Kelleigh's Crab Stuffed Portabella Mushrooms
February 10, 2012
"My daughter created this recipe from her bag of culinary tricks after I brought home some beautifully large portabella caps and jumbo lump crab meat! This recipe is involved but it is so worth it!! Yum!"
- Serving Size: 1 (270.9 g)
- Calories 468.4
- Total Fat - 36.4 g
- Saturated Fat - 15.7 g
- Cholesterol - 94.3 mg
- Sodium - 813.1 mg
- Total Carbohydrate - 19 g
- Dietary Fiber - 2.1 g
- Sugars - 8.3 g
- Protein - 17.5 g
- Calcium - 97.8 mg
- Iron - 2.7 mg
- Vitamin C - 13.5 mg
- Thiamin - 0.1 mg
In large skillet or wok saute onion in oil until tender on medium low heat for about 10 minutes stirring frequently.
Add bell pepper and saute an additional 10 minutes stirring frequently.
Add garlic and saute mixture another 2 minutes, stirring frequently.
Add 4 tablespoons butter and mix together. Then add flour, mix together and stir fry for an additional 8 minutes stirring frequently.
Add lemon juice, and then add milk, stirring frequently and bring to a boil (don’t let milk burn), then reduce to simmer for 15 minutes.
Then add mascarpone cheese and lemon zest, stirring frequently producing a nice thick creamy consistency. Add 2 tablespoons parsley to mixture and stir together.
Pre-heat oven to 400 degrees F.
Wash portabella caps, gently scrape gills out with a teaspoon. Brush caps with olive oil, (salt and pepper to taste) and bake them for 8 minutes. Remove them and allow to cool.
Reduce oven temp to 375 degrees F.
Grease baking dish with pat of butter and place mushrooms with bottoms up in baking dish and stuff with crab mixture. Top each mushroom cap with Gruyère cheese and bake for 20 minutes or until hot.
Mix Italian salad dressing with arugula lettuce and top each mushroom cap with salad and sprinkle remaining tablespoon of parsley on top for garnish. Yum! Enjoy!!
Tips & Variations
No special items needed.