Portobellos Stuffed With Crab And Artichoke
|Portobello mushroom||20 Medium|
|Chopped artichoke hearts||1 Cup (16 tbs), thawed|
|Crabmeat||10 Ounce, picked over to remove cartilage and shells|
|Gruyere cheese||4 Ounce, grated|
|Mayonnaise||3⁄4 Cup (12 tbs)|
1. Heat oven to 400°F. Scrape gills out of mushroom caps with a soup spoon.
2. Heat a medium nonstick skillet or ridged grill pan over medium heat until hot; lightly coat with cooking spray. Add mushrooms, top-side down, in batches if necessary; partially cover and cook until juices collect on top, 3 to 4 minutes. Turn and cook 3 minutes longer. Transfer to a jelly-roll pan.
3. Combine artichoke hearts, crab, and cheese in a bowl. Stir in mayonnaise, salt, and pepper; stuff mushroom caps with a heaping tablespoon, mounding in center.
4. Bake mushrooms until hot and lightly browned, about 20 minutes; if you prefer a bit of a crust, broil for 2 to 3 minutes. Serve hot.