Spicy Crab Stuffed Mushrooms

12 oz white mushrooms, cleaned and stems removed
1 lb lump crabmeat, picked over for shells and cartilage
1 tsp garlic, chopped
½ cup pickled jalapeño peppers, chopped
¼ lb Pepper Jack cheese, grated
1 tsp DLM Worcestershire Sauce
1 tsp hot sauce
½ tsp sea salt
¼ cup mayonnaise
2 oz Parmigiano-Reggiano cheese, grated

Preheat oven to 350°F. Place mushroom caps on a baking sheet lined with parchment paper. In a large bowl, mix together crabmeat, garlic, jalapeños, Pepper Jack, Worcestershire sauce, hot sauce, sea salt, mayonnaise, and Parmigiano-Reggiano. Place a heaping tablespoon of the crab mixture into the cap of each mushroom. Bake the mushroom caps for 30 minutes.

Makes 8 servings
Prep Time: 45 Minutes

Per serving: 210 calories; 13g total fat; 5g saturated fat; 55mg cholesterol; 1180mg sodium; 3g total carbohydrates; 0g dietary fiber; 16g protein;

Allergy Warning: Contains milk and eggs and shellfish and soy