4 large 5” portabello mushrooms
20 stalks of asparagus
12 cup sour cream
4 slices provolone cheese
1/2 cup crab meat (about 2 crab legs. I like the real stuff imitation and canned didn’t taste the same.)
olive oil
salt and pepper to taste
Remove stems from mushrooms and dice into small pieces. Wash trim off woody ends of asparagus. Take 8 spears and chop into 1” pieces. Sauté the diced mushrooms and asparagus over medium heat in about 1 tsp olive oil. I like mine to be a little crisp still not mushy. Cook the rest of the asparagus to your liking. Set aside.
Cook mushroom caps in olive oil until soft. About 1 minute on each side.
When done put mushroom on cookie sheet with the bottom up.
Turn on oven and set to broil.
Spread 1 TBS sour cream on each mushroom top. Stick under broiler until hot and bubbly. The sour cream will begin to set slightly.
Leave the mushrooms on the cookie sheet. Top each mushroom with diced asparagus and mushrooms and 2 Tablespoons crab meat. The crab adds a little flavor, but there isn’t a lot on it. Finally, place a slice of provolone cheese on the very top.
Put back under broiler and when cheese is melted take out. Serve with 4 slices of asparagus.
Serves 4
About 207 calories each including asparagus on the side
No comments:
Post a Comment