Crab Stuffed Portobello on Israeli Cous Cous

4 portobello mushrooms, about 3: in diameter
olive oil
1/4 lb. crabmeat (the real thing, please)
1 cup soft breadcrumbs
1/4 cup chopped celery
2 T. finely chopped onion
1 tsp. dried Italian seasoning
1/4 cup half and half
2 T. melted butter
pinch of salt and pepper
1/2 cup grated Parmesan cheese

Clean mushrooms, remove stems and brush inside and outside with olive oil. Place on a baking sheet with gill side up.

In a bowl, combine the crabmeat, breadcrumbs, celery, onion, Italian seasoning, half and half, melted butter and salt and pepper. Divide the filling into fourths and fill the center of each mushroom, pressing lightly to compact the stuffing. Top with cheese. Bake in preheated 350 degree oven for 15-20 minutes until filling is golden brown and mushrooms are cooked through.
Israeli (Mediterranean) Cous Cous
2 T. butter
2 T. chopped onion
2 cups Israeli cous cous (pearl size)
4 cups chicken broth
1/2 cup chopped red peppers
4 cups coarsely chopped fresh spinach leaves
salt and pepper to taste

In a medium saucepan, heat butter and saute the onion until soft. Add cous cous and broth; cover; simmer for 10 minutes, stirring often. Remove from heat. Add red peppers, spinacfh and salt and pepper to taste. Toss well until spinach leaves have wilted slghtly. Divide mixture into 4 soup bowls or serving dishes. Top each with one mushroom and garnish with chopped fresh Italian parsley. Serves 4.

Add comment