PORTOBELLOS STUFFED WITH CRAB MEAT: FUNGHI PORTOBELLO FARCI CON CARNE DI GRANCHI

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

Provided by Food Network

Categories     appetizer

Time 2h45m

Yield 4 servings

Number Of Ingredients 11

1 pound jumbo lump crabmeat, picked over for cartilage
1 egg
1 tablespoon mayonnaise
1 teaspoon mustard
12 saltine crackers
1 teaspoon crab boil seasoning
1 teaspoon Worchestershire sauce
4 large portobello mushrooms, destemmed
1 teaspoon butter
Sprinkle paprika
Lemon slices, sliced tomatoes, or sliced cucumbers, for garnish

Steps:

  • 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.
  • 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.
  • 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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