Ingredients
- 2 portobello mushroom caps, wiped clean, stem removed
- Olive oil cooking spray
- 8oz fresh lump crabmeat
- ¼ cup chopped scallions
- 6 tablespoons sour cream
- ¼ cup grated Parmesan
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ⅛ teaspoon paprika
Instructions
- Preheat the broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
- Spray the mushroom caps with olive oil cooking spray on both sides. Broil 5 minutes on each side, or until just tender.
- Meanwhile, transfer the crab to a medium bowl, feeling through the meat to make sure no shell pieces remain. Add the remaining ingredients except for the paprika and mix well, with a fork or a spatula, to combine.
- If the mushrooms have released water while broiling, drain them on paper towels, then fill the portobello caps with the crab mixture. Sprinkle with the paprika. Broil 2-3 minutes, just until the filling is warm and golden.
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