I had a taste of this dish at a restaurant in Washington’s Dupont Circle. I’ve ordered it at a few other restaurants, but found the quality to vary wildly (One diner in the West Village, which shall remain nameless, served up a hash of white button mushrooms and imitation crabmeat). I decided to take a crack at the dish myself. I thought it was promising enough to memorialize the recipe here for future experimentation.
Ingredients:
8 ounces of lump crabmeat (I found a can of Phillips brand crabmeat for $6; usually this will cost upwards of $10)
4 Portobello caps (No more than 3 inches in diameter)
1 small green pepper (I only used about 2 tablespoons of chopped pepper)
1 celery stalk
2 slices of bread
3 cloves of garlic
1 shallot
Olive oil
Small jar of alfredo sauce (Do yourself a favor and use light alfredo sauce)
1. Place the portobello caps, bottom side down, on a cookie sheet or tray and place in the oven at 350 degrees. Be sure to brush the mushrooms with olive oil so they don’t stick to the tray. Bake them for ten minutes, or until they begin to wilt.
2. Finely chop the garlic, shallot, celery and pepper. Toast the slices of bread and break them up into itty bitty little bits.
3. Heat 2 tablespoons of olive oil in a frying pan or skillet over medium heat. Add garlic and shallot. Allow a minute or two to blend, then add the pepper and celery. Allow five minutes for vegetables to reduce.
4. Slowly mix in the crabmeat. Wait three minutes and then fold in the bread crumbs and alfedo sauce. Cook the whole mixture for an additional five minutes.
5. Flip the wilted mushrooms over so that they are upside down. Again, make sure to brush the caps with olive oil. Spoon the stuffing onto the mushrooms. Place back into the oven for five minutes, until the stuffing turns slightly brown.
6. Enjoy! Tell me what you think.