ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh rosemary
  • 4 portobello mushrooms caps, stems removed
  • ½ cup mayonnaise
  • 1 lemon, juiced
  • 2 teaspoons lemon zest
  • 1 tablespoon butter
  • ½ lb fresh lump crabmeat, diced
  • 4 hamburger buns

directions

1. USE DIRECT METHOD
2. In a small bowl whisk together oil, vinegar, basil, and rosemary. Place
3. with mushrooms in resealable plastic bag; close and return to thoroughly
4. coat mushrooms. Marinate 15 minutes.
5. Remove mushrooms from marinade; reserve marinade. Place mushrooms in
6. center of cooking grate. Grill 16 minutes, turning once halfway through
7. grilling time and brushing occasionally with reserved marinade.
8. Meanwhile, in a small bowl mix mayonnaise, lemon juice, and lemon zest.
9. Set aside. In a small skillet melt butter. Add crabmeat and heat
10. through, stirring frequently. Toast buns.
11. Spread mayonnaise mixture on bottom and top halves of each toasted bun.
12. Place portobello mushrooms, cap-side up, on bottom half of each bun. Fill
13. mushroom caps with equal amounts of crabmeat. Cover with top half of bun.

Categories

Web

Keywords

Fish, Shellfish, Vegetables

MacGourmet downloadCrab-Stuffed Portobello Mushroom Burgers. To import, drag image to your MacGourmet recipe box.

source

Ray Golden in Grill Out Times

servings/yield

4 servings