10 minutes(plus 20 to marinate)
4 Portabello Mushroom Caps
1 cup Cookwell & Company™ Asian Ginger Vinaigrette
1 can Miller's® Select Crab Meat'
1 cup Panko bread crumbs (or other dried bread crumbs)
1/4 cup each very finely chopped sweet onion, celery, and red
2 Tbsp. mayonnaise
2 teaspoons Adams Reserve Sesame Seeds
Place mushrooms in a glass or non-reactive dish. Pour marinade over t
ops, making sure they are well-coated. Spoon or brush marinade over i
nside of mushroom caps as well. Marinate 20 to 30 minutes.
Heat oven to 375 F. Combine crab meat, bread crumbs, and remaining re
cipe ingredients; stir until just mixed.
Remove mushroom caps from marinade. Fill each cap with an equal amoun
t of crab mixture; pat lightly to fix into place. Place caps in a 9 x
13-inch baking dish or casserole, stuffing-sides up. Bake 20 to 25 m
inutes or until golden brown and lightly toasted