Ingredients
¼ red bell pepper minced
10 ounces portobello mushrooms medium sized, cleaned and stems removed. Dice stems
4 tablespoons butter
2 cloves garlic crushed
4 ounces crabmeat drained
½ cup panko bread crumbs
⅛ teaspoon Bell’s seasoning
3 tablespoons parmesan cheese
2 teaspoons dried parsley
1 tablespoon olive oil I dribble it on
Instructions
Heat a sauté pan on medium
Add butter and melt
Add minced mushroom stems, bell pepper and garlic and sauté for 8 minutes or until done
Preheat oven to 375 F
Take off heat and add crabmeat, bread crumbs, Bell’s seasoning, parmesan cheese and parsley. Stir until combined
Line a jellyroll pan with foil
Take a teaspoon and heap the stuffing in each mushroom cap and line them up on the pan
If you have extra crab mixture, place in a ramken and put it on the pan with the mushrooms
Liberally drizzle olive oil over mushrooms
Bake for 25 minutes or until done
Place stuffed mushrooms on a serving dish
Plate a few
Eat a few
Smile
Enjoy
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