Portobellos Stuffed With Crab And Artichoke Recipe
Ingredients
| Portobello mushroom | 20 Medium | |
| Cooking spray | ||
| 1 cup chopped artichoke hearts, thawed if frozen | ||
| 10 ounces lump crabmeat, picked over to remove cartilage and shells | ||
| Gruyere cheese | 4 Ounce, grated | |
| Mayonnaise | 3/4 Cup (16 tbs) | |
| 1/2 teaspoon satt | ||
| Pepper | 1/2 Teaspoon | |
Directions
1. Heat oven to 400°F. Scrape gills out of mushroom caps with a soup spoon.
2. Heat a medium nonstick skillet or ridged grill pan over medium heat until hot; lightly coat with cooking spray. Add mushrooms, top-side down, in batches if necessary; partially cover and cook until juices collect on top, 3 to 4 minutes. Turn and cook 3 minutes longer. Transfer to a jelly-roll pan.
3. Combine artichoke hearts, crab, and cheese in a bowl. Stir in mayonnaise, salt, and pepper; stuff mushroom caps with a heaping tablespoon, mounding in center.
4. Bake mushrooms until hot and lightly browned, about 20 minutes; if you prefer a bit of a crust, broil for 2 to 3 minutes. Serve hot.
2. Heat a medium nonstick skillet or ridged grill pan over medium heat until hot; lightly coat with cooking spray. Add mushrooms, top-side down, in batches if necessary; partially cover and cook until juices collect on top, 3 to 4 minutes. Turn and cook 3 minutes longer. Transfer to a jelly-roll pan.
3. Combine artichoke hearts, crab, and cheese in a bowl. Stir in mayonnaise, salt, and pepper; stuff mushroom caps with a heaping tablespoon, mounding in center.
4. Bake mushrooms until hot and lightly browned, about 20 minutes; if you prefer a bit of a crust, broil for 2 to 3 minutes. Serve hot.
Chef
