crab-stuffed portobello mushrooms

prep time:  tbd
cook time:  15 - 20 minutes
servings:  6

ingredients:  6 large portobello mushrooms - caps about 4 1/2 - 5-inches in diameter
2 slices firm-textured fresh bread - crusts trimmed
olive oil
1/2 teaspoon salt + more to taste
1/4 teaspoon pepper + more to taste
2 tablespoons finely chopped shallots
3 garlic cloves - finely chopped
1/4 cup mayonnaise
1/4 teaspoon hot pepper sauce
1/2 teaspoon worcestershire sauce
1 teaspoon freshly grated lemon zest
1 1/2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1/4 cup finely chopped parsley
1 tablespoon coarsely chopped fresh thyme leaves
3/4 cup grated sharp cheddar or parmesan cheese
1 pound pasteurized fresh lump crab
2 - 3 tablespoons butter - melted
1/3 cup dry white wine

1.  preheat oven to 400 degrees.  clean mushrooms.  cut off stems, coring them around the base with a shallow cut. cut each stem into quarters and finely chop.  set aside.  remove mushroom gills and discard.

2.  cut bread into 1-inch squares and process in a food processor to make fine crumbs.  set aside.

3.  brush a large baking sheet with olive oil.  brush caps with olive oil and set on baking sheet with cavities facing up. season lightly with salt and pepper.

4.  heat 2 tablespoons olive oil in a large skillet over medium heat.  add shallots and garlic and cook, stirring, about 30 seconds.  add mushroom stems and cook, stirring often, until the mushrooms no longer clump together and are lightly browned, about 5 minutes.  remove pan from heat and let stand.

5.  in a large bowl, whisk together the mayonnaise, 1/2 teaspoon salt 1/4 teaspoon pepper, hot sauce worcestershire, lemon zest, lemon juice, mustard, parsley and thyme.  stir in 1/2 cup grated cheese and 1/2 cup of breadcrumbs.  add crab meat and fold together.  salt and pepper to taste.

6.  divide filling amount mushroom caps keeping it loose and mounding slightly in the center. 

7.  combine the remaining breadcrumbs and cheese and top each cap with 1 tablespoon.  drizzle with melted butter.  pour the white wine into the pan around the caps.  bake for 15 - 20 minutes until caps are cooked through and topping is browned. 

- missoulian

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