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 bell pepper
2 Tbsp. mayonnaise
2 teaspoons Adams Reserve Sesame Seeds
Place mushrooms in a glass or non-reactive dish. Pour marinade over tops, making sure the
y are well-coated. Spoon or brush marinade over inside of mushroom caps as well. Marinat
e 20 to 30 minutes.
Heat oven to 375 F. Combine crab meat, bread crumbs, and remaining recipe ingredients; st
ir until just mixed.
Remove mushroom caps from marinade. Fill each cap with an equal amount of crab mixture; p
at lightly to fix into place. Place caps in a 9 x 13-inch baking dish or casserole, stuff
ing-sides up. Bake 20 to 25 minutes or until golden brown and lightly toasted
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