Cheese Trays

Crab and Gorgonzola Grilled Portabello Mushroom Salad

Add to favorites
My Favorites
Email this recipe
Print this recipe


At a glance
Cooking Method

4 lg portabello mushrooms
6 brown mushrooms, hopped
1 sm onion, diced
1 celery stalk, diced
2 T butter
Kosher salt
1 T fresh lemon thyme, chopped
8 oz lump crab meat
8 oz Gorgonzola cheese
1/4 c breadcrumbs
1/2 c parsley, chopped
2 T garlic chili oil


Wipe mushrooms to clean. Trim steams. Remove dark fins from portabellos. Set them aside.

Sauté brown mushrooms and all ingredients, including lemon thyme. Set aside to cool.

Fold in crab, cheese parsley and breadcrumbs. Brush portabellos with chili oil Grill hollow side down until lightly brown. Turn over and fill with crab mixture. Cook until bubbly. 


Featured Recipe

Irish Seafood Chowder
Irish Seafood Chowder