Preheat a cast-iron pan on the grill before placing the stuffed mushrooms on it; this sears the mushrooms quickly, keeping them firm and flavourful while allowing the stuffing to cook through
| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Other |
| Preparation | Moderate |
| Calories | 531 |
| Fat | 34.5g |
| Saturates | 16.5g |
| Protein | 33g |
| Carbs | 26.9g |
| Sugars | 1.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
