Stuffed PortabellosSTUFFED PORTABELLOS This is all Justin's doing! The stuffing is light and refreshing, as opposed to most mushroom stuffings, which can be on the heavy side.
4 Portabello mushroom caps
½ cup Gruyere cheese, shredded
½ cup Jarlsberg cheese, shredded
1 teaspoon salt
1 teaspoon pepper
4 tablespoons olive oil
STUFFING MIX
½ medium white onion
3 scallions (green onions)
2 whole sprigs fresh rosemary
3 tablespoons fresh marjoram
3 tablespoons fresh thyme
¼ cup fresh basil
1 ½ cups crab meat
1 cup bread crumbs
3 small tomatoes
4 cloves garlic
juice of 1 lime
Preheat oven to 500ºF.
Combine all of the stuffing ingredients in a food processor and pulse until chopped into medium chunks. Set aside.
In a skillet, saute Portabello caps (gill-side down) in oil with salt and pepper for 5-7 minutes, or until edges are cooked. Remove from skillet and place gill-side up in a greased baking dish. Fill insides with stuffing and top with cheeses.
Bake for 15-20 minutes. Let cool for 2-5 minutes before serving.
This is all Justin's doing! The stuffing is light and refreshing, as opposed to most mushroom stuffings, which can be on the heavy side.
