Crab Stuffed Pesto Portabello Mushrooms

 In honor of the new pope Francis I, I became inspired to cook some Italian portabello mushrooms (even though the new pope is from Argentina). These are quite easy to make and go great with artichokes with lemon butter dipping sauce.

Recipe:

5 large portabello mushrooms (or 6 medium ones)

1 pack regular or garlic-herb flavored crabmeat (can substitute artificial crabmeat)

1 small to medium size bunch fresh parsley

1 can stems and bits mushrooms

2 garlic cloves (chopped)

1 ½ tbsp. lemon juice

1 egg

¼ cup grated parmesan cheese

Salt and Pepper to taste

Shredded mozzarella for topping

*Homemade Pesto (recipe follows) or store bought brand for topping

Preparations:

Preheat oven to 375 degrees

Add crabmeat, parsley, mushroom bits, garlic, lemon juice, egg, parmesan cheese and salt and pepper to food processor or blender, mix till a somewhat chunky consistency (much like apple sauce).

Wash and cut stems from portabello mushrooms, remove gills and place on tinfoil lined baking sheet.

Divide crabmeat mixture evenly onto mushrooms, add 1 tsp of pesto on top of the mushrooms.

Bake for 12-15 minutes, depending on altitude and oven. Add mozzarella cheese on top 2 minutes before done.