Crab Stuffed Portobello Mushrooms
A tasty treat as an appetizer or great over a creamy pasta.
2 medium sized portobello’s, stems removed
1 can of lump crab meat, drained
1 green onion, chopped
4 good slices of brie
1/2 lemon
1 tbsp cold butter
1 clove of garlic, chopped
Salt and pepper
1/2 cup white wine
Pre-Heat oven to 350 degrees. In a non stick pan, sautee whole portobello meshrrooms on both sides until soft. About two minutes per side. Remove mushrooms and place in an oven safe dish.
In the same pan, sautee onions with salt and pepper. Add garlic then deglaze the pan with the white wine and add the butter. Reduce by half. Place crab meat on the mushrooms and pour over the sauce. Top with brie and melt in the oven until brie is bubbly and melted. Oh Yeah.