2 TBS Extra Light Olive Oil
1/2 Cup Petite Diced Tomatoes, No Salt Added
1/4 Cup Havarti Cheese with Jalapenos, *Shredded
1/4 LB Pasteurized Lump Crabmeat, ;picked over for pieces of shell and broken into small pieces
2 Large Portobello Mushroom Caps (the larger the better)
1 Clove Garlic, peeled and minced
2 teaspoons Coarse Ground Black Pepper
1 TBS Red Onion, finely diced
1 TBS Spicy Brown Mustard (Zatarain's is great)
1 TBS freshly squeezed Lime Juice, plus slices of lime for garnish
1 TBS Panko Seasoned Bread Crumbs
1 teaspoon Sea Salt
A Pinch of freshly grated Nutmeg
Paprika (Sprinkle over baked Crabmeat Stuffed Mushrooms when done)
NOTE: Havarti Cheese is a soft cheese and not easy to shred. I suggest placing a block of it in the freezer and leaving it there for about one-half hour; maybe a little longer. This will make it much easier to shred.
Preheat Oven to 400 degrees F
Line a rimmed Baking Sheet with Aluminum foil and lightly spray with Cooking Oil
If you feel that it is necessary, very gently wipe the tops of the Mushroom Caps with a moistened paper towel. (Despite there size, Portobello Mushroom Caps are delicate; you want to handle them as little as possible, and as gently as possible, to avoid breaking off the edges or "lips" of the caps)
Remove and dice the stems; set aside.
Carefully remove the gills of the caps by scraping them off with the side of a spoon and discard.
In a large mixing bowl, Combine the Pasteurized Crabmeat, 1 TBS of Oil (reserving the other TBS), the diced Mushroom Stems, and all other ingredients except the Mushroom Caps and the Paprika. Mix the ingredients until completely combined and set aside. (Your hands will work well here; you don't want to over mix the ingredients; just combine them).
Place the Mushroom Caps on the baking sheet and brush both sides with the remaining TBS of Oil. Place them stem-side down and bake for 10 minutes.
After 10 minutes, remove the pan from the oven. Carefully invert the caps with a spatula or "turner," and place 1/2 half of the Crabmeat mixture onto each of the Caps.
Return to the oven and Bake Stuffing-side up for another 10 minutes, or just until the cheese is melted and the caps are tender.
Remove the baked Mushroom Caps from the oven, dust with Paprika and serve with a slice or two of lime - and perhaps a nice salad.
A chilled glass of Riesling will definitely compliment the dish.