Crab-stuffed Portabella Mushrooms

Here in Florida,it is "top-down" weather! The days are in the low 70's and the nights high 50's-low 60's! Time for the BBQ!!!!!
Sometimes one just feels like something different off the grill. If you like Portabella Mushrooms,and crab-cakes-try this!

you need(to serve 4):
4 Portabella Mushrooms
1 lb of lump crabmeat
1 cup bread crumbs (I like the additional flavors of the Italian bread-crumbs)
sherry
water
1 gal-zip-lock bag
1/4 cup olive-oil based Italian dressing
mozzarella cheese

First: wash, remove stem(if there is one) and scrape the underside of the mushrooms,be careful to leave a "lip" around the rim.

then pour Italian dressing into the zip-lock bag and add cleaned mushrooms(1 at a time)-do the "Kitchen dance"(shake the bag until the mushrooms are coated.(depending on how many mushrooms,you might need more dressing)
Place the oiled mushrooms on a cookie sheet.

Now place breadcrumbs and lump crabmeat in a large bowl and blend together.
add a good splash of sherry(continue to blend)
add enough water to make it stick together
(if you get carried away with the sherry or the water and the mixture is too wet-add more breadcrumbs)

now-divide the stuffing between the mushroom caps and sprinkle each top with mozzarella cheese

place on a medium hot grill(about 350 degrees) near the flame. Close the lid for 10 minutes
serve!!!

I usually accompany the stuffed portabellas with what we call a "Brit Salad" (consists of lettuce and any other raw veggie you have,any fruit you have,cheddar cheese,
and nuts).....
Add a nice glass of wine and dream of the coming spring!