place stuffed mushrooms on a serving dish.
  • Eat
  • Smile
  • Enjoy