Crabmeat- or Crawfish-Stuffed Portobello Mushrooms

Crabmeat- or Crawfish-Stuffed Portobello Mushrooms

Serves 4. Recipe adapted by Karen Kiesel from a John Folse recipe was one of The Advocate Food section’s Best of the Best 2008 recipes.

4 portobello mushroom caps

3 tbls. butter

1/2 cup finely chopped celery

1/2 cup finely chopped onion

1/2 cup finely chopped red bell pepper

2 large garlic cloves, minced

1 lb. crabmeat (I use claw meat, which I pick through to remove shells) or 1 lb. crawfish tails

2 tbls. chopped parsley

2 green onions, finely chopped

1/2 tsp. black pepper

2 tsps. Worcestershire sauce

2 tsps. lemon juice

3/4 cup seasoned bread crumbs, plus some extra for topping dish

1/2 cup grated Parmesan cheese

2 eggs, beaten

3/4 tbl. Old Bay seasoning

1. Clean portobello mushroom caps and drain upside down.

2. In a saucepan, heat butter, then sauté the celery, onion, red bell pepper and garlic until soft. Add crab or crawfish tails. Add parsley, green onions, black pepper, Worcestershire sauce, lemon juice, 3/4 cup seasoned bread crumbs, Parmesan cheese, eggs and seasoning.

3. Stir until well mixed. Fill caps, mounding mixture on top. Sprinkle with bread crumbs. Place in a casserole dish that has been sprayed with nonstick vegetable cooking spray.

4. Bake, uncovered, in a preheated 325-degree oven for 30 minutes until mixture is heated through.