PORTOBELLO PASSION
Source of Recipe
I Can't Believe It's Not Butter! ®
List of Ingredients
8 Tbsp. I Can't Believe It's Not Butter! ® Spread
2 to 3 large portobello mushrooms, ribs removed
2 Tbsp. Worcestershire sauce
2 small red and/or yellow bell peppers, chopped
8 ounces fresh, frozen or canned crabmeat
1 Tbsp. finely chopped oregano or 1 tsp. dried oregano leaves, crushed
1/4 tsp. salt
1/8 tsp. ground white pepper
Pinch ground red pepper
1/3 cup chopped shallots or onions
1 cup heavy or whipping cream
1/2 cup dry white wine or chicken broth
1/4 cup orange juice
1 tsp. grated orange peel (optional)
Recipe
Preheat oven to 375°.
In 12-inch skillet, melt 2 tablespoons I Can't Believe It's Not Butter! ® Spread over medium heat and cook mushrooms with Worcestershire sauce 4 minutes, turning once. Remove mushrooms and arrange on baking sheet.
In same skillet, melt 2 tablespoons Spread over medium-high heat and cook red peppers, stirring occasionally, 4 minutes or until almost tender. Stir in crabmeat, oregano, salt and white and red pepper. Evenly spoon crab mixture into mushrooms. Bake 10 minutes or until heated through.
Meanwhile, in 10-inch skillet, melt remaining 4 tablespoons Spread over medium heat and cook shallots, stirring occasionally, 4 minutes or until lightly golden. Stir in cream, wine, orange juice and orange peel. Bring to a boil over high heat. Reduce heat to medium and continue boiling, stirring occasionally, until mixture thickens, about 3 minutes; strain. To serve, evenly pour sauce onto plates and arrange mushrooms on sauce.
Serves: 2
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