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Published January 4th, 2012
Stuffed Mushrooms with crab, lemon juice and white cheddar
By Susie Iventosch
Photo Susie Iventosch

(Serves 6)
INGREDIENTS
6 large Portobello mushrooms
11/2 pounds crab meat
2 shallots, finely diced
1-2 tablespoons olive oil
1/2 cup panko (Japanese bread crumbs)
1/2 teaspoon white pepper
Juice of 1/2 lemon
1/2 cup grated sharp white cheddar cheese
DIRECTIONS
Wash mushrooms and remove stems. Brush mushroom caps with olive oil, sea salt and pepper. Roast in 400˚ oven for 10 minutes or until softened. Remove from oven and set aside.
In a large sauté pan, heat olive oil and sauté shallots until translucent. Add panko and cook until slightly browned. Season with white pepper. Remove from heat and cool, before adding crab meat and grated white cheddar. Mix well.
Stuff cavities of Portobello mushrooms with crab filling and bake at 400˚ for about 10-15 minutes or until hot and cheese is melted. Serve hot!

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