Time: 45 minutes

I like to make these mushroom caps on the BBQ, but they can also be made in the oven! They are such a versatile recipe and are great as an appetizer or side dish. When I make them, I often think of Dr. Seuss – “you can make them here or there, you can make them anywhere…” Similarly, you can make these rain (in oven) or shine (BBQ)… Simple, delicious and always a hit! Enjoy!

Music Selection: BJ Thomas – Raindrops Keep Falling On My Head

Ingredients
1 green onion, finely diced

2 Tbsp fresh lemon juice

4 oz cream cheese (softened at room temperature)

170 g can of crab meat (drained)

1 cup grated cheddar or Monterey jack cheese

1 tsp smoked paprika

Pinch cayenne (optional)

Hot sauce or sriracha (optional)

Salt/pepper

12 medium/large mushrooms, washed, stems removed

Directions

Heat BBQ (or oven) to about 350 deg F.

Spray down a foil pan and place the mushrooms (washed, dried and stems removed) with tops down.

In bowl, mix the lemon juice, cream cheese, drained crab meat, smoked paprika, a pinch or two of the grated cheddar and salt/pepper.

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Mix well. Scoop a tablespoon into each mushroom cavity and add extra to use up the filling. If you want a bit of heat, you can sprinkle a bit of hot sauce on top. Top with remaining grated cheddar cheese.

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Set foil tray over grill and cook until cheese I melted and lightly browned – approximately 15 – 20 minutes. Remove from grill, let cool (as the cheese filling will burn your mouth) – then serve as an appetizer or a side dish to steak or ribs!!