Crab Stuffed Portobellos

(Sorry this was the best picture I got of it.)

2 portobello mushrooms, (5 oz each)

2 tbs olive oil

1 garlic clove, minced

1 can (6 oz) crabmeat, drained, flaekd and cartilage removed

5 tsp. mayonnaise

2 roasted sweet red pepper halves, drained

2 slices provolone cheese

Remove and discard stems from muchrooms. Place caps on a greased baking sheet. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 inches from the heat for 4-5 minutes or until tender.

In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted. Yield: 2 servings.

Notes: There is a reason for the roasted red pepper, I used fresh pepper and it was not tender at the end. I used shredded parmesan instead of provolone, I'm chicken when it comes to cheese I stay with the may 4 usually, cheddar, mozza, parmesona and havarti. I put the cheese on a step too soon but it was a nice crunchy cheese after it was all done. The whole thing was really good and I plan on making it again.

Mushroom Turnovers

I got this recipe from Appetizers by Company's Coming. i made these on my busy weekend a couple of weeks ago for my cousin's baby shower and my ladies night. They are faboo! A little time consuming too! I used canned mushrooms and always have tons of filling left over so the pastry can probably get pretty thin to use all the filling.










Mushroom Turnovers

Cream Cheese Pastry:
8 oz. (250g) cream cheese
½ c. butter or margarine
1½ c. flour

Have cheese and butter at room temperature. Put into bowl and beat together well. Mix in flour. Shape into ball. Chill at least 1 hour.

Filling:
3 tbs. butter
1 large onion, finely chopped
½ lb. fresh mushrooms, chopped
2 tbs. all-purpose flour
1 tsp. salt
¼ tsp. pepper
¼ tsp. thyme
¼ c. sour cream
1 egg, beaten

Combine butter, onion and mushrooms in frying pan. Sauté about 10 minutes until tender.
Add flour, salt and pepper and thyme. Stir together. Add sour cream. Stir until thickened. Remove from heat. Cool thoroughly.
Roll pastry fairly thin. Cut into 3-inch rounds. Place 1 tsp. filling in center of each circle. Dampen outer half edge with beaten egg. Fold over and press edges together with fork or fingers to seal. Arrange on greased baking sheet. Cut tiny slits in top of each.
Brush tops with beaten egg. Bake in 450°F oven for 10 minutes or until golden brown. Makes 3 or 4 dozen.

Note: To use canned sliced mushrooms rather than fresh, drain and chop 2-10oz. cans and add to onion. Just as delicious and always on hand.
To freeze ahead: Do not brush with egg. Freeze on try. Transfer frozen turnovers to carton or plastic bag. Before serving arrange on greased baking sheet. Brush with egg. Prick holes in tops. Bake in 350°F oven for about 20 minutes until brown. If already cooked heat in 325°F oven for 15-20 minutes until hot.