Level : 2 peppers
Serving size : 4 persons
Duration : 1 hour
-4 heads of Portobello mushrooms
-300 g. of coarsely chopped crab meat
-6 slices of bacon, cooked and crumbled
-250 g. of tempered cream cheese
-1 Jalapeno seeded and finely chopped
-3 green onions, finely chopped
-1 oz. bourbon
-1/2 cup breadcrumbs
-1/2 cup grated Parmesan cheese
-1 tbsp. butter
-1 tbsp. Mardi Gras spices
2-3 tbsp. Firebarns Cayenne
-Gently remove the stems from the mushrooms and finely chop them. Using a spoon, remove the brown strips from the inside of the mushroom and discard.
-In a skillet over high heat, sauté the mushroom stems with the butter for 2 to 3 minutes. Add Cajun spices and deglaze with bourbon. Continue cooking until bourbon has completely evaporated.
-In a large bowl, combine crab, bacon, cream cheese, jalapeno, green onions, Parmesan and cayenne sauce. Stuff mushroom caps generously with mixture.
-On a baking sheet lined with parchment paper, place mushroom caps and add parmesan cheese and breadcrumbs on top before putting on the BBQ. Bake at 400F for 20-25 minutes or until top is toasted.