PELLET-GRILLED MUSHROOMS STUFFED WITH CRAB 

For 4 people (12 mushrooms) 

Wash and rinse the mushrooms, then remove the tails and finely chop them.

In a large bowl, combine the chopped mushroom tails, crème fraîche, crabmeat, breadcrumbs, ¼ cup parmesan, lemon juice, lemon zest, parsley and paprika seasoning. Mix vigorously until thoroughly blended.

Use a large rounded tablespoon to carefully stuff the mushroom caps with the mixture. Once all the mushrooms have been stuffed, top each of them with the remaining ¼ cup of parmesan.

Preheat the pellet grill to 180 °C. Place the mushrooms on a vegetable rack and grill for 5 minutes until the cheese is golden and the mushrooms are tender.

Serve while hot and enjoy!