Seafood lovers, we want to see lots of thumbs-up for this recipe!
Illustrated photo by Kurman Communications, Inc, licensed under CC by 2.0
½ cup onion, diced
3 garlic cloves, chopped
¼ cup fresh basil, diced
1 celery stalk, washed and chopped
½ teaspoon fresh rosemary, minced
1 can (6 ounces) crab meat, drained
1 pound lobster tail, deshelled and chopped
1 cup breadcrumbs
½ cup Parmesan cheese, grated
½ cup mozzarella cheese, shredded
¼ cup mayonnaise
8 Portobello mushrooms, washed & pat-dried, stems removed
Preheat oven to 350°F.
Heat olive oil in a heavy large skillet in medium-high heat.
Sauté onion & celery for 5 minutes or till softens with basil, garlic, and rosemary.
In a bowl, mix in crabmeat, lobster, breadcrumbs, cheeses, and mayonnaise with the cooked veggie.
Season with salt and pepper (crab meat is already salty so go easy on the salt).
Arrange Portobello mushrooms, rounded side down on an oiled baking sheet.
Spoon into the mushroom caps with mixed filling.
Bake mushrooms in a baking dish until tender and filling begins to brown on top, about 15 minutes.
Sprinkle with the remaining shredded cheese on top, bake another 5 minutes. Serve hot.