Pepper and crab stuffed mushrooms

November 10, 2014 (Last Updated: January 11, 2019)

TO DRINK: Eagles’ Nest Viognier or be adventurous and try Newton Johnson Pinot Noir.

Print Recipe

Pepper and crab stuffed mushrooms

Serves: 4
Cooking Time: 40 mins

Ingredients

  • 500g large black mushrooms
  • 80g butter, melted
  • 4 spring onions, finely chopped
  • ½ red pepper, seeded and chopped
  • 1 x 170g tin crab meat, drained
  • 45ml (3 tbsp) fresh flat-leaf parsley, finely chopped
  • salt and freshly ground black pepper,to taste
  • 2 large eggs
  • 45ml (3 tbsp) milk
  • 200g fresh breadcrumbs
  • 45ml (3 tbsp) Parmesan, freshly grated
  • oil, for deep-frying
  • sweet chilli sauce, to serve

Instructions

1

Remove the stems from themushrooms. Chop the stems and set aside. Brush the mushroom caps with half the butter and set aside.

2

Heat the remaining butter in a pan over medium heat and gently fry the mushroom stems, spring onions and peppers until just soft.

3

Transfer the pan contents to a bowl. Add the crab and parsley and season. Mix to combine.

4

In a separate bowl, beat the eggs with the milk until well combined.

5

In another bowl, mix the breadcrumbs and Parmesan together and set aside.

6

Fill the mushroom caps with the crab filling and gently dip into the egg mixture. Coat with the breadcrumb mixture and place in a shallow dish. Continue until all the mushrooms aredone. Refrigerate for 30 minutes.

7

Heat the oil in a deep pan and deep-fry the mushrooms until golden, about 8 minutes. Remove with a slotted spoon and drain well. Serve with the sweet chilli sauce.

 

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November 10, 2014 (Last Updated: January 11, 2019) By
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