        
|
 
Tropical Grapefruit Stuffed Portobello
- 4 Portobello mushroom caps, 3 oz. 5" diameter each, cleaned of gills and stems removed
- 4 teaspoons Olive oil
- ½ lb. Lump crabmeat
- 10 oz. Sunkist® grapefruit pieces
- ¼ cup Green onions, chopped
- 4 teaspoons Whole grain mustard
- 2 teaspoons Fresh dill, chopped
- 1 cup Breadcrumbs
- ¼ cup Mayonnaise
- 1/6 teaspoon Salt
- 1/6 teaspoon Pepper
- 2 oz. Baby lettuce
- ¼ cup Sunkist® Grapefruit Tartar Sauce (see recipe below)
Procedures:
- 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, 8 oz. Sunkist grapefruit pieces, green onions, mustard, dill, breadcrumbs, mayonnaise, salt and pepper to make filling.
- Lay one mushroom cap on work surface. Fill with 5 oz. of Sunkist grapefruit and crab meat stuffing. Press gently to edges of mushroom cap, without compacting filling. Assemble remaining mushroom caps.
- Place mushroom caps on baking sheet, cover, and hold refrigerated until service.
To make one portion:
- Bake one mushroom cap in preheated 425°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 ½ oz. of baby lettuce, ½ oz. of Sunkist grapefruit pieces and drizzle with 1 tablespoon of Sunkist® Grapefruit Tartar Sauce.
Makes 4 Portions
Sunkist® Grapfruit Tartar Sauce
- 2 tablespoons Sunkist grapefruit zest
- 2 tablespoons Sunkist grapefruit juice, fresh
- 1 cup Tartar sauce, prepared
To make:
- Combine Sunkist grapefruit zest and Sunkist grapefruit juice with tartar sauce.
- Cover and chill for 2 hours. Hold refrigerated until ready to use.
Makes 1 cup
 |
 |
 |
|
|
