Stuffed Portabella Caps

Ingredients

• 2-4 large portobello mushrooms, stems removed

• One 6 oz can of crab meat* or about 3 oz fresh cooked lump crab meat

• 1/8 tsp ground pepper

• 1 Tbsp sliced green onion

• ¼ cup plain dry breadcrumbs or Panko

• 2 Tbsp grated Parmesan cheese

• 1 Tbsp minced fresh parsley or cilantro

• Mayonnaise, added to mixture until moist / to taste

• Cooking oil or cooking spray

Instructions

1. Preheat oven to 450 F.  Coat a rimmed baking sheet or roasting pan with foil then apply cooking spray or oil.  Place mushroom caps, gill-side up, on prepared pan.  Roast until tender, about 20-25 minutes.

2. Meanwhile, combine crab, pepper, green onion, breadcrumbs, Parmesan, parsley, mayo in a small bowl.

3. Remove the mushrooms from the oven and top each cap with the breadcrumb mixture, spreading evenly.

4. Return to oven and roast until the breadcrumbs are browned, about 5 minutes.  Or, place under broiler for about 5 minutes until browned.  Serve immediately.

*After the 6 oz can of crab is drained, you end up with around 3 oz meat.

From Talley Farms in Arroyo Grande, CA.  Adapted by Dave & Heidi.