نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Grilled crab-stuffed portobello mushrooms

American 25 Mins Prep · 10 Mins Cook

Preheat the grill to a medium-high heat.
Remove the stems from the mushrooms and brush the caps with olive oil. Finely chop the mushroom stems and set aside.
Finely chop the shallot. Roughly chop the crab meat. Finely chop the parsley. In a medium-sized bowl, combine the chopped mushroom stems, shallot, 50g Parmigiano Reggiano, crab meat, parsley, breadcrumbs, Cajun spice, egg and mayonnaise. Stir thoroughly to combine. Fill each mushroom cap with the stuffing.
Melt the butter. Brush each mushroom with melted butter and top with the grated Parmigiano Reggiano. Place the mushrooms on the grill and cook for 5-10 minutes covered, until the cheese becomes golden brown.
Remove from the grill and serve immediately.