Crab Stuffed Mushrooms on the Grill from Sharon Prudhomme of Prudhomme's Lost Cajun Kitchen in Columbia.
Ingredients:
4 Big Mushrooms (cored, stems removed & set aside)
1 cup Crab Meat
Shallots, diced fine
Bermuda Onion, diced fine
Scallions, diced fine
Mushroom Stems, diced fine
2 Tbl. Sundried Tomato Pesto
Parmesan Cheese
Oil
Seafood Seasoning or Old Bay
Instructions:
Pop the stems off all the mushrooms and set aside.
In a large bowl, mix all the other ingredients except the oil.
Take a sheet of aluminum foil, and fold over the edges to give it form.
Spread foil with oil, and rub oil on outside of mushroom caps.
Fill each mushroom cap with mixture and place on foil.
Fold foil up, and seal it to make sure steam stays inside.
Put on grill for about 5 minutes, and enjoy.