2/3cupshredded Monterey Jack cheese or Havarti cheese
1Tbsp fresh thyme
Juice of 1/2 lemon
2tspgrainy Dijon mustard
1large organic egglightly beaten
Preheat oven to 375 F and line baking sheet with parchment paper or silicone baking mat.
Remove stems from mushrooms and scrape away the dark gills. Arrange mushrooms on baking sheet, stem side up.
In large bowl, toss together crab, breadcrumbs, red pepper, cheese, shallot, garlic, thyme, lemon juice, mustard, and black pepper. Gently stir in egg. Divide mixture among mushroom caps and bake until crab mixture is set and light golden brown, 12 to 14 minutes. Serve with a few drops of hot sauce, if desired.
Per serving: 188 calories; 19 g protein; 7 g total fat (4 g sat. fat); 12 g total carbohydrates (4 g sugars, 2 g fiber); 308 mg sodium