🍲

Spicy Crab Mushroom By Liz McClarnon

Name: Spicy Crab Mushroom By Liz McClarnon
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: British
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

Over a year ago 1,541 views

Prep: 25 mins

Cook: 20 mins

Serves: 4

British Main Course

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

Sponsored

Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.

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.