Stuffed mushrooms aren’t just for appetizers anymore! Large portabella mushroom caps make a tasty entrée sized container for any number of yummy fillings. Here they hold a Creole influenced crabmeat stuffing. I roasted some grape tomatoes from the garden along with them and rounded the dish out with some lemony snap peas. Their citrusy brightness is a nice counterpoint to the richly flavored stuffed mushroom.
- 3 Tbsp Earth Balance (has heart-healthy fat types and is dairy-free but you can use your favorite margarine or butter)
- ¼ cup celery, dice finely
- ¼ cup green pepper, diced finely
- ¼ cup red bell pepper, diced finely
- ½ cup onion, diced finely
- 1 Tbsp diced fresh parsley plus a few leaves for garnish
- ½ tsp paprika
- ½ tsp Old Bay or similar seafood seasoning
- ⅛ tsp cayenne pepper
- 1 tsp Worcestershire Sauce
- ¼ cup dry sherry plus a little more for drizzling
- 1 cup soft gluten-free bread crumbs (2 slices GF bread toasted and processed in a mini-chopper or food processor)
- 1 lb crabmeat
- 4 “griller” size portabella mushroom caps
- Preheat oven to 400 degress F.
- In a large sauté pan, melt margarine. Add veggies and sauté over medium high heat 2-3 min until soft.
- Add seasonings, parsley through cayenne pepper, and stir about a minute. Add Worcestershire and ¼ cup sherry and cook on low 6 min.
- Mix veggies with bread crumbs.
- Remove any pieces of shell from crab, chop and mix with veggie mix.
- Remove stems and scrape gills out of caps.
- Brush tops and insides with olive oil.
- Stuff generously with crab filling.
- Drizzle stuffed mushroom caps with a few drops of sherry and bake at 400 degrees 35-40 min until stuffing is browned on top and heated through.
Simply cut them in halves and toss them with a little extra virgin olive oil and salt and roast them along with the mushrooms. Drizzle with balsamic vinegar when done.
Lemony snap peas:
Melt 1 Tbsp margarine over medium high heat. Add 2 cups snap peas and sauté about 2 min until tender/crisp – you want them to still have their bright green color.
Transfer to serving bowl and salt to taste.
Add juice and grated peel of 1 lemon and 1 ½ tsp honey to the pan. Heat until reduced to a syrup and pour over peas.
If you like garnish with some lemon peel ribbons.