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White mushrooms stuffed with crabs

White mushrooms stuffed with crabs, Prescriptions, Any category, Appetizers, Any kitchen, Hot snacks, French cuisine

Ingredients portion 2

Crab meat 200g

Cream cheese 100 g

Green onions 50 g

Grated parmesan cheese 4 tablespoons

White mushrooms 10 pieces

Chopped parsley 50 g

Salt to taste

Ground black pepper to taste

Ground dried garlic pinch

Greens 30 g

Cooking instructions 30 minutes

1 Mix the shredded crab meat with the cream cheese, finely chopped green onion, chopped parsley, grated Parmesan, salt and seasoning. Beat with a mixer until pasty.

2 Fill the caps of the large porcini mushrooms with the crab-cheese mixture and sprinkle the breadcrumbs on top.

3 Place on the non-stick dish and bake in the oven for 20 minutes. Bake at 190 degrees. Serve with the parsley greens.

Adygean peppers

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .