Portobello Mushrooms Stuffed With Crab, Scallops and Onions

Portobello Mushrooms Stuffed With Crab, Scallops and Onions
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, mayonnaise, mustard, Worcestershire, lemon juice, horseradish, old bay and parsley.

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. Bake in preheated oven for 10 to 12 minutes. Turn broiler on Hi and continue heating for 2 minutes more. Top with a squeeze of lemon and eat.



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