Tropical Stuffed Portobello Recipe

Best with Sunkist® Grapefruit

Prep Time - 25 Minutes

Serves:

4 Portobello mushroom caps, 3 oz. 5" diameter each, cleaned of gills and stems removed
4 tsp. olive oil
½ lb. Lump crabmeat
10 oz. Sunkist® grapefruit pieces
¼ cup Green onions, chopped
4 tsp. Whole grain mustard
2 tsp. Fresh dill, chopped
1 cup Breadcrumbs
¼ cup Mayonnaise
1/6 tsp. Salt
1/6 tsp. Pepper
2 oz. Baby lettuce
¼ cup Sunkist® Grapefruit Tartar Sauce (see recipe)

Brush each mushroom cap with 1 tsp. olive oil
Grill mushroom caps quickly, only about 30 seconds-1 minute per side
Remove from grill, cool
Combine crabmeat, 24 oz. Sunkist grapefruit pieces, green onions, mustard, dill, breadcrumbs, mayonnaise, salt and pepper to make filling
Assemble remaining mushroom caps
Place mushroom caps on baking sheet, cover, and hold refrigerated until service
Bake one mushroom cap in preheated 425 degree F oven for 7-8 minutes until mixture is heated through and lightly browned
Place baked mushroom cap in center of serving plate, surround with 1/2 oz. of baby lettuce, 1/2 oz. of Sunkist grapefruit pieces and drizzle with 1 tablespoon of Sunkist Grapefruit Tartar Sauce