Portabello Crab-Jack

• 6 Portabello mushroom caps, at least 4" wide, stems trimmed
• 2 plum tomatoes, thinly sliced
• Balsamic vinegar, about 1/3-1/2 cup
• 2 cups lump crab meat
• 6 slices Monterrey Jack cheese
• Non-stick spray
• 6 pieces leaf-lettuce

1. Preheat oven to 350 degrees.
2. Spray a glass baking dish with non-stick spray.
3. Place mushrooms in baking dish, rounded side on top. Bake 20-30 minutes, till tender. While mushrooms are baking, place sliced tomatoes on a plate in a single layer and cover with balsamic vinegar, to marinate.
4. Remove the mushrooms from pan and drain any juices. Return mushrooms to baking dish with bottom side up. Drain tomatoes and place slices on mushrooms in a single layer (2-3 slices). Top with 1/4 - 1/3 cup of lump crab. Place dish back in the oven for 10-12 minutes. Remove from the oven, switching oven to broil mode. Top each mushroom with a slice of monterrey jack. Return to oven about 6" from broiler for 3-5 minutes until cheese is melted and bubbly. Place each mushroom on a piece of lettuce to serve.

mushroom caps, tomatoes, vinegar, lump crab meat, cheese, spray

Taken from www.epicurious.com/recipes/member/views/portabello-crab-jack-1200984 (may not work)