Stuffed with crab meat, cheese and mayonnaise, these Portabella mushrooms are an absolute crowd pleaser!
Directions
1
Preheat grill on medium heat
2
In a nonstick skillet, melt butter over medium heat. Add shallots, garlic, thyme, and lemon pepper to the pan. Sauté. until tender, about 2 min
3
Transfer to bowl and set aside to cool to room temperature, about 15 min
4
Add Worcestershire sauce, mayonnaise, crab meat, crumbs and cayenne pepper to bowl and stir to combine. Taste and adjust seasoning, if necessary
5
Add Worcestershire sauce, mayonnaise, crab meat, crumbs, and cayenne pepper to bowl and stir to combine. Taste and adjust seasoning, if necessary
6
Divide mixture evenly between the 16 mushroom caps, then sprinkle with Pecorino Romano
7
Arrange filled mushroom caps on a shallow grill topper pan, then place it on the grill grate
8
Close grill lid and cook until mushroom caps are tender and the filling is hot and bubbly about 10 min
9
Remove mushroom caps to a warm platter. Dust with paprika and serve immediately
