Crab Stuffed Portabellas and Citrus-Mustard Dressed

Name: Crab Stuffed Portabellas and Citrus-Mustard Dressed Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup extra virgin olive oil; 4 large portabella mushroom caps, wiped clean with damp cloth; McCormick's Montreal Brand steak seasoning; 3 tablespoons butter, softened; 1 bay leaf; 2 celery ribs, chopped; 1 small onion, chopped; 1 small red bell pepper, chopped; salt; fresh ground black pepper; 2 teaspoons Old Bay Seasoning; 2 teaspoons hot sauce; 6 ounces lump crabmeat; 3 slices white bread, toasted; 1 cup chicken broth; 2 -3 tablespoons chopped flat leaf parsley; 1 tablespoon lemon curd; 2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; ⅓ cup extra virgin olive oil; salt; fresh ground black pepper; 1 (8 ounce) bag mixed baby greens

Servings: persons

¼ cup extra virgin olive oil
4 large portabella mushroom caps, wiped clean with damp cloth
McCormick's Montreal Brand steak seasoning
3 tablespoons butter, softened
1 bay leaf
2 celery ribs, chopped
1 small onion, chopped
1 small red bell pepper, chopped
salt
fresh ground black pepper
2 teaspoons Old Bay Seasoning
2 teaspoons hot sauce
6 ounces lump crabmeat
3 slices white bread, toasted
1 cup chicken broth
2 -3 tablespoons chopped flat leaf parsley
1 tablespoon lemon curd
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
⅓ cup extra virgin olive oil
salt
fresh ground black pepper
1 (8 ounce) bag mixed baby greens

1
Heat a grill pan or large nonstick skillet over med-high heat.
2
Pour olive oil in a small dish; using a pastry brush, coat mushroom caps with oil.
3
Grill mushrooms about 10 minutes or until tender, and season with Montreal Steak Seasoning.
4
Preheat a skillet over med-high heat.
5
Add olive oil (what is left from brushing the mushrooms) to the skillet and combine with 2 tablespoons butter; let butter melt into oil and add bay leaf, celery, onion, and bell pepper; season with salt, pepper, and Old Bay Seasoning; cook 3-5 minutes or until almost tender.
6
Add hot sauce to vegetables; run your fingers through the crab to make sure there are no pieces of shell in the meat.
7
Break up the crabmeat with fingertips and mix into vegetables.
8
Butter toasted bread with remaining butter; cut toast into small dice; add toast to vegetables and moisten stuffing with chicken broth.
9
Adjust seasonings to taste.
10
Top cooked portobello caps with stuffing; garnish with chopped parsley.
11
To make the salad dressing: combine the lemon curd, vinegar, and mustard in a bowl, using a whisk.
12
Whisk in the olive oil in a slow stream and season with salt and pepper.
13
Add lettuce to a bowl and drizzle dressing over the top.
14
Serve mushrooms caps with greens on the side.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: ¼ cup extra virgin olive oil, 4 large portabella mushroom caps, wiped clean with damp cloth, McCormick's Montreal Brand steak seasoning, 3 tablespoons butter, softened, and more.

Yes, Crab Stuffed Portabellas and Citrus-Mustard Dressed Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Stuffed Portabellas and Citrus-Mustard Dressed Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions