Crab and Rice stuffed Mushrooms with Arugula

Ingredients

• 8 large Portobello mushrooms
• 2 ½ cups (625 mL) cooked medium grain brown rice
• 1½ cups (375 mL) crab meat
• 1 cup (250 mL) chopped baby kale
• ½ cup (125 mL) diced red pepper
• ½ cup (125 mL) muffuletta or hot olive pickle mix
• ½ cup (125 mL) light cream cheese
• ½ cup (125 mL) light goat cheese
• 2 tbsp (30 mL) grainy mustard
• 2 cups (500 mL) arugula microgreens
• 2 tbsp (30 mL) finely chopped chives