CRABMEAT STUFFED PORTABELLO MUSHROOMS
1 pkg. Knorr's Béarnaise Sauce
1 can crabmeat*
1/4 to 1/2 cup seasoned bread crumbs
1/2 cup mozzarella cheese**
portabello mushrooms ***
*Fresh or frozen (and thawed) crab-meat can be used.
**I prefer finely shredded mozzarella, but regular shredded or grated can be used. May also substitute pepper jack or similar white cheese, I don't suggest using cheddar.
***I usually buy the smaller portabellini mushrooms, about 2-2 1/2", usually 6 to a package, but 2 or 3 of the full size portabellos are just as good.
Mix béarnaise sauce according to pkg. instructions and let cool while you clean the mushrooms.
Carefully remove stems from mushrooms. Use a small spoon and scoop out the gills underneath but be careful not to break the wall of the cap. Rinse under cold water and blot dry with a paper towel.
In a small bowl, break up crab-meat and lightly season with cajun seasoning if desired. Add shredded cheese and mix. Add about 1/2 cup of béarnaise sauce and mix gently. Add just enough bread crumbs to hold together. If you get it too dry, just add a little more sauce.
Spray bottom of shallow pan with butter spray. Spray bottom of mushrooms and place open side up in pan. Spray inside of mushroom lightly and sprinkle with sea salt if desired. Fill cap with crab-meat mixture, spray again with butter spray. Sprinkle with cayenne pepper, paprika or tarragon if desired.
Bake till heated through.