Shelly's Recipe

STUFFED PORTABELLOS - I

Category: Stuffed Mushrooms

2 scallions, finely chopped
1/2 sweet red pepper, finely chopped
1 tsp chopped fresh thyme and tarragon
1/3 cup mayonnaise
1/4 cup plus 1 tbsp grated parmesan cheese
1/2 tsp salt
1/4 tsp liquid hot-pepper sauce
6 oz lump crabmeat or 1 1/4 cup imitation crab, finely chopped
6 small portabella mushrooms
2 tbsp olive oil
1/4 tsp pepper
Paprika, for sprinkling

Heat broiler. Mix first 5 ingredients, 1/4 cup parmesan cheese, 1/4 tsp salt, pepper sauce in bowl. Stir in crabmeat so it remaining lumpy. Cover; refrigerate. Remove mushroom stems, scrape out dark underside.

Brush both sides with oil and season with remaining salt and pepper. Place on a broiler pan rack. Broil mushrooms 2 minutes on each side. Remove from broiler; let cool slightly. Reduce heat for 375.

Fill each mushroom with 1/3 cup crabmeat mixture. Sprinkle each with remaining parmesan cheese; sprinkle with paprika. Bake for 15 minutes or until slightly browned and bubbly. Serves 6

NOTE: Can be make ahead, refrigerated, then reheated gently before serving.