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Portobellos Stuffed with Crab Meat: Funghi Portobello Farci con Carne di Granchi

  • 4servings
  • 165minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D
MineralsCopper, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound jumbo lump crabmeat, picked over for cartilage

  2. 1 egg

  3. 1 tablespoon mayonnaise

  4. 1 teaspoon mustard

  5. 12 saltine crackers

  6. 1 teaspoon crab boil seasoning

  7. 1 teaspoon Worchestershire sauce

  8. 4 large portobello mushrooms , destemmed

  9. 1 teaspoon butter

  10. Sprinkle paprika

  11. Lemon slices, sliced tomatoes, or sliced cucumbers , for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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