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Crab-Stuffed Portobellos

2 portobello mushrooms
2 TBSP. olive oil
1 garlic clove, minced
6 oz. crabmeat
5 tsp. mayonnaise
2 roasted sweet red pepper halves, drained
2 slices provolone cheese

Remove and discard stems from mushrooms.
Place caps on a greased baking sheet.
Combine oil and garlic; brush over mushrooms.
Broil 4-6 inches from the heat for 4 to 5 minutes or until tender.
In a small bowl, combine crab and mayonnaise.
Place a red pepper half on each mushroom; top with crab mixture.
Broil 2-3 minutes or until heated through.
Top with cheese; broil 1-2 minutes longer or until cheese is melted.
Serves 2.

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