Crab Stuffed Portabella Mushrooms

Here we have a way to use up any leftover crab meat or you can substitute caned crab meat. The larger the caps the better.

INGREDIENTS:

2 large portabella mushrooms

½ - 1 cup crab meat

1 large shallot

1 Tbsp extra virgin olive oil
3 Tbsp sherry

1/3 cup fresh parsley
2 tsp (4-6 leaves) fresh basil
1 clove fresh garlic
2/3 cup soft breadcrumbs
1/4 tsp of pepper

PREPARATION:

Wash the Basil and shake off the water; Strip the leaves from the stalks, stack and chop finely. Peel and chop or squeeze the garlic. Wash the crab meat, checking for shells; then chop. Peel and finely chop the shallot. Wash the mushrooms and pat dry. Pop out the stems and chop for the filling.

Preheat the oven to 350 deg.

Line a 13x9x2-inch baking pan with foil; coat with nonstick cooking spray.

COOKING:

Heat a skillet over medium heat, add 1 Tbsp. olive oil and continue heating. When the oil is hot, add the chopped mushroom stems, shallot, and garlic, sauté for 3 minutes. Stir in crab and parsley; heating through. Remove the skillet from the heat; stir in bread crumbs, sherry, basil, and pepper, incorporate by stirring and mashing. Fill each cap with the mixture. Arrange mushroom caps in prepared pan. . Cover the pan with foil

Bake at 350 degree F. for 15 minutes. Remove the foil and Bake for 12 minutes longer or until mushrooms are heated through.

Remove from the pan, arranging them on a serving dish. Garnish with fresh basil or parsley.