Portobello Passion

Portobello Passion

Category: Entertaining

  • Recipe serves 2 servings

  • Prep Time 20 min

  • Cook Time 25 min


  • 8 Tbsp. I Can’t Believe It’s Not Butter!® Original Spread

  • 2 large portobello mushrooms, ribs removed

  • 2 Tbsp. Worcestershire sauce

  • 2 small red and/or yellow bell peppers, chopped

  • 8 ounces fresh crab meat or frozen or canned crab meat

  • 1 Tbsp. finely chopped fresh oregano or 1 tsp. dried oregano leaves, crushed

  • 1/4 tsp. salt

  • 1/8 tsp. ground white pepper

  • Pinch ground red pepper

  • 1/3 cup chopped shallots or onions

  • 1 cup heavy cream or whipping cream

  • 1/2 cup dry white wine or chicken broth

  • 1/4 cup orange juice

  • 1 tsp. grated orange peel (optional)


  • Preheat oven to 375°.

  • Melt 2 tablespoons I Can’t Believe It’s Not Butter!® 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.

  • 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 crab meat, oregano, salt and white and red pepper. Evenly spoon crab mixture into mushrooms. Bake 10 minutes or until heated through.

  • 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.

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