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Crab-Stuffed Portobellos
Ingredients:
2 Portobello mushrooms (5 oz. each)
2 Tbs. olive oil
1 garlic clove, minced
1 can (6 oz.) crab meat, drained, flaked and cartilage removed
5 tsp. mayonnaise
2 roasted sweet red pepper halves,drained
2 slices provolone cheese
2 Portobello mushrooms (5 oz. each)
2 Tbs. olive oil
1 garlic clove, minced
1 can (6 oz.) crab meat, drained, flaked and cartilage removed
5 tsp. mayonnaise
2 roasted sweet red pepper halves,drained
2 slices provolone cheese
Directions:
Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6" from the heat for 4-5 minutes or until tender. In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.
Makes 2 Servings
Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6" from the heat for 4-5 minutes or until tender. In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.
Makes 2 Servings
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