Yield: 9 servings

Ingredients	Quantities
Stuffer mushrooms	18
Chopped shallots	30 mL
Butter or margarine	15 mL
Cream cheese	175 mL
Snow crab meat, defrosted	1 can (320 g)
Chopped chives	10
Fresh chopped parsley	10 mL
Seeded and cubed tomato	50 mL
Pinch pepper
Fresh lemon juice	5 mL
Dry bread crumbs	30 mL
Grated emmental cheese	175 mL

Method:

• Preheat oven to 450° F (230° C).
• Clean mushrooms by brushing. Remove stems and chop. Reserve caps.
• In a small skillet over low heat melt butter; add mushroom pieces and shallots; cook until all juices have evaporated.
• Cool slightly. In a bowl, add mushrooms, cream cheese, drained snow crab (squeezed to medium dry), bread crumbs, chives, tomato, pepper and parsley. Mix well. Taste and adjust seasonings.
• Fill mushrooms and place in a lightly oiled pie plate; top with cheese.
• Bake on middle rack for 15-20 minutes.

Recipe courtesy of Chef Richard Chiasson