Crab stuffed mushrooms

6 servings Prep: 15 mins, Cooking: 20 mins
Rate this recipe
Mushrooms will never be the same again after you try this yumtastic recipe.

By Food24 September 19 2011
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

6 brown mushrooms — large
2 cup breadcrumbs — seasoned
1/2 cup crab — meat, cooked
1/4 cup water
2 Tbs onions — finely chopped
2 Tbs celery stalks — finely chopped
1/2 tsp garlic — cloves, minced
2 Tbs vegetable oil
2 Tbs vegetable oil
1 eggs — large, lightly beaten
1/2 tsp salt
1/2 tsp freshly ground black pepper
Tap for ingredients
Tap for ingredients

Method:

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
.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.