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)
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.