Name: Mustard Seafood Stuffed Mushroom Caps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16
Ingredients: 16 medium-sized white or brown mushrooms, about 2 inches across; 1 Tbsp butter; 1 clove garlic; 1 oz can chunk crabmeat; ½ cup shredded Monterey Jack Cheese; ¼ cup crushed crackers (any flavour) or saltines; 3 Tbsp creamy Dijon, creamy dill or smoked bacon mustard

Ingredients

16 medium-sized white or brown mushrooms, about 2 inches across

1 Tbsp butter

1 clove garlic

1 oz can chunk crabmeat

½ cup shredded Monterey Jack Cheese

¼ cup crushed crackers (any flavour) or saltines

3 Tbsp creamy Dijon, creamy dill or smoked bacon mustard

Instructions

Preheat oven to 350°F. Place oven rack in centre of oven. Spray 7 x 11-inch baking pan with non-stick cooking spray.

Wipe mushrooms clean with damp paper towel, remove and chop stems. Place mushroom caps, stem side up, in baking pan.

In sauté pan melt butter over medium heat. Add chopped stems and garlic. Sauté until all moisture has cooked out of mushrooms, about 3 minutes. Let cool.

Combine cooled mushroom mixture, crabmeat, cheese, crackers and mustard in bowl. Mix well. Using 1 tablespoon, fill caps with mixture.

Bake 15-18 minutes until topping turns golden brown. Remove from oven. Let cool 5 minutes before serving.