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