PORTABELLA MUSHROOM CAPS STUFFED W/ BACK FIN CRAB & CUCUMBER SALAD

Portabella-Mushroom-caps-stuffed-with-crab-and-cucumber-saladPackage of Large Portabella Mushrooms from your local grocer (usually contains about 6). Wash caps and drizzle with any EVOO of your choice. Set Aside.

Mix 1 container of Back Fin Crab with Herbes de Provence Extra Virgin Olive Oil about 1/4 cup. Add our Mediterranean Herb blend, garlic, onion, celery and Old Bay seasoning.  Shred some of your favorite cheese (sharp cheddar, Asiago, etc.). Cream together and scoop into Caps.

Bake for about 25 min. on 350 degrees (pre-heat your oven).

Dice up tomatoes, Cucumbers, Onion & put a dash of each Rosemary, Sea Salt, Pepper & Basil Olive Oil.  Place in Fridge to get cool.  Wow!!  The two combinations of Hot, crisp, earthy and then cool fresh vegetables is wonderful!!

Enjoy!!! 30 min.