Recipe of the Day: Crab Stuffed Portabellas Yields: 12 Servings 12 Medium Portabella Mushrooms, Stems removes, Peeled and Gills Scooped Out 1 lb crab 2 Tbl Unsalted Butter 1 Tbl Extra Virgin Olive Oil 1 Vidalia Onion, Diced 3-4 Garlic Cloves, Minced 1 Red Bell Pepper, Seeded and Diced 2 Tbl Italian Parsley, Chopped 2 Tbl Cilantro, Chopped 2 tsps Smoked Paprika Kosher Salt and Freshly Cracked Pepper to Taste 1 Tbl Lemon Juice 2 Tbl Dry Sherry or Vermouth 8 oz Cream Cheese, Softened 4 oz grated parmesan Heat oil and butter in a medium saute pan over medium high heat. Saute onion until translucent, approx. 5 mins. Add garlic and saute for one minute or until fragrant. Add pepper, parsley, cilantro, paprika, salt and pepper and saute for a minute to soften. Add lemon juice, crab and dry sherry and continue cooking until most of the liquid has evaporated. Add cream cheese and continue cooking until the cheese has melted. Adjust seasoning to taste. Cool. Fill mushroom caps evenly with filling and place on a baking sheet. Sprinkle parmesan over top of mushrooms. Bake in 375 degree oven for approx. 15 mins or until the cheese is golden and the mushrooms are cooked. Allow to sit at room temp for 5 mins before serving.
Posted on: Tue, 29 Jul 2014 14:49:32 +0000
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