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Smokey Dungeness Crab, Stuffed Portabella Mushrooms Topped with Grilled Asparagus and a Fresh Garden Greens and Mozzarella Salad

Notes: 

So, I’m in the grocery store and I discover that fresh asparagus, large portabella mushrooms and Dungeness crab are on sale. What could be easier to prepare for dinner and save a few bucks on some favorite food choices. Even better, the weather is warm and I don’t want to heat up the kitchen and house so all the ingredients lend themselves well to cooking outdoor on the grill.

We’ve got fresh lettuces and tomatoes growing in the container garden, some roasted beet vinaigrette left from a previous meal and some fresh mozzarella. The menu becomes smoked crab with melted butter, grilled portabella mushrooms stuffed with caramelized onions and topped with grilled asparagus and a side salad of fresh greens, tomatoes, mozzarella and roasted beet vinaigrette. Yum!

Toss in the glass of wine and …..

Enjoy!

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For the roasted beet vinaigrette place the beet, 1 tsp. of the lemon juice, 1 tbsp. olive oil, basil, garlic, scallion leaf, pinch of salt and black pepper into the food processor and puree. Set aside.
Sauté the onions in a little butter with salt and pepper until the onions are slightly browned, remove and set aside in a bowl.
Using a spoon remove the “fins” from the underside of the mushroom cap. Pour one tbsp. of the oil into each upside down cap and sprinkle with salt and pepper. Let marinate until all the oil is absorbed into the mushroom cap then add the browned onions.
Toss the asparagus spears in a little oil and sprinkle with salt and pepper. Let rest until ready to cook.
Prepare your greens, slice the tomatoes, red pepper and cheese and plate as pictured. Set aside or in refrigerator while you cook the remaining ingredients.
Melt the butter and put into serving ramekins.
Place the Crab onto the top rack of the grill farthest away from the hot spot on the outdoor grill, the mushrooms, top down, stem up, onto a flat grill, marking side, which is over the hot spot of the grill also place the asparagus on the flat grill. Cook until moisture begins to come out of the stem of the mushroom then remove. The asparagus should take about the same length of time but take care not to overcook the asparagus to a limp soft mush.
When the crab, mushrooms and asparagus are cooked, plate immediately, dress the salad and serve.

See more at http://nutritionhealthnet.com/2011/12/14/smokey-dungeness-crab-stuffed-portabella-mushrooms-topped-with-grilled-asparagus-and-a-fresh-garden-greens-and-mozzarella-salad/

 

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