- 4 large portobello mushrooms, wiped clean (stems removed and diced)
- 5 tablespoons olive oil, divided
- salt
- freshly ground black pepper
- 2 tablespoons butter
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 2/3 cup crushed buttery round crackers
- 1 1/2 (6 ounce) cans crabmeat, drained
- 1 cup shredded Italian cheese blend
- Preheat your oven's broiler.
- Brush both sides of the mushrooms with 3 tablespoons of oil. Sprinkle lightly with salt and pepper, and arrange on a lipped cookie sheet. Broil on highest rack, turning once, until golden and almost cooked through, about 5 minutes. Remove mushrooms and reset oven to 400 degrees F (200 degrees C).
- Meanwhile, heat remaining oil and butter in a medium skillet over medium-high heat. Stir in mushrooms stems and onions and lightly seasoning with salt and pepper. Cook until tender, about 4 minutes. Add garlic and cook until fragrant, about 1 minute longer. Transfer mushroom mixture to a medium bowl and stir in crackers and crabmeat.
- Spoon a portion of filling into each mushroom cap and top with cheese. Bake on middle oven rack until filling is heated though and cheese melts, about 15 minutes.