Roasted Squab Stuffed with Shiitakes and Preserved Lemons

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Canola oil, to cook

4 squab, rib cage removed

2 tablespoons extra virgin olive oil

3 cups sliced shiitakes

3 sliced shallots

1/2 cup minced preserved lemons

1/4 cup thinly sliced scallion

1 tablespoon minced fresh lemon thyme

Salt and black pepper, to taste