In honor of the new pope Francis I, I became inspired to cook some Italian portabello mushrooms (even though the new pope is from Argentina). These are quite easy to make and go great with artichokes with lemon butter dipping sauce.
Recipe:
5 large portabello mushrooms (or 6 medium ones)
1 pack regular or garlic-herb flavored crabmeat (can
substitute artificial crabmeat)
1 small to medium size bunch fresh parsley
1 can stems and bits mushrooms
2 garlic cloves (chopped)
1 ½ tbsp. lemon juice
1 egg
¼ cup grated parmesan cheese
Salt and Pepper to taste
Shredded mozzarella for topping
*Homemade Pesto (recipe follows) or store bought brand for
topping
Preparations:
Preheat oven to 375 degrees
Add crabmeat, parsley, mushroom bits, garlic, lemon juice,
egg, parmesan cheese and salt and pepper to food processor or blender, mix till
a somewhat chunky consistency (much like apple sauce).
Wash and cut stems from portabello mushrooms, remove gills
and place on tinfoil lined baking sheet.
Divide crabmeat mixture evenly onto mushrooms, add 1 tsp of
pesto on top of the mushrooms.
Bake for 12-15 minutes, depending on altitude and oven. Add mozzarella cheese on top 2 minutes before done.
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