Crab-Stuffed Grilled Portobello Mushrooms
Food and Drink

Recipe and photo courtesy of Ray Sheehan, BBQ Buddha

Crab-Stuffed Grilled Portobello Mushrooms

Serves: 6


6 Portobello mushrooms

½ pound jumbo lump crab meat

12 ounces baby spinach

2 large roasted red peppers, sliced

1 cup fontina cheese, grated

4-5 cloves garlic, sliced thin

¼ cup white wine

2 teaspoons olive oil

salt and pepper to taste

Heat a sauté pan with half the oil to medium high. Add the garlic. Sauté for 1 to 2 minutes. Add the roasted peppers. Cook for 1 minute. Add the white wine. Reduce by half, about 3 to 4 minutes. Add the spinach, salt and pepper. Cook just until the spinach wilts, then remove from heat. Let cool.

Preheat the grill to medium high. Use tongs to hold a paper towel dampened with remaining olive oil (use slightly more if needed, depending on size of grill) to brush the grates to prevent the mushrooms from sticking. Remove the stems from the mushrooms. Drizzle each one with olive oil and season with salt and pepper. Grill 5 minutes per side until cooked through. Let cool 5 minutes.

Fold the crab meat and fontina cheese into the spinach mixture. Stuff the mushrooms with the resulting crab mixture. Place mushrooms on a sheet pan and put back on the grill until heated through and the cheese melts, about 5 minutes. Serve hot.