Ingredients
- ¼ red bell pepper minced
- 10 ounces portobello mushrooms medium sized, cleaned and stems removed. Dice stems
- 4 tablespoons butter
- 2 cloves garlic crushed
- 4 ounces crabmeat drained
- ½ cup panko bread crumbs
- ⅛ teaspoon Bell’s seasoning
- 3 tablespoons parmesan cheese
- 2 teaspoons dried parsley
- 1 tablespoon olive oil I dribble it on
Instructions
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Heat a sauté pan on medium
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Add butter and melt
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Add minced mushroom stems, bell pepper and garlic and sauté for 8 minutes or until done
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Preheat oven to 375 F
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Take off heat and add crabmeat, bread crumbs, Bell’s seasoning, parmesan cheese and parsley. Stir until combined
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Line a jellyroll pan with foil
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Take a teaspoon and heap the stuffing in each mushroom cap and line them up on the pan
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If you have extra crab mixture, place in a ramken and put it on the pan with the mushrooms
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Liberally drizzle olive oil over mushrooms
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Bake for 25 minutes or until done
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Place stuffed mushrooms on a serving dish
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Plate a few
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Eat a few
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Smile
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Enjoy