I love Portabella mushrooms. They are hearty and when cooked right can be as satisfying as a steak. Aren't they referred to as the Steak of Mushrooms? I think I have heard that somewhere...anyway since I am still stuffing everything in sight I wanted to stuff these with lump crabmeat and serve them with a salad for a little bit of a lighter meal.
Making the stuffing for the mushrooms was easy.
I took the "button" of the mushroom out of the center and chopped it up. Then I added a grated stalk of celery, a diced onion and a clove of chopped garlic and sauteed it in a pan until the onions were clear. I also had leftover asparagus so I cut them up and added them to the mixture. I added a little bit of mascapone cheese (maybe 2 tablespoons) mixed it up and then added the lump crabmeat to the mixture in the pan and seasoned it with salt and pepper.
Put the crabmeat mixture into the mushroom caps and then drizzle with olive oil and balsamic vinegar.
Bake in a preheated 375 degree oven for 20 - 25 minutes.
The mushroom will wilt and be tender.
I served the mushroom on top of a tossed green salad.
It was a perfect dinner.
I am on my way to Las Vegas and won't be posting for a few days. However, I will be returning with some fabulous pictures of wonderful food to share with you ! I'm going to be in Foodie Heaven!