Portobello mushrooms are large enough to make a meal out of just one. Cremini mushrooms are the smaller version and also work great for this recipe. You can either grill these or roast them in the oven.
Serves 4
Prep time: 15 minutes
Total time: 25 minutes + 1 hour to marinade
Ingredients:
Mushrooms
Stuffing
4 ounces crab meat
Mix all ingredients together and stir to combine
Instructions:
Clean mushrooms and remove stems and gills. Place caps on a plate. In a small bowl, combine the oil, pepper and Worcestershire sauce. Brush mixture evenly over the mushroom caps and let stand for 1 hour. Lightly salt the inside of the mushroom. Stuff mushrooms with crab mixture. Grill over medium hot grill for 10 minutes. Top with more Parmesan cheese.
Cooking Wiser:
When using portobello mushrooms it is important that you remove the inside gills. The gills turn dark and release a dark liquid that makes the dish look nasty. Use a grapefruit spoon to easily remove the gills.
Don’t wash the mushrooms, they are like sponges and will soak up the water making them soggy and tasteless. Wipe them off with a damp paper towel
Salt the mushrooms prior to cooking, never add salt to the marinade. It will pull the moisture out of the mushroom ruining the texture.
To decrease fat and calories, substitute chicken broth for the butter in the stuffing and use low fat cheese
Make homemade breadcrumbs from left over bread or buns
If it is raining and you don't feel like lighting up the grill, roast these in a 400 degree oven for 12-15 minutes.
To save time you can decrease the marinating time to as little as 5 minutes
Make it your own
Change the flavor of the mushrooms by changing the herbs; use rosemary or tarragon
Make appetizer size portions with smaller mushrooms