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What a great weekend! The weather has been so perfect lately and I am trying to soak up as much of it as I can! On Saturday I went to the pool with a group of friends and then on a party boat in Lake Travis and yesterday (Sunday) Josh and I rode bikes around Town Lake and I decided I wanted to grill dinner outside to continue enjoying the nice weather. When we went out to eat with some friends a few weeks ago at Malaga (awesome Tapas restaurant downtown) we had a portobello mushroom stuffed with crab and it was so good I had been dieing to make it. In Denver, as an appetizer Sarah and I had a grilled artichoke and I liked the idea so I decided to make that also. When I went to the farmers market downtown on Saturday I bought an artichoke, portobello mushrooms and English peas…so I made a pea salad as well.

Crab Stuffed Portobello Mushrooms with Grilled Artichokes and English Pea Salad

Crab Stuffed Portobello Mushrooms

Servings: 2

Prep/Total Time: 60 minutes

Nutrition Info: Calories-157; Fat-8g; Cholesterol-103mg; Sodium-680mg; Carbohydrates-13g; Fiber-3g; Protein-19g; Sugar-1g

Ingredients

  • 2 portobello mushrooms, stems and black parts removed
  • 1 cup lump crab meat
  • 4 scallions, chopped
  • 1/4 Tbsp salt
  • 1/4 tsp old bay seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp ground mustard
  • 1 Tbsp olive oil based reduced fat mayo
  • 1 Tbsp Parmesan cheese
  • 1 Tbsp bread crumbs
  • *(1 Tbsp artichoke sauce, see recipe below)
Directions
  1. Pre-heat the grill to medium/high
  2. Pre-heat the oven to broil
  3. Brush the artichoke mixture over the mushrooms and grill for about 5 minutes on each side
  4. Mix together the crab meat, scallions, seasonings and mayo
  5. Mix together the Parmesan and bread crumbs
  6. Once the mushrooms are grilled, top with the crab mixture and then the bread crumb mixture and broil for about 3 minutes or until tops starts to brown

Grilled Artichokes

Servings: 2

Prep/Total Time: 60 minutes

Nutrition Info: Calories-150; Fat-5g; Cholesterol-0mg; Sodium-290mg; Carbohydrates-7g; Fiber-4g; Protein-2g; Sugar-0g

 Ingredients

  • 1 artichoke, cut in half, pointy tips of leaves cut off
  • 2 Tbsp olive oil
  • 1/2 Tbsp lemon juice
  • 3 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper 
Directions
  1. Boil the halves of the artichoke for about 20 minutes
  2. Mix the rest of the ingredients together and brush some of the mixture all over the artichokes and grill for about 5 minutes on each side
  3. Serve with the remaining artichoke sauce (give some for the portobello mushrooms)
  4. To eat, peel the leaves off, dip in the sauce and pull off the meat with your teeth, discard the leaf part

English Pea Salad

Servings: 2

Prep/Total Time: 30 minutes

Nutrition Info: Calories-220; Fat-6g; Cholesterol-0mg; Sodium-18mg; Carbohydrates-38g; Fiber-11g; Protein-8g; Sugar-19g

Ingredients

  • 1 cup English peas, raw
  • 1/2 cup mangoes, chopped
  • 1/2 avocado, chopped
  • 1 roma tomato, chopped
  • 1/2 sweet onion, chopped
  • 3 Tbsp parsley, chopped
  • 3 cloves garlic, minced
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • 1/4 tsp chili powder
  • 1/4 tsp black pepper
Directions
  1. Boil the peas in about 3 cups of water until no longer firm, about 20 minutes, immediately drain and throw ice in with them to cool them down
  2. Combine the peas with the rest of the ingredients in a large bowl, serve chilled
Loving every minute of this weather!!!

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