You may also like
Categories:
mushroom caps butter spring onions crabmeat lemon juice chili powder sour cream Parmesan cheese Cheddar cheese paprika fresh ground pepper
Viewed: 93 - Published at: 8 years agoIngredients
- 24 mushroom caps (not too large)
- 1 ounce butter, softened
- 4 spring onions, chopped
- 6 1/2 ounces canned crabmeat, drained
- 2 tablespoons lemon juice
- 1/2 teaspoon chili powder
- 1 cup sour cream
- 1 ounce parmesan cheese, grated
- 4 ounces cheddar cheese, grated
- 1 pinch paprika
- fresh ground pepper
Method
- Preheat oven to 180C degrees.
- Remove the mushroom stalks and chop finely; set aside.
- Place the caps on a baking tray.
- Combine butter, onion, crab, lemon juice, chilli powder and freshly ground pepper, to taste in a bowl.
- Mix in the mushroom stalks, sour cream and parmesan.
- Spoon even amounts into the caps and sprinkle with the combined cheddar cheese and paprika.
- Bake for 6 minutes or until the cheddar has melted and the mushrooms heated through.
- Serve warm.
