Ingredients:

4 large Portobello mushrooms (about 4-5 inches in diameter each)
olive oil
2 6oz cans of crab meat
2 heaping tablespoons of mayonnaise
about 3 oz of smoked gouda, grated finely
freshly ground black pepper

Directions:

Destem and remove gills from Portobello mushrooms. Brush with olive oil.
When you've done all four of them, brush them with olive oil again. They
will absorb it.
Grill them until the surfaces start to look slightly puckered, like your
fingertips do when you've been in the bath for too long, because it's a
great way to avoid cigarettes :-D (see, I made it relevant!)

While the mushrooms are grilling, drain, rinse, and mix the two cans of
crab meat with the mayonnaise, and add fresh black pepper to taste.

When the mushrooms look cooked, remove from grill.
Fill the caps with the crab meat, and top with grated cheese. Put on the
top grill of the barbecue (or wrap in foil if your BBQ has one grill
that can't be raised too high and is lidless) and close the lid for
about 2 minutes, or until the cheese has melted.

Serves 4 as a large appetizer.

Notes:

If you like spicy as well as smoky, add some horseradish or
chopped peppers to the crab meat. Jalapenos, if you de-seed them, add
some nice heat and crunch, without overwhelming. (wussy northerner
here... Texans may want to add a bit more of something).

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