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    Portabella and Crab Salad

    Source of Recipe


    List of Ingredients

    Difficulty: Easy
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Yield: 2 appetizer portions

    2 large portobello mushroom caps
    4 cloves garlic, peeled and sliced
    1/2 fennel bulb, thinly sliced
    1/2 cup extra-virgin olive oil plus 2 teaspoons
    2 sprigs fresh rosemary
    Kosher salt and freshly ground black pepper
    1 cup jumbo lump crabmeat, picked over
    1 teaspoon chopped fresh tarragon leaves
    1 teaspoon chopped fresh chives
    1 teaspoon chopped fresh parsley leaves


    Preheat oven to 375 degrees F.
    Arrange 2 pieces heavy-duty aluminum foil (or 4 pieces regular
    aluminum foil doubled up to make 2 pieces) on a work surface.
    Place 1 abalone mushroom on each piece of foil. Sprinkle half the
    sliced garlic and half the sliced fennel on and around each of the
    mushrooms. Drizzle 1/4 cup of extra-virgin olive oil over each
    mushroom, being careful not to allow the excess oil to drip off of
    the foil. Season mushrooms well with salt and pepper and place 1
    sprig of rosemary on each mushroom. Seal the foil around the
    mushrooms, and bake for 20 to 25 minutes, or until tender and
    While the mushrooms are roasting, combine the crabmeat, 1/2 teaspoon
    of tarragon, 1/2 teaspoon of chives, and 1/2 teaspoon of parsley in
    a small bowl. Drizzle the remaining 2 teaspoons of olive oil over
    the salad and season salt and pepper. Toss well to combine. Chill
    until ready to serve the mushrooms.
    To serve, remove the mushrooms from the foil packages, reserving all
    the vegetables and juices from each packet. Slice each mushroom
    thinly on an angle, season again with salt and freshly ground pepper
    and fan the slices onto 2 appetizer plates. Arrange the sliced
    vegetables on top of the mushrooms. Sprinkle the crabmeat salad over
    each mushroom and season with the remaining herbs. Drizzle the
    reserved oil from the packets over each mushroom and serve




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