Amanda A-mangia: Today is crab meat day

Mushrooms stuffed with crab meat

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4 – 6 large mushrooms

2 cups crab meat (tinned is fine)

1 cup bread crumbs

2 tablespoons minced garlic in olive oil

1 tablespoon melted butter

1 tablespoon olive oil

1/2 cup fresh parsley, chopped

1/2 cup spring onions, chopped

1/2 cup grated Parmesan cheese

fresh red chilli, chopped, seeds removed, optional

1/2 teaspoon salt

1/4 teaspoon ground black pepper

In a medium-sized bowl add the bread crumbs, Parmesan, garlic, butter, olive oil and parsley. Set aside some crumbs and Parmesan to sprinkle on top. Stir the mixture to blend. Remove the stems of the mushrooms. Stuff the mushroom caps with the crab mixture and place in a large baking dish or pan. Top each stuffed mushroom cap with bread crumbs and Parmesan (grated mozzarella optional). Bake in a preheated oven at 190° C for around 20 – 30 minutes or until the cheese on top has browned. Serve warm.

Caxton Central

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