Crab-Stuffed Portabellos

Prep Time:
10 minutes(plus 20 to marinate)
Cook Time:
20 minutes
Makes:
4 servings
Source

Ingredients

4 Portabello Mushroom Caps,

1cup Cookwell & Company Asian Ginger Vinaigrette,

1can Miller's® Select Crab Meat',

1cup Panko bread crumbs (or other dried bread crumbs),

1/4cup each very finely chopped sweet onion, celery, and red bell pepper,

2Tbsp.mayonnaise,

2teaspoons Adams Reserve Sesame Seeds,

Directions

1Place mushrooms in a glass or non-reactive dish. Pour marinade over tops, making sure they are well-coated. Spoon or brush marinade over inside of mushroom caps as well. Marinate 20 to 30 minutes.

2Heat oven to 375 F. Combine crab meat, bread crumbs, and remaining recipe ingredients; stir until just mixed.

3Remove mushroom caps from marinade. Fill each cap with an equal amount 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 minutes or until golden brown and lightly toasted

Nutritional Information

No Nutritional Information Available

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