Top | Quick and Easy

Stuffed Portabello Mushroom Caps

(recipe, Maggie Restivo)

Introduction

This is one of my go to recipes when I want something quick, easy and tasty! The original recipe calls for canned crab meat however, I use fresh. I am friends with the one of the guys who works in the seafood department of my local Winn Dixie. He is a powerful food ally to have because you will know when they get the freshest ingredients in!

Ingredients

1. 2 Portabello Mushroom caps
2. 1 clove of garlic, minced
3. 2 Tbsp. olive oil
4. 6 oz. (or 1 small can) of crab meat - drained, flaked, cartilage removed
5. 4 tsp. good mayo
6. 2 roasted sweet red pepper halves, drained
7. 2 slices of provolone cheese
8. salt and pepper to taste

Steps

1. Place mushroom caps on a greased baking sheet.
2. Combine oil and garlic; brush over mushroom caps
3. Sprinkle with salt and pepper
4. Broil 4-6 inches from the heating unit for 4-5 minutes ( until the caps are tender)
5. Combine crab meat and mayo.
6. Place one pepper half onto each mushroom cap
7. Top with crab/mayo mixture.
8. Broil 2-3 more minutes or until heated through
9. Top with provolone cheese and broil 1-2 minutes, until the cheese is melted and begins to brown.