2 portobello mushrooms, (5 oz each)
2 tbs olive oil
1 garlic clove, minced
1 can (6 oz) crabmeat, drained, flaekd and cartilage removed
5 tsp. mayonnaise
2 roasted sweet red pepper halves, drained
2 slices provolone cheese
Remove and discard stems from muchrooms. Place caps on a greased baking sheet. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 inches from the heat for 4-5 minutes or until tender.
In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted. Yield: 2 servings.
Notes: There is a reason for the roasted red pepper, I used fresh pepper and it was not tender at the end. I used shredded parmesan instead of provolone, I'm chicken when it comes to cheese I stay with the may 4 usually, cheddar, mozza, parmesona and havarti. I put the cheese on a step too soon but it was a nice crunchy cheese after it was all done. The whole thing was really good and I plan on making it again.