Crab Stuffed Portobello Mushrooms

I absolutely love mushrooms. Many a meatless Monday has been full with oyster, portobello, crimini, shiitake and morels. Maybe it's the juices or the meaty texture, but in any form these little guys are awesome. They not only provide full stomaches with low calories, but they also give us an excellent source of vitamin D AND they help boost your immune system (will be eating a lot in the fall, hopefully to ward off the cold season). Needless to say you should learn to acquire a taste for these little guys if you haven't already, they're just waiting to be your friend.

Ingredients:

• 4 large Portobello mushrooms, grill parts scooped out, stems removed and set aside
• 5 oz  crab meat (tinned)
• 3 green onions, thinly sliced
• Dollop of butter
• 1/8 tsp thyme
• 1/8 tsp oregano
• 1/8 tsp Old Bay seasoning 
• black pepper
• 5 Tbsp grated Parmigiano cheese
• 4 Tbsp mayo
• 1 tsp lemon juice
• 2 Tbsp fresh parsley, finely chopped
• paprika to taste

I have been thoroughly enjoying this man's work lately, much against my right mind. I find myself having a bit of a conundrum in liking him just because his voice has the same sound of most of the country artists that I hate BUT his lyrics are ten fold better their's will ever be. He's playing tricks with my mind:

Directions:

1. Preheat oven to 350 degrees.
2. In a skillet, fry your green onions, and mushroom bits in the butter until soft. Set aside.
3. In a medium bowl, shred your crab meat and add your thyme, oregano, old bay and pepper. Then mix in your mushroom and onion bits. 
4. Next add your mayo, lemon juice, parsley and 3 tbsps of your cheese.
5. Then you will add the mixture to the middle of each mushroom cap evenly. Sprinkle the remaining cheese over the top of each one.
6. Bake for 15 minutes or until cheese is melty.

Happy Eatings Everyone!