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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 10 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 180C degrees.
2. Remove the mushroom stalks and chop finely; set aside.
3. Place the caps on a baking tray.
4. Combine butter, onion, crab, lemon juice, chilli powder and freshly ground pepper, to taste in a bowl.
5. Mix in the mushroom stalks, sour cream and parmesan.
6. Spoon even amounts into the caps and sprinkle with the combined cheddar cheese and paprika.
7. Bake for 6 minutes or until the cheddar has melted and the mushrooms heated through.
8. Serve warm.
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