Pink Parsley Original
6 large Portobello mushrooms
3 Tbs olive oil, divided
kosher salt and freshly ground black pepper, grated garlic, smoky paprika
1/4 cup minced shallot or white onion
1/4 cup mascarpone cheese (cream cheese can be substituted)
2 Tbs minced dried parsley
2 tsp lemon zest
1/4 cup grated Parmesan cheese
1 cup cubed brie (brie, rind removed, cut into 1/4-inch cubes)
1/4 cup panko bread crumbs
1 cup lump crabmeat, picked through for shells
juice of 1/2 lemon
Preheat the oven to 350 degrees.
Remove the stems from the mushrooms, chop them finely, and set aside. Arrange large caps in a single layer on a baking sheet drizzled with EVOO, open-side up. [I also drizzled EVOO on the inside of the caps.]
In a medium-sized bowl, toss the mushroom caps with 2 tablespoons of oil, salt, and pepper.
[Original directions] In a medium skillet, heat the remaining tablespoon of oil over medium heat. Saute the shallot and reserved mushroom stems until softened, 3-4 minutes. Remove from heat, stir in the mascarpone cheese, and transfer the mixture to the bowl.
[What I did] Being lazy, I just chopped the shroom caps and onion (I didn't have any shallots on hand), placed in a medium bowl and added mascarpone cheese and parsley, lemon zest, and the Parmesan cheese. With a fork, mash the cheese and other ingredients until well mixed, then add the panko bread crumbs, crabmeat, a few twirls of the garlic grater, salt and pepper, and mix together thoroughly. If it's too dry, squeeze half of the lemon juice into the mixture.
Spoon the filling into the mushroom caps, sprinkle smoky paprika over the top, and bake 20-25 minutes, or until the mushrooms are browned and the filling is hot and bubbly. Remove from oven and squeeze the remaining lemon juice over the mushrooms before serving.
This is an easy and very tasty dish, but if you'd like a bit more zing, add Old Bay Seasoning (1 tbsp or to taste) and maybe a dash of hot sauce.
And to prove I really made this dish, here's a candid of our kitchen table!