Ingredients
- ¼ red bell pepper minced
- 10 ounces portobello mushrooms medium sized, cleaned and stems removed. Dice stems
- 4 tablespoons butter
- 2 cloves garlic crushed
- 4 ounces crabmeat drained
- ½ cup panko bread crumbs
- ⅛ teaspoon Bell’s seasoning
- 3 tablespoons parmesan cheese
- 2 teaspoons dried parsley
- 1 tablespoon olive oil I dribble it on
Instructions
- Heat a sauté pan on medium
- Add butter and melt
- Add minced mushroom stems, bell pepper and garlic and sauté for 8 minutes or until done
- Preheat oven to 375 F
- Take off heat and add crabmeat, bread crumbs, Bell’s seasoning, parmesan cheese and parsley. Stir until combined
- Line a jellyroll pan with foil
- Take a teaspoon 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
- Bake for 25 minutes or until done
- Place stuffed mushrooms on a serving dish
- Plate a few
- Eat a few
- Smile
- Enjoy
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