Photo by Christel Lewis/iStock
SERVES 4
4 portabella mushrooms
8 tablespoons unsalted butter, divided
3 green onions, finely chopped
3–4 tablespoons red bell pepper, finely chopped
1 large garlic clove, minced
8 ounces crabmeat
1 cup bread crumbs
1 teaspoon Cajun seasoning
¼–½ cup white wine
Grated Parmesan or pecorino cheese, optional
Preheat oven to 350 F. Wash mushrooms; remove and chop the stems. Melt 2 tablespoons butter and brush over the mushrooms. Spray a shallow baking dish with cooking spray. Place mushroom caps, top down, in dish.
Melt 6 tablespoons butter in a large skillet. Add chopped stems, onion and bell pepper. Cook until vegetables are tender, then add garlic and cook an additional 2 minutes. Combine cooked ingredients with crabmeat, bread crumbs, Cajun spice and ¼ cup wine. If mixture is still dry, continue adding wine until it is just moist.
Divide crab mixture into four parts, and pile on each mushroom cap. Sprinkle mushrooms with grated cheese, if desired. Bake for 15 minutes or until light golden brown.