Crab and Rice Stuffed Mushrooms

Crab and Rice Stuffed Mushrooms

Yield: 8 mushrooms

Ingredients:

• 8 med. Portobello mushrooms
• 2½ cups cooked med. grain brown rice
• 1½ cups crab meat
• 1 cup chopped baby spinach
• ½ cup diced red pepper
• ½ cup muffuletta or hot olive pickle mix
• ½ cup light cream cheese
• ½ cup light goat or feta cheese
• 2 Tbsp. grainy mustard
• 1 large navel orange

Directions:

1. With a spoon, scrape gills off mushrooms; remove stems and discard. Arrange mushrooms gill side up on a parchment lined baking sheet.
2. In a large bowl, combine rice, crab, spinach, pepper, muffuletta, cream cheese, goat or feta cheese and mustard.
3. Fill each mushroom with a generous portion.
4. Peel and slice orange crosswise into 8 thin rounds; top each mushroom with 1 slice.
5. Bake at 400°F for 25-30 minutes until mushrooms have wilted and filling has heated through.
6. Garnish with micro-greens and chives.