Crab Stuffed Mushrooms

Ingredients

• 2 portobello mushroom caps, wiped clean, stem removed
• Olive oil cooking spray
• 8oz fresh lump crabmeat
• ¼ cup chopped scallions
• 6 tablespoons sour cream
• ¼ cup grated Parmesan
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• ⅛ teaspoon paprika

Instructions

1. Preheat the broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
2. Spray the mushroom caps with olive oil cooking spray on both sides. Broil 5 minutes on each side, or until just tender.
3. Meanwhile, transfer the crab to a medium bowl, feeling through the meat to make sure no shell pieces remain. Add the remaining ingredients except for the paprika and mix well, with a fork or a spatula, to combine.
4. If the mushrooms have released water while broiling, drain them on paper towels, then fill the portobello caps with the crab mixture. Sprinkle with the paprika. Broil 2-3 minutes, just until the filling is warm and golden.

Lemon Chicken with Thyme

Ingredients

• 3 or 4 chicken breasts
• Juice of 2 lemons
• Zest of one lemon
• 2 cloves garlic, minced
• 1 Tbsp fresh thyme
• 1 tsp. pepper
• 1/2 tsp. sea salt

Directions

Preheat oven to 375 degrees F.

Whisk together lemon juice, lemon zest, garlic, thyme, salt and pepper; set aside.

Place chicken breasts in a baking dish and pour mixture over top, making sure to completely coat them.

Bake for about 40 minutes (depending on size of chicken) until juices run clear. Enjoy!