Shelly's Recipe

CRAB STUFFED PORTOBELLOS

Category: Stuffed Mushrooms

1/4 cup extra-virgin olive oil, eyeball it
4 large portobello mushroom caps, wiped with damp cloth
Grill seasoning blend (Montreal Steak Seasoning)
2 tbsp butter, plus 1 tbsp cut into small dice
1 bay leaf
2 ribs celery from heart of stalk
1 small onion, chopped
1 small red pepper, seeded and chopped
Salt and pepper
2 tsp crab boil seasoning (recommended: Old Bay) or 1 tsp poultry seasoning plus 1 tsp paprika
2 tsp hot sauce, approximately
6 oz lump crabmeat
3 slices white bread, toasted
1 cup chicken stock
A handful chopped parsley leaves

Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil. Grill 10 minutes, until tender and season with grill seasoning blend.

Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tbsp butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables.

Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies. Butter toasted bread with remaining 1 tbsp of diced butter. Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley.