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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Fans of portobello mushrooms will make these delectable treats again and again. Pat Ford from Southampton, Pennsylvania fills them with a tasty blend of crabmeat, cheese and sweet red pepper. Ingredients:
2 portobello mushrooms (5 ounces each) |
2 tablespoons olive oil |
1 garlic clove, minced |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
5 teaspoons mayonnaise |
2 roasted sweet red pepper halves, drained |
2 slices provolone cheese |
Directions:
1. Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender.
2. 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. Yield: 2 servings.
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