Crab Stuffed Mushrooms
From The Pink Ribbon Diet by Mary Flynn, RD and Nancy Verde Barr
This recipe is described for use in one large portabella cap, but can be split between baby bellas to serve as an elegant and delicious appetizer.
Ingredients
- 3oz Portobello mushroom cap or 6 large Baby Bellas
- 3 Tbsp AOOC Tuscan Herb OO or EVOO
- ¼ cup chopped red onion
- ¼ cup chopped celery
- Salt and black pepper
- ¼ cup chopped parsley
- ¼ cup breadcrumbs
- 3oz crab meat, picked over to remove any shells
Directions
- Preheat oven to 350 degrees
- Use a damp paper towel to clean the outside of the mushroom cap. Pull out the inside of the mushroom and set aside in a bowl.
- Brush or rub the mushroom with 1 tsp Tuscan Herb and place in a baking dish, rounded side down.
- Bring a pan to medium heat, then bring 2 Tbsp of Tuscan to temp in the pan.
- Cook the onion and celery stirring occasionally, until some of the oil is absorbed but the vegetables are still firm, about 5 minutes. Stir in the inner mushroom pieces and cook 5 minutes longer.
- Remove from heat and add the parsley, breadcrumbs, and crab combining well.
- Mound the stuffing over the mushroom cap(s)
- Cover the dish loosely with foil and bake for 20 minutes, or until the filling is hot.
- Serve and Enjoy!
