These are a favourite in our family. Mushrooms are stuffed with a rich crab meat filling, topped with breadcrumbs and baked.
5 people made this
60 mushrooms, wiped clean
1 lemon, juiced
85g chopped onions
60g chopped celery
1 tablespoon soured cream
120g cream cheese, softened
2 tablespoons dry breadcrumbs
1 teaspoon lemon juice
1/8 teaspoon garlic powder
1/4 teaspoon salt
100g crab meat
2 tablespoons paprika
Method Prep:30min › Cook:10min › Ready in:40min
Preheat oven to 180 C / Gas 4.
Place mushroom caps in a large bowl. Cover with lemon juice.
In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
Using a blender or food processor, thoroughly blend the onions, celery, soured cream, cream cheese, breadcrumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crab meat by hand.
Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.
Bake in the preheated oven 7 to 10 minutes, until lightly brown.