Portobellos Stuffed with Crab Meat: Funghi Portobello Farci con Carne di Granchi
Recipe from Da Mimmo's Italian Restaurant
Yield: 4 servings
Total: 2 hr 45 min | Prep: 15 min | Cook: 2 hr 30 min
Nutritional Info Per Serving (Serving Size: 1 of 4 servings)
Calories 222 | Total Fat 7 g | Saturated Fat 2 g
Carbohydrates 15 g | Dietary Fiber 2 g | Sugar 6 g
Protein 25 g | Cholesterol 154 mg | Sodium 798 mg
Ingredients
- 1 pound jumbo lump crabmeat, checked for cartilage
- 1 egg
- 1 tablespoon mayonnaise
- 1 teaspoon mustard
- 12 saltine crackers, crushed
- 1 teaspoon crab boil seasoning
- 1 teaspoon Worcestershire sauce
- 4 large portobello mushrooms, stems removed
- 1 teaspoon butter
- Sprinkle of paprika
- Lemon slices, sliced tomatoes, or sliced cucumbers, for garnish
Instructions
- Add the crab to a medium bowl. In another bowl, blend the egg, mayonnaise, mustard, crushed crackers, crab boil seasoning, and Worcestershire sauce. Stir thoroughly. Carefully incorporate the blend into the crab meat.
- Divide the crab mixture evenly over each portobello mushroom. Place 1/4 teaspoon of butter in the center of each stuffed portion. Chill in the refrigerator for 2 hours.
- Preheat oven to 380 degrees F. Bake for 15 minutes, then broil for 2 minutes. Dust with paprika. Pair with preferred garnishes, such as lemon slices, tomato slices, or cucumber slices.
Imagine the rich, earthy portobellos cradling sweet jumbo lump crab, baked to golden perfectionthis dish from Da Mimmo's will steal the show at your next dinner! With just 15 minutes prep, mix simple staples into a craveable filling that firms up in the fridge for effortless baking. The quick broil adds smoky paprika magic, while fresh garnishes brighten every bite. At 222 calories per serving, it's protein-packed indulgence that's elegant yet easy. Fire up your oven and transport your table to Italy tonight!
