INGREDIENTS:

2 large portabella mushroom caps

1 pouch or small can crabmeat

¼ cup chopped onions (fresh or dried)

¼ cup seasoned bread crumbs

½ tsp poultry seasoning or Old Bay seasoning.

Mozzarella cheese for top

Olive oil and balsamic vinegar dressing for marinade

METHOD:

Heat the outdoor grill to medium temp.

Marinate mushrooms in olive oil/balsamic vinegar dressing at least an hour before mealtime.

Without draining, top gilled sides of mushrooms with a mixture of the crab, onion, breadcrumbs and seasoning.

Top mushrooms with mozzarella cheese, and baste with dressing.

Place mushrooms over direct heat for approximately 10 minutes, or until mushrooms are tender and cheese is melted. Do not turn, and cook in a closed grill.

Serve with a chilled salad.

This recipe will serve two. One large mushroom cap per person. For a bit tangier taste, try using Asiago cheese in place of the mozzarella. These stuffed mushrooms also make delicious canapés, using Cremini mushrooms (baby portabellas.)

From "The Frugal Yacht"