Stuffed Portobello Mushrooms Topped with Cheese

Stuffed Portobello Mushrooms Topped with Cheese

What You Need:

2 (5 oz) Portobello mushrooms
2 T of olive oil
1 garlic clove, minced
1 (6 oz.) can crabmeat, drained and flaked
5 t mayonnaise
1 sweet red pepper, halved and roasted
2 provolone cheese slices

How to Make It:

Remove the stems from the mushrooms and discard.
Heat the broiler while preparing the stuffed mushrooms.
Spray a baking sheet with a non stick cooking spray.
Pour the oil into a small mixing bowl.
Whisk the garlic into the oil.
Brush the mushroom caps well with the oil mixture.
Place the prepared mushrooms on to the baking sheet.
Broil 6 inches from the heat for 5 minutes or until tender.
Remove the mushrooms from the broiler.
Place the crabmeat into a bowl.
Fold the mayonnaise into the crabmeat until well combined.
Place a red pepper half into each mushroom half.
Divide the crab mixture between the two mushrooms.
Lay a slice of cheese on top of each mushroom half.
Return to the broiler for 1 minutes or until the cheese has begun to melt.

Makes 2 servings