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Crab Stuffed Portabellas and Citrus-Mustard Dressed Greens

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“Rachael Ray”

Ingredients Nutrition


  1. Heat a grill pan or large nonstick skillet over med-high heat.
  2. Pour olive oil in a small dish; using a pastry brush, coat mushroom caps with oil.
  3. Grill mushrooms about 10 minutes or until tender, and season with Montreal Steak Seasoning.
  4. Preheat a skillet over med-high heat.
  5. Add olive oil (what is left from brushing the mushrooms) to the skillet and combine with 2 tablespoons butter; let butter melt into oil and add bay leaf, celery, onion, and bell pepper; season with salt, pepper, and Old Bay Seasoning; cook 3-5 minutes or until almost tender.
  6. Add hot sauce to vegetables; run your fingers through the crab to make sure there are no pieces of shell in the meat.
  7. Break up the crabmeat with fingertips and mix into vegetables.
  8. Butter toasted bread with remaining butter; cut toast into small dice; add toast to vegetables and moisten stuffing with chicken broth.
  9. Adjust seasonings to taste.
  10. Top cooked portobello caps with stuffing; garnish with chopped parsley.
  11. To make the salad dressing: combine the lemon curd, vinegar, and mustard in a bowl, using a whisk.
  12. Whisk in the olive oil in a slow stream and season with salt and pepper.
  13. Add lettuce to a bowl and drizzle dressing over the top.
  14. Serve mushrooms caps with greens on the side.

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