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.