Recipe: Crab-stuffed Portobello, courtesy of Phillip Gulis of Luce.

Yield

serves 8

Ingredients •8 large portobello mushrooms, stems and gills removed •2 Tablespoons extra virgin olive oil •1/3 cup balsamic vinegar •Salt and pepper to taste •1/3 cupblended oil Crab mix •1 can of jumbo lump crab meat •1/4 cupred onion, small dice •2 Tablespoons poblano pepper, small dice •2 Tablespoons red pepper, small dice •Zest of 1 lemon •Juice of ½ lemon •2 Tablespoons mayonnaise •1/4 cup of bread crumbs •2 large egg yolks •1 teaspoon of finely chopped oregano •1 teaspoon of finely chopped chives •Salt and pepper to taste Procedure

Pre-heat oven 400 degrees. Lay the portobellos upside down on a sheet pan, drizzle with olive oil and season as desired.Roast them until tender in the center, about 10 minutes. Remove them from the oven and while still hot pourthe balsamic vinegar over the mushrooms, ensuring each one is evenly coated. If necessary, usea pair of tongs to help coat the mushrooms in the balsamic vinegar. Allow to cool.

For the crab, place all ingredients in a large bowl and mix gently taking care to notbreak up thelargepieces of crab (the bigger the chunks, the nicer the presentation). Allow the mix to rest in the refrigerator for at least 1 hour.

Assemble: Leaving the portobellos upside down, spoon enough of the crab mix onto the mushroom to cover the undersurface of the mushroom.

When ready to cook: Pre-heat oven back to 400degrees. Bring 1 tablespoon of blended oil to high heat in a large sautee pan. Sear (crab side down) until a golden color is achieved. Place onto the same sheet pan (crab side up). Repeatthis step until allmushrooms have been seared,placing themall on the same sheet pan. Bake for 8 to 10 minutes, untilthey arehot all the way through.