Crabmeat Stuffed Portobello Mushroom Caps
Ingredients
- 4 large (4 to 5-ounce) portobello mushroom caps, stemmed
- 3 tablespoons olive oil
- 1 1/4 teaspoons salt
- 3/4 teaspoon freshly ground white pepper
- 2 tablespoons unsalted butter
- 1/4 cup small-diced onions
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- Pinch freshly grated nutmeg
- 1/2 pound lump crabmeat, picked over
- 1/3 cup grated Gruyere
- 4 teaspoons bread crumbs
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