Portobello Mushrooms Stuffed with Snow Crab
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 portobello mushrooms
  • 4 tbsp. olive oil
  • 2 dry shallots, finely chopped
  • 1 oz pancetta, finely diced
  • 1 celery-heart stalk, finely chopped
  • 1 red pepper, finely chopped
  • 1 tbsp. fresh thyme leaves
  • 2 tbsp. Italian parsley, finely chopped
  • 1 tsp. curry powder
  • 1 egg, lightly beaten
  • 8 oz snow crab meat
  • 3 tbsp. mayonnaise
  • ½ cup Panko bread crumbs
  • ⅔ cup Gruyère cheese, grated
  • Salt and freshly ground white pepper, to taste
  1. Preheat the oven to 200°C (400°F).
  2. Line a baking sheet with parchment paper.
  3. Cut off and discard the stems of the mushrooms. With a spoon, scrape out and discard the black gills.
  4. Brush the inside and outside of the mushrooms with half the olive oil.
  5. Season with salt and pepper, transfer to the baking sheet and set aside.
  6. In a skillet, sweat the shallots in the rest of the olive oil for seven minutes.
  7. Add the pancetta and cook on medium-high for five minutes.
  8. Add the celery and red pepper and cook for another five minutes.
  9. Remove skillet from heat, season the mixture with salt and pepper, and gently stir in the crab meat and all the other ingredients.
  10. Stuff the mushrooms with the crab preparation. Bake on the center rack of the oven for 20 to 25 minutes, or until the cheese is golden-brown.


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