Stuffed Portabella Mushroom Caps

6 portabella mushroom caps
3 cups stuffing (leftover, or prepared according to package directions)
1 cup fine chopped crab-flavored pollock/haddock, chopped
shredded mozzarella or shredded parmesan
extra virgin olive oil

Preheat oven to 375

Lightly oil 9×13 baking dish (with your olive oil or with cooking spray)

Clean mushroom caps lightly with a brush or paper towel. Remove stems and arrange the caps in the baking dish top-side down. Brush each mushroom with extra virgin olive oil, then sprinkle with salt and pepper.

Prepare stuffing according to package directions, or bring leftovers to room temperature so it is easier to stir. Add fish (or may used crab meat, shrimp, or go meatless and omit seafood all together)

Fill each cap with approximately ½ cup of stuffing mixture. I used store brand cornbread stuffing from a mix, and just divided the whole batch equally among the mushroom caps.

Sprinkle shredded cheese on top of each mushroom (I used mozzarella).

Bake 35 to 40 minutes or until mushroom is softened and cheese is lightly browned.

This is probably the most diet neutral dish I know. The fats are all the monounsaturated healthy ones. There are carbs galore in the stuffing, but you can find whole wheat versions or make your own. It can be meatless or not…tasty, and fancy enough to impress the in-laws 😉

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