Crab stuffed mushrooms

Recipe from: 19 September 2011

Ingredients 12
Servings 6
Time 00:15

Ingredients

  • 6
    large brown mushrooms
  • 2
    cup
    seasoned bread crumbs
  • 1/2
    cup
    fresh cooked crabmeat, chopped
  • 1/4
    cup
    water
  • 2
    Tbs
    finely chopped onions
  • 2
    Tbs
    finely chopped celery
  • 1/2
    tsp
    minced garlic
  • 2
    Tbs
    vegetable oil
  • 2
    Tbs
    vegetable oil
  • 1
    1 large egg, lightly beaten
  • 1/2
    tsp
    salt
  • 1/2
    tsp
    black pepper
 

Method

00:20
 
Sauté the onions, garlic and celery until softened in a griddle pan on the braai.
Slowly add the breadcrumbs, crabmeat, egg, water, salt and pepper to the pan and fold the filling together. If it seems too thick, add a bit more water.
Coat the mushrooms with a bit of oil.
Fill the mushrooms so they're heaping full of the stuffing mix. Don't pack it down too tightly.
These stuffed mushrooms are best cooked on a braai with a lid.
Cook for 15 to 20 minutes over medium heat. When done the filling will be firm and hot, and the mushrooms tender.

Chef's tip: 
If you are working on a flat braai with no lid, follow steps 1 – 2. Then remove stuffing and keep warm separately. Brush the mushrooms with a bit of oil and grill for approximately 3 minutes each side. Add hot stuffing and serve.

Reprinted with the permission of Lynn Woodward of the South African Mushroom Farmers’ Association.


 

Read more on: grill  |  mushrooms
 

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