Skip to content
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Covid-19 Updates for Our Customers. Learn More

Crab Stuffed Mushroom Caps https://www.metro.ca/userfiles/image/recipes/champignons-farcis-crabe-4684.jpg PT15M PT09M PT24M
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.
4
4 4 5 4
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 of crab meat, well drained 1 lime and half of its juice 1 Tbsp. (15 mL) fresh chives, chopped 4 oz (120 g) camembert cheese
Crab Stuffed Mushroom Caps

Crab Stuffed Mushroom Caps

Rate this recipe
4 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:09
COOKING
0:24
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    large white mushroom caps
    You might like:

    Flyer Deal  (1)
    ROMAINE HEARTS

    ROMAINE HEARTS

    2 for $5.00

    3 PK PRODUCT OF U.S.A. BELLE. GROVE PORTABELLA MUSHROOMS 170 g PRODUCT OF ONTARIO KIWI BASKET 600 g PRODUCT OF CHILE


  • 1
    clove garlic, finely chopped
  • 1 Tbsp.
    (15 mL)
    lemon butter
  • 1 Tbsp.
    (15 mL)
    delicato olive oil
    You might like:

    Flyer Deals  (2)
    TERRA DELYSSA OLIVE OIL

    TERRA DELYSSA OLIVE OIL

    $8.99 ea.

    750 ml SELECTED VARIETIES


    GALLO EXTRA VIRGIN OLIVE OIL

    GALLO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    1 L SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    white wine
  • 1 tsp.
    (5 mL)
    fresh thyme
  • 1
    can of crab meat, well drained
  • 1
    lime and half of its juice
    You might like:

    Flyer Deal  (1)
    CLEMENTINES

    CLEMENTINES

    $3.99 ea.

    2 lb PRODUCT OF SOUTH AFRICA, PERU OR URUGUAY LIMES 1 lb PRODUCT OF MEXICO, 2.99 EA.


  • 1 Tbsp.
    (15 mL)
    fresh chives, chopped
  • 4 oz
    (120 g)
    camembert cheese
Imprimer ma sélection

Preparation

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.