Crab stuffed portobello mushrooms

Love of seafood and especially crab pushed me towards making crab stuffed portobello mushrooms. My wife picked up some portobello mushrooms at the store so I decided to stuff them; I picked up 3lb of crab legs at a local Fred Meyer and to make things interesting I had 1 lb of dungeness crab and 2 lb of snow crab legs. Without more talk lets get to the ingredients.



7 portobello mushrooms.

1 lb crab meat, you can use canned or buy crab and clean it out. (lots of work)

2 scallions. (green onion)

1 tablespoon olive oil.

1/2 tablespoon salt.

1/2 teaspoon old bay seasoning.

1/2 teaspoon pepper.

1 teaspoon of hot and sweet mustard.

1 table spoon mayo.

Parmesan cheese

Cracker crumbs.



Take your portobello mushrooms and remove the stem by cutting around by the cap and set aside, clean out the black part from the mushroom cap creating a nice and deep bowl out of the mushroom, be gentle when doing this not to crack it. Chop the mushroom stems and the scallions, combine the rest of the ingredients except the crumbs and the Parmesan cheese in a large bowl.



Take the mushrooms and set them on a cookie sheet, put a drop of oil under each mushroom to prevent them from sticking, fill the mushrooms with the stuffing, top them off with crumbs and sprinkle Parmesan cheese on top. Preheat the oven to 350 degree and bake the mushrooms for about 15 minutes or till they brown on top, serve with sauce and enjoy.