On nights when my hubby and I are home alone I like to make dinner a little special. So on this special night I decided to load up some beautiful Portobello mushrooms with lots of crab and some sea scallops too. A little wine, a little candle light, a little jazz and the mood is set. This dish was a delight to both of us and the perfect amount of fare for each…

Portobello Mushrooms Stuffed With Crab, Scallops and Onions
2 large Portobello mushrooms
16 oz of very good lump crab meat
4 large sea scallops
3/4 to 1 cup mayonnaise
1 Tbs Dijon mustard
1 Tbs Worcestershire
1 Tbs lemon juice
1 Tbs horseradish
1 Tbs old bay
3 Tbs fresh chopped parsley
1 egg
1/2 cup fresh bread crumbs
1 onion chopped
1 cup French’s French Fried Onions

Preheat oven to 425 °F. Start by cleaning the inside of the mushrooms.  Use a spoon to scoop out the bitter black that is inside the mushroom until you have only the meaty white flesh. Place lump crab meat without juice in a bowl and gently mix with bread crumbs, mayonnaise, mustard, Worcestershire, lemon juice, horseradish, old bay, parsley and egg.

Slice each of the large scallops into about 6 pieces. Add scallops to the mix and gently toss them in. Stuff each mushroom generously with mixture. (Use two mushrooms for a meal or four mushrooms for an appetizer).

Sauté onions until soft and place on top of crab mixture. Top sautéed onions with 1/2 cup each of the French’s French Fried Onions and some more fresh parsley. Place mushrooms on a baking sheet that is either lined with parchment paper or sprayed with Pam. Place baking sheet in preheated oven and bake for 10 to 12 minutes. Turn broiler to Hi and continue heating for 2 minutes more. Remove from oven and top with a squeeze of lemon.

Enjoy!

Heidi

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