Prep 10mins
Cook 10mins
Serves 2-3
1 tbsp olive oil
1 clove garlic, chopped
120g canned crabmeat
120g cream cheese
Herbs de Provence (optional)
120g panko (jap breadcrumbs, alternative conventional breadcrumbs will do)
250g brown button mushrooms, cleaned, stems removed
3 tbsp grated Parmesan cheesse
2 rashers streaky bacon, fried till crispy and sliced finely (bottled bacon bits to save the hassle)
3 stalks of spring onions, sliced
- Heat oil in pan over medium fire and stir-fry garlic till lightly browned. Remove from pan.
- Combine garlic with crab, cream cheese, herbs and panko. Mix well.
- Divide mixture evenly and mound over mushroom caps. Sprinkle tops with Parmesan cheese.
- Grill mushrooms in 180C oven for 15mins or until tops are browned.
- Sprinkle bacon over, garnish with spring onions and serve.
Ta-da! Nicely mushrooms stuffed with Herbed Cheese. Yummy!!
Aha!!