Baked Crab Stuffed Mushroom Caps
Ingredients
4 portobello mushrooms caps¼ cup (50 mL) olive oil
Stuffing
1 lb (500 g) rock crab, drained (place in strainer and let sit for 5 minutes)
¼ cup (50 mL) panko crumbs
¼ cup (50 mL) yellow peppers finely diced
¼ cup (40 mL) chives, finely diced
1 tsp (5 mL) Dijon mustard
1 tbsp (15 mL) mayonnaise
½ cup (125 mL) parmesan cheese, finely grated
Pinch of salt and pepper
Directions
Rub each cap, inside and out, with 1 tbsp (15 mL) of olive oil, place on a parchment lined baking sheet. Set aside, and assemble stuffing.
Stuffing
Lightly mix all ingredients together in a bowl. Divide in four and mound into each mushroom cap—do not press into the cap—then bake in a preheated 350°F (180°C) oven for 35-40 minutes. Serve with a side salad.