Crab Stuffed Mushroom Caps

Crab Stuffed Mushroom Caps
  • 4 servings
  • 0:15 Preparation
  • 0:09 Cooking
  • 0:24 Total Time


Add all
  • 8

    large white mushroom caps

  • 1

    clove garlic, finely chopped

  • 1 Tbsp.
    (15 mL)

    lemon butter

  • 1 Tbsp.
    (15 mL)

    delicato olive oil

  • 3 Tbsp.
    (45 mL)

    white wine

  • 1 tsp.
    (5 mL)

    fresh thyme

  • 1 can

    crab meat, well drained

  • 1

    lime and half of its juice

  • 1 Tbsp.
    (15 mL)

    fresh chives, chopped

  • 4 oz
    (120 g)

    camembert cheese


Remove stems from mushroom caps by breaking them free as deep as possible.

Place mushroom caps, garlic, butter, olive oil, white wine and thyme into saucepan on high heat for 5 - 8 minutes.

Mushrooms should be tender when cooked but still a little firm.

Remove mushrooms from pan and place on baking sheet.

Reduce liquid in pan to a near glaze and add well-drained crabmeat, lime juice and chives.

Stuff mushroom caps with crabmeat and place a generous piece of Camembert on top.

Broil the caps for approximately 1 minute or until cheese slightly melts.

Garnish with fresh chive spears and lime wedges.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007