Chef Robert Barolin at City Square Café

PORTOBELLO MUSHROOM CAP FILLED WITH SEASONED CRAB MEAT, AND TOPPED WITH PARMESAN CHEESE

courtesy of Chef Robert Barolin at City Square Café, Manassas, Va.

INGREDIENTS:

4 each portobello mushrooms de-stemmed and cleaned
1/2 lb crab meat
2 cloves of garlic, finely chopped
1tbs chopped parsley
1tbs Old Bay seasoning
1 cup dry white wine
1 cup shredded parmesan cheese
1/2 cup extra virgin oil

METHOD:

In a sauce pan heat half the oil, place the mushrooms and cook until they reach a dark brown color.
Remove them and place them in a shallow roasted pan.
In a glass bowl, mix the crab meat with the garlic, parsley and seasoning.
In the sauce pan, heat the remaining oil and add the crab mixture, when hot, add the dry white wine and reduce the liquid to approx. a tablespoon.
Remove from heat, and use a soup spoon to fill the mushrooms caps.
Top with parmesan cheese and place in oven at 350 degrees, bake until cheese is au gratin.