Stuffed Portabellas
Recipe from Family Circle

The stuffing for these giant mushroom appetizers looks and tastes like crab cakes. Budget-minded cooks can use imitation crab.

Stuffed Portabellas

by 5  people

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  • 2   
    scallions, finely chopped
  • 1/2  
    sweet red pepper, finely chopped
  • 1   teaspoon 
    chopped fresh thyme
  • 1   teaspoon 
    chopped fresh tarragon
  • 1/3  cup 
  • 1/4  cup 
    grated Parmesan cheese
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    liquid hot-pepper sauce
  • 6   ounces 
    lump crabmeat OR: imitation crab, finely chopped (about 1-1/4 cups)
  • 6   small 
    portabella mushrooms
  • 2   tablespoons 
    olive oil
  • 1/4  teaspoon 
    black pepper
    Paprika, for sprinkling
Heat broiler. Mix scallion, pepper, thyme, tarragon, mayonnaise, Parmesan, salt, pepper sauce in bowl. Stir in crabmeat, so it remains lumpy. Cover; refrigerate.
Remove mushroom stems; scrape out dark underside. Brush both sides with oil; season with remaining salt, pepper. Place on broiler-pan rack.
Broil mushrooms 2 minutes each side. Remove from broiler; let cool slightly. Reduce temperature to 375 degrees F.
Fill each mushroom with 1/3 cup crabmeat mixture. Sprinkle each with remaining 1 tablespoon Parmesan cheese; sprinkle with paprika.
Bake in 375 degree F oven 15 minutes, until slightly browned and bubbly. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 199, Fat, total (g) 16, chol. (mg) 40, sat. fat (g) 3, carb. (g) 5, fiber (g) 1, pro. (g) 10, sodium (mg) 448, Percent Daily Values are based on a 2,000 calorie diet
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