Pepper and crab stuffed mushrooms – Food & Home Magazine
Stuffed mushrooms filled with crab and peppers, served with sweet chili sauce—delicious and easy in 40 minutes! Perfect for a special dinner.
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Cooking tools:
- Pastry brush
- Chef's knife
- Cutting board
- Skillet
- Pot
- Mixing bowl
- Whisk
- Slotted spoon
- Dish
- Stove
- Refrigerator
Ingredients
- 500g large black mushrooms
- 80g butter, melted
- 4 spring onions, finely chopped
- ½ red pepper, seeded and chopped
- 1 x 170g tin crab meat, drained
- 45ml (3 tbsp) fresh flat-leaf parsley, finely chopped
- salt
- freshly ground black pepper
- 2 large eggs
- 45ml (3 tbsp) milk
- 200g fresh breadcrumbs
- 45ml (3 tbsp) Parmesan, freshly grated
- oil, for deep-frying
- sweet chilli sauce, to serve
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