Crabmeat Stuffed Portabello Mushrooms

I usually make these with fresh crabmeat because it’s readily available to me, but I have sucessfully used canned crabmeat on many occasions.

I prefer finely shredded mozzarella, but regular shredded or grated can be used. You may also substitute pepper jack or a similar white cheese, but I don’t suggest using cheddar.

Serving amount depends on the size of mushrooms you use. This will fill 4 full-sized portobellos, but you can also use the baby bellas. The large white button mushrooms make great party appetizers.

Mix bearnaise sauce according to package instructions and let cool while you clean the mushrooms.

Carefully remove stems from mushrooms. Use a small spoon and scoop out the gills underneath but be careful not to break the wall of the cap. Rinse under cold water and blot dry with a paper towel.

In a small bowl, break up crabmeat and lightly season with Cajun seasoning if desired. Add shredded cheese and mix. Add about 1/2 cup of bearnaise sauce and mix gently. Add just enough bread crumbs to hold together. If you get it too dry, just add a little more sauce.

Spray the bottom of a shallow pan with butter spray. Spray the bottoms of the mushrooms and place open side up in the pan. Spray the inside of the mushroom lightly and sprinkle with sea salt if desired. Fill cap with crabmeat mixture, spray again with butter spray. Sprinkle with cayenne pepper, paprika or tarragon if desired.

Bake till heated through (see note below).

Note: if the filling is too moist, or if the mushrooms are baked too long, they’ll spread out and the filling will run. You can cut back on the amount of cheese or sauce or add more bread crumbs. I prefer the mushrooms to be firm so I try not to overcook them. I can’t remember what temperature worked best, but I’ve done them at 350 degrees for about 20-30 minutes and I’ve done them at 450 degrees for 10- 20 minutes.

As I said, it’s a very forgiving recipe.