Sheila’s Seafood Stuffed Portabellas
¼ c low fat mayonnaise
1 T lemon juice
1 T water
1 garlic clove minced
Dash hot pepper sauce
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 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.
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.
2 T Parmesan cheese
Sprinkle with cheese.
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.