Sunday, August 12, 2012

Sheila’s Seafood Stuffed Portabellas

The nutrition facts for this delicious dish were designed at Calorie Count!

Sheila’s Seafood Stuffed Portabellas
Serves two

Sauce Ingredients:

¼ c low fat mayonnaise
1 T lemon juice
1 T water
1 garlic clove minced
Dash hot pepper sauce

Sauce Directions:

Blend mayonnaise, lemon juice, garlic and hot pepper sauce. Cover and refrigerate. This allows time for the flavors to blend

Stuffing for the Portabellas:

227 g imitation crab (or lobster or shrimp)
1 egg
1 T low fat mayonnaise or sour cream
½ t Worcestershire sauce
2 T shallots, diced
2 T parsley, fine chop
¼ cup seasoned bread crumbs
Dashes of hot pepper sauce to taste

Directions for Stuffing:

Finely chop the seafood and in a small bowl mix with egg, mayonnaise, Worcestershire sauce, shallot, parsley, and bread crumbs. Mix in hot pepper sauce if using.

The Mushrooms:

2 portabellas or 4 cremini mushrooms as big as a loonie (a Canadian coin that indicates the mushroom is large enough to hold some stuffing

Prepping and Filling the Mushrooms:

Remove stems from mushrooms and scrape off the brown gills with a spoon. Place rounded side down in shallow baking pan and fill with stuffing, mounding as necessary.


2 T Parmesan cheese

Sprinkle with cheese.


400°F (200°C) oven for 15 –20 minutes or until heated through out.

Drizzle with aioli sauce and serve.

Slightly modified from this recipe

No comments:

Post a Comment