Crabmeat stuffed Portobello Mushroom Caps

By mluoceanbeach

Grill mushrooms first

Ingredients

• 4 large Portobello mushroom caps, stemmed
• 3 tbsp olive oil
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 2 tbsp unsalted butter
• 1/4 cup onions, small dice
• 2 tbsp a/p flour
• 1 cup whole milk
• Pinch Nutmeg
• 1/2 lb lump crabmeat, picked over
• 1/3 cup grated Gruyere
• 4 tsp bread crumbs

Details

Adapted from foodnetwork.com

Preparation

Step 1

• Preheat oven to 400 degrees
• Peel the brown skin from the tops of the mushrooms to reveal the cream color stem
• Toss the caps with the 2 tbps oil, and season with 1 tsp salt and ½ tsp pepper
• Place the caps on an aluminum foil lined baking sheet, stem up, and roast in the oven until well roasted and browned, about 35-40 min
• Remove from the oven and cool 10 min
• Set a 1 quart saucepan over medium heat and melt the butter
• Add the onions and sauté’ until translucent, about 3 min
• Sprinkle the flour into the pan and stir to form a roux
• Continue to cook the roux, for 2-3 min before adding the milk
• Bring to a boil and reduce to a simmer, season with remaining salt and pepper and nutmeg
• Cook the béchamel for 5 min before removing from heat
• Allow the mixture to cool slightly before folding in the crabmeat and cheese
• Combine the bread crumbs with the remaining oil
• Spoon 1/3 cup of the béchamel over each mushroom cap, sprinkle with 1 tsp bread crumb mixture over each cap
• Place in the oven and roast until the béchamel is bubbling and lightly browned on the edges, about 8-10 min
• Serve immediately