Crab Stuffed Portobello Mushrooms

Ready within 35-60 minutes, this meal proves to be an impressive staple for dinner and perfect
for your end-of-summer crab fix.

Ingredients:

1 pound lump crab meat
3/4 cup panko bread crumbs
8 green onions, thinly sliced (include both green and white parts)
1 package soft boursin cheese
1 large egg
1 tbsp dijon mustard
1 tbsp worcestershire sauce
1 tsp tabasco sauce
4 to 6 large portobello mushroom caps (choose similar sizes)

Directions:

1. Prepare the Crab Filling: In a bowl, gently mix together the crab meat, bread crumbs,
   and scallions. In another bowl, combine the boursin cheese, egg, Dijon mustard,
   Worcestershire sauce, and Tabasco sauce. Mix until well incorporated. Add the wet
   mixture to the bowl of crab meat, stirring gently until everything is moistened and well
   combined. Place the mixture in the refrigerator to chill while you prepare the mushrooms.
2. Clean and Prepare the Mushrooms: Use a damp paper towel to clean off the tops of the
   mushrooms. Carefully remove the stems with your fingers, then use a spoon to gently
   scrape out all the gills from the inside of each mushroom cap.
3. Season the Mushroom Caps: Add the cleaned mushroom caps to a sheet pan. Use a
   paring knife to pierce 4-5 holes through the center of each mushroom. This will help the
   mushrooms cook evenly. Generously season the inside of the caps with salt and pepper,
   to enhance their natural flavors.
4. Stuff the Mushrooms: Take the crab mixture out of the refrigerator. Divide the mixture
   into 4-6 equal portions, matching the number of mushroom caps you have. Gently
   mound the crab filling into each mushroom cap, pressing lightly to ensure it stays in
   place and doesn’t spill over the sides. Return the stuffed mushrooms to the fridge while
   you prepare the grill or oven.
5. Cook the Stuffed Mushrooms: Preheat the grill to 450℉. When ready, place the stuffed
   mushrooms on the grill and cook for 15-20 minutes, avoiding hot spots or flare-ups if
   possible. Alternatively, preheat the oven to 425℉ and bake the stuffed mushrooms for
   20-30 minutes, until they are hot and the tops are starting to brown.
6. Garnish and Serve: Once cooked, remove the mushrooms from the grill or oven. Garnish
   them with extra chopped scallions, a sprinkle of Old Bay seasoning, and serve with
   lemon wedges for a fresh, zesty flavor.