Crab-Stuffed Portobellos
Crab-Stuffed Portobellos might be just the main course you are searching for. One serving contains 154 calories, 18g of protein, and 5g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have mayonnaise, crabmeat, dash of ground pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet.
Instructions
Remove brown gills from the undersides of mushrooms using a spoon; discard gills.
Remove and discard stems. Set mushroom caps aside.
Beat cream cheese at medium speed of a mixer until smooth.
Add green onions and the next 4 ingredients (green onions through pepper); beat well. Stir in crabmeat, tomatoes, and cheese. Spoon mixture evenly into mushroom caps; sprinkle each cap with 1 tablespoon breadcrumbs, and place on a baking sheet.
Bake at 425 for 15 minutes or until tops are lightly browned.
Recommended wine: Chardonnay, Muscadet, Riesling
Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.
Hahn Winery Santa Lucia Highlands Chardonnay
Rich and layered, with silky notes of peach, nectarine, ripe pear and vanilla.