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Settler’s Stuffed Mushroom

4 servings.

3 tablespoons macadamia nut oil, plus more brushing

1 green onion, finely diced

3 garlic cloves, chopped

large handful of fresh basil leaves, chopped

¾ pound boiled shrimp, chopped; or shredded crabmeat

4 tablespoons freshly grated parmesan cheese

4 ounces fresh chevre

2 ounces cream cheese

Chipotle pepper

Sea salt

20 cremini mushrooms, stems removed

Parsley for garnish

Over medium-high heat, heat the oil in a large skillet. Add the onion and garlic, and sauté for about 5 minutes until the onion softens. Add the basil and sauté for another minute. Transfer to a medium stainless steel bowl, and mix in the remaining ingredients, except for the mushrooms. Season to taste. Lightly brush each mushroom cap with oil, and place on a baking dish. Mound the filling into each cap, pressing to ensure it stays intact. Bake in a preheated 350-degree oven for about 25 minutes or until golden brown on top. Place 5 mushrooms on each plate, and garnish with a sprig of parsley. Please note that the filling can be made ahead of time and refrigerated until needed.


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