This is one of my favorite dishes at Love and War in Texas. I can't find their exact recipe, but this is a close replica of it to make at home. One giant mushroom is probably enough for a main dish ... They serve it with brown rice, Pico de Gallo, and lightly creamed spinach with melted Jack cheese on top. YUMMY!
|
6 large portobello mushrooms, caps about 5-6” inches in diameter
2 slices firm-textured fresh bread, crusts trimmed
Extra-virgin olive oil……………………………......…Kosher salt and pepper, to taste
2 TB finely chopped onion……………………..........3 garlic cloves, finely chopped
1/4 cup mayonnaise………………………….....……1/4 tsp. hot pepper sauce (Tabasco)
1/2 tsp. Worcestershire sauce……….……….....….1 tsp. freshly grated lemon zest
1-1/2 TB fresh lemon juice………….………….....…1 TB Creole or spicy mustard
1/4 cup finely chopped parsley….……………....…1 TB chopped fresh thyme leaves
3 oz. (3/4 cup) grated Jack cheese…….…….....…..1 lb. fresh lump crabmeat
2-3 TB melted butter……………………………...….1/3 cup dry white wine or water
***
Brush off any dirt from the mushroom caps. Cut off the stems, cutting each stem into quarters. Pulse/chop them in a food processor for a few seconds (coarse chop). Transfer the mushrooms to a small bowl. Set aside. ** Process the bread in a food processor to make fine crumbs. Transfer them to a small bowl. Set aside.
Line a large rimmed baking sheet with foil and brush with some of the olive oil. With a spoon, scrape away the brown gills from the insides of the mushroom caps. Brush the caps all over with olive oil and put them on the baking sheet with their cavities facing up. Season them lightly with salt and pepper.
Heat 2 TB olive oil in a large skillet over medium heat. Add onions and garlic and cook (about 30 seconds). Add the chopped mushroom stems and cook, stirring often, until they’re lightly browned and separated, about 5 minutes. Remove pan from heat and let stand until needed.
FILLING: In a large bowl, whisk together mayonnaise, 1/2 tsp. Kosher salt, 1/4 tsp. pepper, Tabasco, Worcestershire, lemon zest, lemon juice, mustard, parsley and thyme. Stir in 1/2 cup of the grated cheese and 1/2 cup of the fresh breadcrumbs. (The mixture will be thick.) Combine the remaining breadcrumbs with the remaining 1/4 cup cheese to use as a topping for the filled mushroom caps.
Separate the crabmeat into pieces and add to the bowl with the filling. Fold together gently to keep the crab pieces as intact as possible. (Taste and adjust the seasoning if necessary.) Divide the filling among the mushroom caps, mounding it slightly in the center. Sprinkle each mound of crab filling with about 1 TB breadcrumb/cheese mixture. Drizzle the topping evenly with the melted butter.
Preheat oven to 400. Carefully pour the white wine or water into the pan around the mushroom caps. Bake for 15-20 minutes, until cooked through and nicely browned.
Serves 6 ……… good with brown rice and creamed spinach with melted Jack cheese