Seafood Stuffed Portabella Mushrooms

(NC)—Serve with a green salad for a wonderful light lunch menu or use smaller mushrooms as a starter for a dinner party.

Preparation Time: 20 minutes
Cooking Time: 15-20 minutes

Aioli Sauce:

1/4 cup (50 mL) low fat mayonnaise
1 tbsp (15 mL) each lemon juice and water
1 clove garlic, minced
Dash hot pepper sauce (optional)

Stuffed Portabellas:

1 pkg (227 g) imitation lobster, crab or cooked shrimp
1 egg
1 tbsp (15 mL) low fat mayonnaise or sour cream
1/2 tsp (2 mL) Worcestershire sauce
2 tbsp (25 mL) shallot or green onion, diced
2 tbsp (25 mL) fresh parsley, finely chopped
1/4 cup (50 mL) seasoned bread crumbs
Hot pepper sauce to taste
2 fresh (5”/12cm) Portabella Mushrooms
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) grated Parmesan cheese

In small bowl whisk ingredients mayonnaise, lemon juice, garlic and hot pepper sauce for sauce; cover and refrigerate to blend flavours.

Finely chop the seafood and in a small bowl mix with egg, mayonnaise, Worcestershire sauce, shallot, parsley, and bread crumbs. Remove stems from mushrooms and with a spoon scrape off the brown gills; brush inside and outside of mushroom caps with oil. Place cap side down in shallow baking pan and pack mixture into caps, mounding as necessary; sprinkle with cheese. Bake in 400°F (200°C) oven for 15–20 minutes or until heated through. Serve mushrooms drizzled with aioli sauce.

Makes 2 Servings

Tip: Chop seafood and shallots in food processor to save time.

Variations:1. Substitute fresh coriander for parsley and chipotle sauce for hot pepper sauce.2. Omit egg and use 2 tbsp (25) mayonnaise and add 1/2 cup (125 mL) shredded Swiss cheese.

Nutritional Information (Per Serving): Calories: 530, Protein: 26.4 g, Fat: 33.0 g, Carbohydrates: 35.2 g, Dietary Fibre: 3.5 g

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