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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
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
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
Imprimer ma sélection

Ingredients

  • 8
    large white mushroom caps
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    BELLE GROVE STEAKCUT MUSHROOMS

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    $2.99 ea.

    227 g PRODUCT OF ONTARIO

  • 1
    clove garlic, finely chopped
  • 1 Tbsp.
    (15 mL)
    lemon butter
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    SAVE UP TO $3.36
    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $3.33 ea.

    454 g SALTED OR UNSALTED

  • 1 Tbsp.
    (15 mL)
    delicato olive oil
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    5 BONUS Reward Miles when you buy 1
    MASTRO OLIVE OIL

    MASTRO OLIVE OIL

    $7.99 ea.

    1 L

    5 AIR MILES® Bonus Miles

  • 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
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.

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