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Bookmark Recipe

Crab Stuffed Portobello Mushrooms

The perfect lunch or brunch dish. Also great for dinner, just double up on the quantities and serve two stuffed mushrooms per person.

4 people
30 min
Nutrition per serving
  • protein
    13g
  • total fat
    15g
  • saturates
    2.8g
  • iron
    1.6mg
  • carbs
    6g

Ingredients

  • 200g cooked crab meat,
    4 large portobello mushrooms
    1 tablesp. low-fat mayonnaise
    5cm ginger, grated
    Juice of ½ lime
    2 garlic cloves, peeled and crushed
    1 tablesp. parsley, chopped
    1 scallion, finely chopped
    ½ stick of celery, peeled and finely chopped
    2-3 drops tobacco sauce
    Salt and freshly ground black pepper
    1 tablesp. olive oil
    10g breadcrumbs
    15g hard cheese, grated

    To serve: Salad

Main

  • 200g cooked crab meat,
    4 large portobello mushrooms
    1 tablesp. low-fat mayonnaise
    5cm ginger, grated
    Juice of ½ lime
    2 garlic cloves, peeled and crushed
    1 tablesp. parsley, chopped
    1 scallion, finely chopped
    ½ stick of celery, peeled and finely chopped
    2-3 drops tobacco sauce
    Salt and freshly ground black pepper
    1 tablesp. olive oil
    10g breadcrumbs
    15g hard cheese, grated

    To serve: Salad

Method

Copy Text

To prepare the mushroom: Remove the stalks and peel the mushrooms.

To prepare the crab meat: Pick through the crab meat and discard any shell or sinew. Place in a bowl, add the mayonnaise, ginger, lime juice, garlic, chopped parsley, scallion, celery and tabasco. Mix well together. Season with salt and pepper and taste.

To cook: Line a baking tray with greaseproof paper. Brush the mushrooms all over with the oil. Place on the tray, gill side up. Season with salt and pepper. Divide the crab mixture between the mushrooms. Mix the breadcrumbs with the cheese. Pile this on top on the crab mixture gentle press into place. Place in the oven and bake for 10 minutes.

To serve: Delicious with a lightly dressed salad.

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Method

Copy Text

To prepare the mushroom: Remove the stalks and peel the mushrooms.

To prepare the crab meat: Pick through the crab meat and discard any shell or sinew. Place in a bowl, add the mayonnaise, ginger, lime juice, garlic, chopped parsley, scallion, celery and tabasco. Mix well together. Season with salt and pepper and taste.

To cook: Line a baking tray with greaseproof paper. Brush the mushrooms all over with the oil. Place on the tray, gill side up. Season with salt and pepper. Divide the crab mixture between the mushrooms. Mix the breadcrumbs with the cheese. Pile this on top on the crab mixture gentle press into place. Place in the oven and bake for 10 minutes.

To serve: Delicious with a lightly dressed salad.