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Stuffed Portabello Mushroom Caps

(recipe, Maggie Restivo)


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!


  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


  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.