crab stuffed portabella caps

How To Make crab stuffed portabella caps

• 1

  Preheat oven to 400 degrees.
• 2

  Add olive oil saute pan
• 3

  Add onions, celery, chopped baby bella slices and garlic and once they begin to soften.
• 4

  Add red bell pepper
• 5

  Add crab meat, stirring to break apart meat.
• 6

  Add cayenne pepper and salt and pepper to taste.
• 7

  At this point you may need to add some water, maybe 1/4 cup or so, just enough that the mixture looks very wet, not enough water that it goes over the top of the mixture or any veggies are floating.
• 8

  Next add bread crumbs to mixture, enough to make it paste-like.
• 9

  Remove from heat, begin adding mixture to large mushroom caps. (I was able to fill 4 large caps, but did have a little leftover to fill a ramekin.)
• 10

  Sprinkle tops with breadcrumbs and a pat of butter.
• 11

  Place mushroom caps in baking dish, add some water to bottom of dish.
• 12

  Bake in a 400 degree oven for about 15 minutes or until golden brown on top and caps begin to soften a little.
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