Crab and Rice stuffed Mushrooms with Arugula

INGREDIENTS

8 large Portobello mushrooms

2 ½ cups (625 mL) cooked medium grain brown rice

1½ cups (375 mL) crab meat

1 cup (250 mL) chopped baby kale

½ cup (125 mL) diced red pepper

½ cup (125 mL) muffuletta or hot olive pickle mix

½ cup (125 mL) light cream cheese

½ cup (125 mL) light goat cheese

2 tbsp (30 mL) grainy mustard

1 large navel orange

Garnish

2 cups (500 mL) arugula microgreens

2 tbsp (30 mL) finely chopped chives

INSTRUCTIONS

With a spoon, scrape gills off mushrooms; remove stems and discard. Arrange mushrooms gill side up on a parchment lined baking sheet.

In a large bowl, combine rice, crab, kale, pepper, muffuletta, cream cheese, goat cheese, and mustard. Fill each mushroom with a generous ½ cup portion.

Peel and slice orange crosswise into 8 thin rounds; top each mushroom with 1 slice.

Bake at 400 F for 25-30 minutes until mushrooms have wilted and filling has heated through.

Garnish with microgreens and chives.