Stuffed Portobello Mushrooms With Wate..

Cooking Instructions

Remove the stems of the mushrooms and finely chop. Set aside.

To make the marinade: In a small bowl, mix together all of the ingredients. Brush the tops and the bottoms of the mushrooms with the marinade. Let the mushrooms marinate at room temperature for 30 minutes. Set aside the remaining marinade.

Grill the mushrooms (beginning with the top side) for 3 to 5 minutes on each side, or until the centers are soft. Drain on paper towels and set aside.

To make the filling: In a medium-sized saucepan, heat the reserved marinade and saute the reserved chopped mushroom stems, the garlic, and onions for 4 to 6 minutes, or until the onions are tender. Add the wine and lemon juice and simmer for 5 to 7 minutes. Stir in the bread crumbs, crabmeat, black pepper, Cajun spices, and paprika and mix well. Cover for 10 minutes. Add the salt and cayenne pepper.

Preheat oven to 375 F. Stuff the mushrooms with the filling. Place on a baking sheet and bake for 10 to 12 minutes. Place 1 mushroom on each small plate and drizzle the Watercress Remoulade over the top. Serve immediately.