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

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