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