Presented by: Chef Taylor Cole, Yellow Church Café

serves 4

Ingredients

• 1/2 lb. Dungeness crab meat
• 1/4 cup aioli
• 1/2 cup fresh parsley, chopped
• 1/2 cup green onions, chopped
• 2 Tablespoons of Parmesan
• 1/2 lemon, juiced
• 12 white mushroom caps
• 1 teaspoon balsamic reduction
• salt & pepper to taste

Preparation

Combine the crab meat, aioli, green onions, and Parmesan in a medium sized mixing bowl. Season mixture with salt and pepper, to taste.

Remove stems from mushrooms. Stuff the mushroom caps with the Dungeness mixture using a 1 oz. ice cream scoop or your hand. Transfer onto a sheet pan, lightly oil with olive oil, then place sheet pan into the oven and bake for about 12 minutes at 400°F, or until the filling is hot and cheese is melted.

Plate and garnish with a drizzle of balsamic reduction, Parmesan cheese, and chopped parsley.