16 to 20 extra large white or cremini mushrooms (1.5 to 2.5 oz. each), stems removed, edges trimmed and wiped clean
8 oz. shredded/flaked/chunked Alaska surimi seafood
1 Tablespoon fresh lemon juice
1/4 cup finely chopped green onions
1 teaspoon Dijon mustard
1/2 cup shredded Parmesan cheese
1/2 cup seasoned dry breadcrumbs or panko
1/2 teaspoon garlic salt
1/4 teaspoon cracked black pepper
3 Tablespoons mayonnaise
2 Tablespoons Boursin cheese, softened, or herb-garlic flavored cheese spread
1/2 teaspoon smoked pimenton or piment d’esplette
Heat oven to 400oF. Spray a 9x12-inch glass baking dish with cooking spray (or parchment-lined sheet pan).
In a mixing bowl, blend surimi, lemon juice, green onions, mustard, Parmesan cheese, breadcrumbs, garlic salt and pepper. Blend in mayonnaise and Boursin cheese. Using a small cookie scoop or spoon, mound some filling into each mushroom cap. Transfer to a spray-coated cookie sheet.
Bake for 15 to 20 minutes, until thoroughly heated through. Serve warm.