Stuffed Mushrooms with Imitation Crab Meat

As a chef most people find it shocking when they hear that I am not a huge fan of mushrooms. Not that I dislike all mushrooms, I do really like a morel cream sauce. My wife’s family really loves mushrooms and while out at the farmers market we came by some beautiful portobello mushrooms. I love to make dishes with portobellos especially when others enjoy them. These are easy to make and you can make them ahead of time so you can spend more time with your guests. You can make them in gigantic portobello mushrooms like I did this time or regular white button mushrooms; the stuffing would be the same in either case. So let’s get to it.

First off take a red, green, and yellow pepper and one medium red onion and dice it into small pieces add a tablespoon of chopped garlic, a couple shakes of Old Bay seasoning and some salt & pepper. Add about ½ stick of butter to a sauté pan set over medium heat and cook the vegetables until they become soft. Pour them into a bowl to let them cool with 4 oz. of cream cheese while you get the mushrooms ready.

Remove the stems of the mushrooms, you can do two things now, you can fine dice it and put in the sautéed vegetables or just get rid of them, your call. I tossed them in this time.


With a tablespoon now carefully scrape out the gills from the underside of the mushroom and discard them. You don’t want them because they taste bitter.


Now dice up the pound imitation crab meat, you want these a little large because they will break down when you mix everything up. Toss the crab in the bowl with everything else and mix thoroughly. Here you might have to add some Italian bread crumbs to tighten up the mixture. You want the mixture to be tight enough to make a “slushy” snowball.



In this case divide the mixture into quarters and place on top of the mushrooms. You can cover them if you want and stow them in the fridge for a day or two or place them into an oven preheated to 375F. Cook them for about 20 minutes or until the top becomes golden brown.



Isreal Couscous with Peppers

I like serving couscous in the summer, you don’t really have to cook it, you can make it a day ahead and you can serve at room temperature. So here is how I did it this time.

I took a red onion, red, green and yellow pepper and diced them pretty small and sautéed them in some good olive oil with some salt & pepper and chopped fresh garlic. Put that in a mixing bowl to cool while I cooked the couscous.

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I like the Israeli couscous because it is bigger than the regular one. I used two boxes this time, cooked with chicken stock instead of water for extra flavor. Cook per the instructions on the box, just be careful not to over-cook it because it will turn to mush and you really don’t want that.


Take the freshly cooked couscous and combine it with the onion and pepper mixture. Here you might have to add a little olive oil and check your salt & pepper seasoning.


Let it cool and then cover it and store it in the fridge.

Enjoy ~

Blackened Corvina with Pineapple Relish

My dad came down to Florida to visit for a few days and I know he likes fish so I whipped this one up for him after getting him from the airport while he enjoyed the warm weather and the sunset.

Lightly oil a sheet pan and heavily season both sides of the fish with blackening seasoning.

blackened fish

Peel a nice ripe pineapple and cut into small pieces, toss into a mixing bowl add 1 of each finely diced red & green peppers and ½ of a red onion, 1 jalapeño finely diced, ½ cup of good quality olive oil, 1/4 cup fresh squeezed lime juice, a bunch or so of cilantro (some people love it and others hate it, it is up to you) and some salt and pepper. Mix well and set in the fridge of about an hour.

pineapple relish

I had some zucchini in the fridge so I cut it up, rubbed it with some olive oil and dusted them with some seasoned salt. Headed out to the grill and fired it up on high.

seasoned salt zucchini

Put the fish on a pan onto the grill and close the lid.  Cook for about 10 minutes then flip over while you cook the zucchini on the other side of the grill maybe for another 10 minutes. You will know the fish is cooked when it flakes apart.

Take the pineapple relish out of the fridge before you head out to the grill so it comes to room temperature.

Today for dinner as you can see I served the blackened fish over some sweet potato mash with the pineapple relish and the grilled vegetables.

plated fish with pineapple relish