Saturday, January 9, 2010

Crab Stuffed Mushrooms

This week we received some great looking portobello mushrooms in our produce basket from Irv and Shelly's.
I wanted to use them right away before they dried out. They were huge and I realized they would make a great base for a hearty topping. We were recently out to dinner and I saw a crab stuffing on the menu and thought about crab as a great filling.

Crab Stuffed Mushrooms
2 large portobello mushrooms (one per person)
1/4 small onion
1 Tbs fines herbs
1 - 2 Tbs grainy mustard
1/4 cup bread crumbs
1 small can crab
salt and pepper
olive oil

Start by cleaning the mushrooms. NEVER let them get wet, use a slightly damp cloth and brush off and dirt. Remove
stems and finely chop. Remove the black ribs on the bottom with a spoon. Lightly brush oil and season with salt and pepper and place on a baking tray. Pre-heat oven to 375.

Finely chop the onion and saute in the oil for a few minutes over medium heat.

Add the stem pieces and cook for about 5 minutes until fully cook through.

In a bowl mix the bread crumbs with the fines herbs and season with salt and pepper.

In a seperate bowl, combine the crab meat with the onion and mushrooms and the mustard, add about half the breadcrumbs.

Top the mushrooms with the filling and sprinkle the rest of the bread crumbs on top.

Bake in oven for about 20 minutes until the filling is hot and the top is browned. If the top needs more browning, you can place under the broiler for the last 4 or 5 minutes.

This recipe can also be made with smaller crimini mushrooms as an appetizer.

To accompany the mushrooms I made a salad using the fines herbs and mustard, arugula and beets.

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