Crab Stuffed Portabella Caps
Family Tested & Approved
crab meat, blue crab
portabella mushroom caps
baby bella mushroom slices, chopped
1/2 - 1
plain bread crumbs
Preheat oven to 400 degrees.
Add onions, celery, chopped baby bella slices and garlic and once they begin to soften.
Add crab meat, stirring to break apart meat.
Add cayenne pepper and salt and pepper to taste.
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.
Next add bread crumbs to mixture, enough to make it paste-like.
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.)
Sprinkle tops with breadcrumbs and a pat of butter.
Place mushroom caps in baking dish, add some water to bottom of dish.
Bake in a 400 degree oven for about 15 minutes or until golden brown on top and caps begin to soften a little.