INGREDIENTS:6 portabella mushrooms, stems removed
2 cups balsamic vinaigrette
Stuffing:
½ cup mayonnaise
8 oz. cream cheese, softened
1 cup fresh Parmesan cheese, shredded
13.5 oz. can of artichoke hearts, drained and finely chopped
12 oz. shredded crab
1 cup chopped frozen spinach, thawed and drained
½ cup chopped oyster mushrooms
1 medium red pepper, diced
1 medium red onion, diced
3 cloves fresh, chopped garlic
1 Tbsp. fresh dill weed
as needed, olive oil
as needed, chopped garlic
as needed, fresh Parmesan cheese, gratedDIRECTIONS:Clean mushrooms and marinate ½ hour in balsamic vinaigrette. Blend together mayonnaise, cream cheese and Parmesan cheese. Stir in next 8 ingredients. Place marinated mushrooms, gill side up, on baking sheet. Brush with olive oil and chopped garlic. Stuff with artichoke mixture and top with additional Parmesan cheese. Bake at 400°F for 10 minutes. Serve hot.SERVINGS:6 servingsFrom:Executive Chef Omar Ferpen, The Kohler Grand Hotel, Rochester, MN.PHOTO CREDIT:Photo Credit: MUSHROOM COUNCIL