¼ minced red bell pepper
10 ounces medium portobello mushrooms, cleaned and stemmed. Dice the stems
4 tablespoons butter
2 cloves garlic, crushed
4 ounces drained crab meat
½ cup panko breadcrumbs
⅛ teaspoon Bell’s seasoning
3 tablespoons Parmesan cheese
2 teaspoons dried parsley
1 tablespoon olive oil, I drip it on.
Heat a saute pan over medium heat.
Add the butter and melt it.
Add the sliced mushroom stems, bell bell pepper and garlic and sauté for 8 minutes or until cooked.
Preheat oven to 375°F.
Remove from heat and add crabmeat, breadcrumbs, Bell’s seasoning, Parmesan cheese and parsley. Stir until combined.
Line a cake pan with aluminum foil.
Using a teaspoon, drop the filling into each mushroom cap and line them up on the pan.
If you have any crab mixture left over, put it in a ramken and place it on the pan with the mushrooms.
Drizzle the mushrooms generously with olive oil.
Bake for 25 minutes or until done.
Place the stuffed mushrooms on a serving plate.
Place a few on a plate.
Eat a few