Stuffed Oh-la-la

Dan suggested the title, after finishing this dinner and throwing down his fork and knife and yelling at the top of his lungs with his hands thrown to the heavens. I think he had a spiritual experience.

Try this if you want to be moved...

Baked Crab and Cheese Stuffed Portabella Mushroom cap Dinner



Ingredients:
4 Portabella mushroom caps
2 tbsp margarine or butter (I used no-salt butter)
1/2 cup finely chopped red onion
2 garlic cloves finely minced
1 - 6 oz. can of crabmeat, drained and flaked
1/4 cup Gorgonzola (or any blueish cheese of your choice)
1/4 cup crumbled feta cheese
1 large egg - beat first with fork
3 Tbsp. bread crumbs (I used Italian flavored)
1 tbsp chopped parsley
2 tbsp chopped fresh dill
Zest of 1/2 Lemon
1 tsp paprika
pepper and salt to taste (fresh ground)

2 Tbsp. Fresh squeezed Lemon Juice
1/2 c. grated peccorino romano

Directions:
Prepare a cooking sheet by spraying with "Pam" or rubbing with olive oil. Place Mushroom caps facing upwards to receive the crab and cheese goodness. Reserve the mushroom stems for delicious things like beef stews, bolognese sauce, ecstasy.

Prepare the filling by dicing the onions and garlic and sauteing in the butter until softened. Drain the crabmeat and place in medium mixing bowl. Add cheeses to the crab and then stir in warm onion/garlic mixture to soften the cheese. After this stir in egg followed by bread crumbs, and spices including lemon zest. Stir till combined.

By tablespoonfulls, add to the mushroom caps, dividing evenly. Follow by dripping the lemon juice over each cap, slowly so that it seeps into the mixture and down into the mushroom without spilling over. This will combine and produce a juicy mushroom. Top with grated cheese and bake at 375 degrees for 25 mins or until cheese topping is lightly browned (baked) and melty.

I served this over fresh greens doused in rosemary infused olive oil, fresh squeezed lemon juice, red onion, salt, and pepper. I think now you can understand Dan's rapture.

We happened to pair this with a Genny Cream Ale from Genessee Brewing Company...word up Rochester!