Mushroom Caps Filled with Imitation Crab

Note:  These mushrooms look pretty served alongside yellow summer squash sautéed gently in olive oil and with fresh whole green string beans, cooked until tender in water, drained and coated with butter and sea salt.  This recipe is well worth heating up the oven.  

12 large fresh mushrooms, outside skin removed, stems removed and chopped

2 tablespoons olive oil
4-oz. imitation crab legs, chopped
1/2 cup Swiss cheese, finely diced
2 green onions, chopped
1 tablespoon Hellmann's mayonnaise
dash Texas Pete hot sauce
2 tablespoons grated Parmesan cheese
2 tablespoons finely diced celery

Prepare mushrooms, setting aside chopped stems.  Place mushrooms in a large baking pan and drizzle with olive oil.  Use hands to roll mushrooms in olive oil to coat, then sit mushrooms upside down.  Place mushroom stems, imitation crab meat, Swiss cheese, onion, mayonnaise, hot sauce, Parmesan cheese, and celery in a small bowl.  Gently mix ingredients together and place in hollow of mushroom.  Bake uncovered in 350 degree oven until hot and bubbly, 10 to 15 minutes.