Crab Stuffed Portabellas

Yes that is pretty much just a big pile of crab

These work better as bite sized rather than eating with a fork and knife.

Use cremini caps.

Crab Stuffed Portabellas

• 2 Portabellas stems and gills chopped fine
• 1 stalk celery diced fine
• 2 cups cleaned crab
• 1/2 cup onion diced fine
• 1 pickled jalapeno diced fine
• 2 tbsp oregano chopped fine
• 1/4 cup romano grated fine
• 2-3 tbsp mayo
• 4-5 tbsp bread crumbs

Saute onion in butter over medium heat until golden. Saute mushrooms until browned, saute jalapeno until dried. Mix with remaining ingredients and scoop into mushroom caps. Bake at 370 degrees until done. Serve hot.