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 minutesCooking Time: 15-20 minutes

Aioli Sauce:¼ 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 ½ tsp (2 mL)
Worcestershire sauce 2 tbsp (25 mL)
shallot or green onion, diced 2 tbsp (25 mL)
fresh parsley, finely chopped ¼ cup (50 mL)
seasoned bread crumbs
Hot pepper sauce to taste
2 fresh (5”/12cm)
Portabella Mushrooms 2 tbsp (25 mL)
olive oil2 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 ½ 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 gMore delicious recipe ideas are available online at