Sheila’s Seafood Stuffed Portabellas

The nutrition facts for this delicious dish were designed at Calorie Count!

Sheila’s Seafood Stuffed Portabellas

Serves two

Sauce Ingredients:

¼ c low fat mayonnaise

1 T lemon juice

1 T water

1 garlic clove minced

Dash hot pepper sauce

Sauce Directions:

Blend mayonnaise, lemon juice, garlic and hot pepper sauce. Cover and refrigerate. This allows time for the flavors to blend

Stuffing for the Portabellas:

227 g imitation crab (or lobster or shrimp)

1 egg

1 T low fat mayonnaise or sour cream

½ t Worcestershire sauce

2 T shallots, diced

2 T parsley, fine chop

¼ cup seasoned bread crumbs

Dashes of hot pepper sauce to taste

Directions for Stuffing:

Finely chop the seafood and in a small bowl mix with egg, mayonnaise, Worcestershire sauce, shallot, parsley, and bread crumbs. Mix in hot pepper sauce if using.

The Mushrooms:

2 portabellas or 4 cremini mushrooms as big as a loonie (a Canadian coin that indicates the mushroom is large enough to hold some stuffing

Prepping and Filling the Mushrooms:

Remove stems from mushrooms and scrape off the brown gills with a spoon. Place rounded side down in shallow baking pan and fill with stuffing, mounding as necessary.

Topping:

2 T Parmesan cheese

Sprinkle with cheese.

Bake:

400°F (200°C) oven for 15 –20 minutes or until heated through out.

Drizzle with aioli sauce and serve.

Slightly modified from this recipe.