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Ultimate Stuffed Portabella Mushroom Caps

Ultimate Stuffed Portabella Mushroom Caps

Ultimate Stuffed Portabella Mushroom Caps
Ultimate Stuffed Portabella Mushroom Caps
Ultimate Stuffed Portabella Mushroom Caps
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Ultimate Stuffed Portabella Mushroom Caps
Ingredients
  • 1 medium red onion, thinly sliced
  • 2 ears fresh corn, kernels cut off
  • 3-4 medium portabella mushroom caps, stems and gills removed
  • 3-4 thick slices Creole tomatoes
  • 1 lb. jumbo lump or lump crabmeat, drained and picked for shells
  • Fresh parsley
  • Flavored infused syrup (I used Round Pond Meyer Lemon Syrup)
  • Olive oil
  • Balsamic vinegar
  • Salt, black pepper
Instructions
  1. In bottom of a baking dish, spray with PAM.
  2. Lay the sliced red onion in bottom, it is okay if they overlap.
  3. Spread the corn kernels over the onion.
  4. Season with salt and pepper and drizzle with olive oil.
  5. Rub the cleaned mushrooms caps with olive oil on all sides and season with salt and pepper.
  6. Place caps belly side up on top of corn and onion.
  7. Place 1 thick slice of tomato in the belly of the cap.
  8. Season with salt and pepper and drizzle with olive oil.
  9. In a bowl, place the crabmeat and season with salt and pepper and drizzle with the flavored infused syrup.
  10. Place a generous spoonful on top of tomato.
  11. Drizzle more of the infused syrup and balsamic vinegar over the whole dish.
  12. Cover with foil and bake in 350 oven for 8-10 minutes.
  13. Remove foil and cook another 3-5 minutes, until mushrooms are tender.
  14. Garnish with fresh parsley.
Notes
*****If you cannot find the infused syrups you can used some type of infused olive oil or just use plain fresh squeezed lemon juice.
 

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