2 tablespoons of butter
1 red onion, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
8 oz of Black Diamond Chardonnay Cheddar Spread
8 oz crabmeat, drained
4 large portobello mushrooms, stems and gills removed
Salt and pepper to taste
- First, preheat the oven to 400°F. While the oven is preheating, melt butter over medium heat in a large skillet.
- Then, add onion and bell peppers, sauté until softened.
- In the same pan, stir in Black Diamond Chardonnay Cheddar Spread and crabmeat.
- Once everything is mixed well, spoon evenly into mushroom caps.
- Bake 20 minutes.