8 Portabellini mushrooms

2 cans 120 g crab meat, well drained, patted dry

2 green onions, finely chopped

2 tablespoons (30 ml) fresh cilantro, chopped

1 mango, peeled and diced

1/4 cup (60 ml) mayonnaise

Pepper

Preheat the grill, setting the burners to medium. Remove the stems and dark gills from the mushroom caps, which are bitter.

In a bowl, combine the remaining ingredients. Season with pepper. Stuff the mushroom with this mixture and place on the grill. Close the lid and cook for about 5 minutes. Serve as an appetizer.

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