Level : 2 peppers Serving size : 4 persons Duration : 1 hour Ingredients: -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 Preparation: -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.