Recipe Database
Chef and the Fat Man Crab Stuffed Mushrooms
Chef and the Fat Man Crab Stuffed Mushrooms
4 Portobello mushrooms (gills and stems removed)
16 oz canned, fresh or crab meat
2 oz parmesan cheese
3-4 cloves finely minced garlic
4 slices provolone or mozzarella cheese
8 oz cream cheese (warmed to room temperature)
1 oz vegetable oil (enough to wipe the tops of 4 mushroom caps)

Pre-heat egg to 325 degrees In a mixing bowl combine (cleaned and picked through) crab meat, parmesan cheese, garlic and any(rub or spice optional) you might like to lightly add. Wipe bottom of each mushroom cap lightly with oil then stuff the caps with crab mixture (lightly sprinkling rub or spice optional). Take cheese slices and schmeere cream cheese heavily over one side of slice then flip it over on top of crab mixture in mushroom cap and repeat for other caps. Place on 325 degree Egg for approximately 20-25 minutes till cheese turns lightly golden brown. Remove from Egg let rest for approximately 5 minutes then enjoy.