- Rating:
- Servings:
- 8
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 8 Portobello Mushrooms gills and stems removed
- Your Favorite Olive Oil and Balsamic Vinegar Dressing/Marinade
- Salt and Pepper to taste
- 1/2 stick Unsalted Butter (1/4 cup)
- 1 medium Maui Onions chopped small
- 1/2 cup Organic Celery Hearts washed and chopped small
- 2 Red Fresno Chiles minced
- 1 Jalapeno Chile minced
- 2 cloves Peeled Garlic minced
- 1 tablespoon Basil chopped fine
- 1/4 cup Organic Parsley chopped fine
- 1 1/2 cups Panko Bread Crumbs
- 1 cup Parmesan Cheese grated fine
- 1/2 cup Warm Water
- 1/4 cup Dry Sherry
- 1 pound Crab meat
- 1 cup Mozzarella Cheese shredded fine
Directions
Place mushrooms and marinade in a resealable plastic bag, gently toss and refrigerate for 45 minutes.
While mushrooms marinate, prepare the stuffing. In a skillet, melt the butter and sauté the onion until translucent. Add the celery, red chiles, jalapeno and garlic and continue sauté for 3 minutes. Transfer to a mixing bowl and add remaining ingredients except for the mozzarella cheese. Mix well and season with salt and pepper.
Preheat oven to 350°F.
Grill mushrooms over a hot grill until you achieve nice grill marks. Set aside to cool. Pour off excess moisture and place mushrooms in a baking dish. Generously fill each cap with the stuffing and top with mozzarella and place in the oven. Bake until cheese melts and mushrooms are heated through.
Note:
Refrigerate any extra stuffing in a tightly covered container. You can use this to stuff pasta or use as a wonton filling, etc...
