INGREDIENTS
white mushrooms
12 oz flaked crabmeat
4 tbsp finely chopped onions
1 tsp dry mustard
2 cups shredded parmesan cheese
1 cup breadcrumbs
1 tbsp chopped parsley
1⁄8 tsp ground cayenne pepper
1⁄8 tsp black pepper
1⁄2 tsp salt
1 egg
3 tbsp mayonnaise
1⁄2 cup unsalted butter, melted
chopped fresh chives, for garnish
lemon wedge, for serving
PREPARATION
Remove mushrooms stems and chop stems to add to filling.
Combine crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, bread crumb, parsley, cayenne, black pepper, and 1/4 teaspoon salt.
Then add egg and mayonnaise.
Fill mushroom caps with crabmeat mixture.
In a small mixing bowl, mix 1/4 teaspoon salt, cheese and melted butter and drizzle over the filled mushrooms.
Bake 220°C/425°F for 20 min
Serve hot garnished with chopped chives and a squeeze of lemon.
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