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,
2teaspoons Adams Reserve Sesame Seeds,
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
No Nutritional Information Available