Ingredients:
15 medium mushrooms about 2 inches in diameter
½ C fresh Oregon Dungeness Crab
2 T olive oil plus extra for drizzling
2 scallions, including 2 inches of the green top, minced
1 large clove of garlic, minced
2 ½ T chopped parsley, flat leaf preferred
3T grated Italian Parmesan cheese
¼ c good quality mayonnaise
salt and pepper
Tabasco
1T dry white wine
bread crumbs

Procedure:
1. Remove the stems from the mushrooms discarding the very bottom, and then mince the stems along with three of the mushrooms.
2. In a sauté pan over medium heat, warm the olive oil. Add the minced mushroom, scallion, garlic and parsley. Sauté gently until soft, about 5 minutes.
3. Add the crab, Parmesan cheese, Tabasco, mayonnaise, and the salt and pepper to taste. If the mixture seems too damp add a few bread crumbs.
4. Fill each mushroom cap with the stuffing using your hand to form a nice even mound.
5. Place the filled mushrooms on a baking sheet, the drizzle with a little olive oil and a little white wine.
6. Bake until the mushrooms are soft and golden brown. Serve immediately. Enjoy!

Chef’s Notes: This is the recipe for The Jackalope Grill’s stuffed mushroom appetizer.

1 or 2 garlic cloves, sliced
Kosher salt
¼ c heavy cream
¼ c Best Foods mayonnaise
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard (use the real stuff)
1/3-cup extra virgin olive oil
1 tablespoon finely chopped parsley
2 teaspoons finely chopped fresh oregano
Salt
Freshly ground black pepper

Using a mortar and pestle (or the flat side of a chef’s knife) crush the garlic and a large pinch of kosher salt into a paste.  Transfer the paste to a medium mixing bowl and whisk in the cream, mayonnaise, vinegar, and mustard until well blended.  Slowly add the olive oil while whisking. Add the parsley and oregano, mix well and then season to taste with salt and freshly ground black pepper.  Enjoy!