Spicy Crab Mushroom By Liz McClarnon
Over a year ago
1,540 views
Ingredients
- 1 cooking spray oil
- 4 large Portobello mushrooms
- 50g goat's cheese
- 50g Neufchatel cheese or cream cheese
- 2 tbsp. light mayonnaise
- 0.5 lemon
- 3 spring onions, chopped
- 0.25 tsp. seafood seasoning
- 1 dash ground pepper
- 250g crabmeat with
- 100g tomatoes, diced
- 25g Gruyere cheese, shredded
- 3 tbsp. breadcrumbs
- 2 tbsp. Parmesan cheese
Accompaniment
SponsoredNederburg Winemasters Reserve Cabernet Sauvignon 2008
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries.A full bodied wine with ripe fruit.
Description
Stuffed Portobello mushrooms have always been
party food in our house.
Method
-
1
1. Preheat the oven to
220°C/200°C fan/gas mark 7
2. Line a baking sheet with foil and lightly coat with cooking
spray.
3. Remove and discard stems from the Portobellos,
being careful not to break the mushrooms. Using a spoon,
gently scrape the brown gills from undersides of Portobellos.
4. Place mushroom caps on a baking sheet and set aside.
5. Beat goat and Neufchatel cheeses together until creamy
and smooth.
6. Add mayonnaise, lemon juice, spring onions,
seafood seasoning and red pepper. Mix until thoroughly
combined.
7. Stir in crab meat, tomatoes and cheese. Divide
mixture evenly among the mushrooms.
8. Sprinkle 1 tablespoon breadcrumbs over each stuffed mushroom
and top with a little sprinkle of Parmesan cheese.
9. Spritz tops
of mushrooms with cooking spray to encourage browning.
10. Bake for 15–20 minutes or until tops are lightly browned.
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