Name: Angelo's Fairmount Taverns Portabella Mushrooms & Crab Scampi Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 medium Portabella mushrooms; 1 cup Jumbo lump crabmeat; 2 tablespoons Olive oil; 4 tablespoons Butter; 4 cloves Garlic cloves; 1 cup White wine; 2 tablespoons Lemon juice; 2 tablespoons Parsley; to taste Salt; to taste Black pepper

Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Jumbo lump crabmeat and portabella mushrooms sauteed in scampi sauce (lemon, butter and white wine sauce)

Preheat your oven to 375°F (190°C). Clean the portabella mushrooms and remove the stems. Place them on a baking sheet, gill side up.

Prepare the Mushrooms

In a skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Sauté the Garlic

Pour in the white wine and bring to a simmer. Allow to cook for about 3-4 minutes. Add the jumbo lump crabmeat, lemon juice, and season with salt and black pepper. Stir gently to combine.

Add Wine and Crab

Spoon the crab and wine mixture evenly into each portabella mushroom cap.

Fill the Mushrooms

Dot the remaining butter on top of the filled mushrooms. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender.

Bake the Mushrooms

Remove from the oven and sprinkle with chopped parsley before serving. Enjoy your Portabella Mushrooms & Crab Scampi!

Garnish and Serve