Level : 2 peppersServing size : 4 personsDuration : 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 spices2-3 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.