by Chef John Guinivere
Summary: Portabello Mushrooms Stuffed with a White Wine Crab Stuffing
Cooking time (duration): 10 minutes
Number of servings (yield): 2
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Ingredients
- 6 Portabello Mushroom Caps
- ¼ Cup White Wine
- ½ lb. Crab Meat
- 2 Garlic Cloves – Chopped
- 2 Tbsp. Butter
- ¼ Cup Sun Dried Tomatoes
- 1 Tsp Salt
- 1 Tsp Black Pepper
- ½ Cup Cream
- 6 Slices of Gouda Cheese
- 4 Green Onions
Instructions
- Render pan hot, place Portabello caps in pan with white wine. Turn on high heat
- After a couple minutes, flip mushroom caps over and add butter
- Season with salt and black pepper
- Pre-Heat oven, set to broil
- Remove mushroom caps from saute pan, and place on baking sheet
- Spoon heaping spoonful of stuffing onto top of each mushroom cap
- Top each mushroom cap with a slice of cheese
- Place in oven for 1-2 Minutes, then remove
Cream Sauce:
- Render pan hot with White Wine, add garlic with butter
- Add sun dried tomatoes and stir well
- Pour in cream and stir, add in crab meat
- Reduce cream, stirring occasionally
To Serve:
- Place stuffed mushroom in center of serving plate
- Slice green onions, and sprinkle on top of cheese to add color
- Serve
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