3 Surimi-Stuffed Mushroom Caps

I must write this recipe before I forget!  It was a huge hit at the reunion.  I was just using what I had on hand, because I certainly had never tried this recipe before since I just made it up as I went along.  I brought four packages of surimi, also known as imitation crab, figuring I could use it somehow (first time I've used it, however I didn't think fresh crab would travel well.)  It occurred to me to make a crab salad of sorts, and then I found that both my mom and I had brought a bunch of mushroom caps...so why not stuff them?

This makes a lot of stuffed mushrooms, enough for a party of 25, so halve the recipe for a smaller gathering.

3 pounds baby portabella or button mushrooms, cleaned and stems removed
4 10 oz packages of surimi (or use fresh lump crab!), chopped
1 medium yellow onion, minced very finely
7-9 small red, yellow and/or orange sweet peppers, minced very finely
1 bunch fresh cilantro, finely chopped
1 cup shredded cheddar cheese
2/3 cup of mayonnaise (more or less)
3 tbs Dijon mustard (more or less)
salt and pepper to taste

Preheat oven to 375, and lightly oil a couple baking sheets with olive oil.  Fold all ingredients together in a large mixing bowl.  With a small spoon stuff the mushroom caps with the crab mixture, and nestle on the baking sheets.  Bake for about 20 minutes, and enjoy!

Alas, I only have one picture, and that is pre-baking. Everyone started grabbing and gobbling them down before I got a chance to snap a pic of the after.  They got really nice and toasty on the bottom, and melty in the middles.

I had no bread crumbs, but I found that it really didn't matter too much, the cheese helped to hold it all together, but you could certainly throw in a handful if you wished.  If I'd had enough shredded cheese, I might have topped each one with some as well.  I'm super glad they turned out this well, good enough to make again!