Crab-Stuffed Portobello Mushrooms
The portobello mushroom is an excellent source of the B vitamins, riboflavin, niacin, and pantothenic acid and a good source of the dietary mineral phosphorus.
6 portobello mushrooms
1/2 pound jumbo lump crab meat
12 ounces baby spinach
2 large roasted red peppers, sliced
1 cup grated fontina cheese
4-5 cloves garlic, sliced thin
1/4 cup white wine
2 tablespoons any single varietal UP EVOO
Salt and pepper to taste
Heat a saute pan over medium high then add garlic. Saute for 1-2 minutes, then add roasted peppers and cook for 1 minute.
Add white wine and let it reduce by half, 3 to 4 minutes. Add spinach, salt, and pepper. Cook just until spinach wilts, then remove from heat and let cool.
Preheat grill to medium high and brush grates with oil. Remove stems from mushrooms, drizzle the caps with olive oil and season with salt and pepper. Grill 5 minutes per side until cooked through. Let cool 5 minutes.
Fold together crab meat and fontina cheese and stuff the mushrooms with the mixture. Place on a sheet pan and put the pan on the grill to heat through and melt cheese, about 5 minutes
Drizzle with our Truffle Oil for an added rich and savory finish.