Portobello Passion

Name: Portobello Passion
Ingredients: 8 tablespoons I Can't Believe It's Not Butter!(R) Spread; 2 1/2 portobello mushrooms ribs removed; 2 tablespoons worcestershire sauce; 2 red bell pepper, sliced; 8 ounces frozen crabmeat, thaw and drain; 1 tablespoon dri oregano leaves, crush; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper; 1 pinch ground red pepper; 1/3 cup onions; 1 cup whipping heavy cream; 1/2 cup dry white wine or chicken broth; 1/4 cup orange juice; 1 teaspoon orange

14 ingredients

4 steps

Ingredients

8 tablespoons I Can't Believe It's Not Butter!(R) Spread
2 1/2 portobello mushrooms ribs removed
2 tablespoons worcestershire sauce
2 red bell pepper, sliced
8 ounces frozen crabmeat, thaw and drain
1 tablespoon dri oregano leaves, crush
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pinch ground red pepper
1/3 cup onions
1 cup whipping heavy cream
1/2 cup dry white wine or chicken broth
1/4 cup orange juice
1 teaspoon orange

Directions

1

Preheat oven to 375°.
2

Melt 2 tablespoons I Can't Believe It's Not Butter!(R) Spread in 12-inch skillet over medium heat and cook mushrooms with Worcestershire sauce 4 minutes, turning once. Remove mushrooms and arrange on baking sheet.
3

Melt 2 tablespoons Spread in same skillet over medium-high heat and cook red peppers, stirring occasionally, 4 minutes or until almost tender. Stir in crabmeat, oregano, salt and white and red pepper. Evenly spoon crab mixture into mushrooms. Bake 10 minutes or until heated through.
4

Meanwhile, melt remaining 4 tablespoons Spread in 10-inch skillet over medium heat and cook shallots, stirring occasionally, 4 minutes or until lightly golden. Stir in cream, wine, orange juice and orange peel. Bring to a boil over high heat. Reduce heat to medium and continue boiling, stirring occasionally, until mixture thickens, about 3 minutes; strain. Evenly pour sauce onto plates and arrange mushrooms on sauce to serve.