Crab Stuffed Portobello Mushrooms
- 1 lb. Dungeness crab meat.
- 5 medium portabello mushrooms
- 12 oz bag of spinach
- 1/2 green bell pepper
- 3 cloves garlic
- 1 shallot
- 1/2 bunch of chives
- 1/2 bunch of tarragon
- 1/4 cup Veggie Shreds – Cheese substitute
- Sea Salt (to taste)
- Chili flakes
- Splash of lemon juice
- Preheat oven to 400°F
Gently remove the stem of 4 of the mushrooms (you need to keep the mushroom in one piece). Finely chop or puree in Cuisinart the remaining mushroom. In a large saute pan on medium heat, saute shallot, garlic, Bell pepper for 5 minutes until soft, add the bag of spinach and cook until just wilted. add chopped mushroom and cook for an additional 2 minutes or until water is evaporated. Set aside to cool.
In food processor, add cooled vegetable mixture. Puree until smooth. Add sea salt, pepper, lemon juice and chili flakes. Taste for seasoning. Transfer to a mixing bowl. Add crab, chives and tarragon.
Taste for seasoning. Fill each mushroom cap generously with filling and place on a rimmed cookie sheet.
Fill rimmed cookie sheet with 1/2 cup of water or broth and bake for 20 minutes.
*Serving size, 4.