Heat a sauté pan on medium and once it's hot, add butter and melt it.
4 tablespoons butter
Add bell pepper and sauté for 3 minutes. Add the diced mushroom stems and garlic and sauté for 5 minutes or until done.
1/4 red bell pepper, mushroom stems, 2 cloves garlic
Preheat oven to 375 F and line a jelly roll pan with foil.
Take the pan of veggies off the heat and add the crabmeat, bread crumbs, old bay seasoning, parmesan cheese, parsley and salt. Stir until combined.
4 ounces crabmeat, 1/2 cup panko bread crumbs, 1/8 teaspoon Old Bay seasoning, 3 tablespoons parmesan cheese, 2 teaspoons dried parsley, 1/4 teaspoon salt
Take a teaspoon and scoop some crabmeat mixture and heap the stuffing in each mushroom cap and line them up on the pan.
10 ounces portobello mushrooms
If you have extra crab mixture, place in a ramken and put it on the pan with the mushrooms.
Liberally drizzle olive oil over mushrooms and bake for 25 minutes or until done.
1 tablespoon olive oil
Place stuffed mushrooms on a serving dish.
Eat
Smile
Enjoy