Kelleigh's Crab Stuffed Portabella Mushrooms

Step 1: In large skillet or wok saute onion in oil until tender on medium low heat for about 10 minutes stirring frequently.

Step 2: Add bell pepper and saute an additional 10 minutes stirring frequently.

Step 3: Add garlic and saute mixture another 2 minutes, stirring frequently.

Step 4: Add 4 tablespoons butter and mix together. Then add flour, mix together and stir fry for an additional 8 minutes stirring frequently.

Step 5: 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.

Step 6: Then add mascarpone cheese and lemon zest, stirring frequently producing a nice thick creamy consistency. Add 2 tablespoons parsley to mixture and stir together.

Step 7: Pre-heat oven to 400 degrees F.

Step 8: 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.

Step 9: Reduce oven temp to 375 degrees F.

Step 10: 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.

Step 11: 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!!