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.