stuffed portabellas

Name: Stuffed Portabellas
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 8 - 3" wide portabella mushrooms; 1 pound(s) refrigerated king crabmeat; 7 ounce(s) jar roasted red peppers, drained and chopped; 2 tablespoon(s) fresh parsley, chopped; 1/3 cup(s) mayonnaise; 1/4 cup(s) italian-seasoned dry bread crumbs; 1 tablespoon(s) butter, melted; - salt and pepper to taste

(1 RATING)

52 Pinches

Linda Seide

Philadelphia, PA

Updated on Nov 4, 2012

This is so easy to make, and so delicious! I usually double the recipe because everyone always asks for more.

Rate

No Image

prep time 10 Min

cook time 15 Min

method Bake

yield 4 serving(s)

Ingredients

8 - 3" wide portabella mushrooms
1 pound refrigerated king crabmeat
7 ounces jar roasted red peppers, drained and chopped
2 tablespoons fresh parsley, chopped
1/3 cup mayonnaise
1/4 cup italian-seasoned dry bread crumbs
1 tablespoon butter, melted
- salt and pepper to taste

How To Make stuffed portabellas

Step 1

Discard stems from mushrooms (or freeze for another recipe) and clean with a paper towel. Arrange mushrooms, gill side up, on an ungreased cookie sheet. Season with salt and pepper.

Step 2

Although refrigerated crabmeat normally comes pre-picked, run your fingers through the crabmeat in case it contains any bits of shell. Combine crabmeat, roasted peppers, parsley and mayonnaise. Divide the mixture between the caps.
Step 3

Combine the bread crumbs and melted butter. Sprinkle over stuffed mushrooms.
Step 4

Bake at 450 degrees for 15 minutes, or until tender at thickest point. Serve with lemon wedges.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes