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    Pepper and crab stuffed mushrooms

    TO DRINK: Eagles’ Nest Viognier or be adventurous and try Newton Johnson Pinot Noir.

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    Pepper and crab stuffed mushrooms

    Serves: 4
    Cooking Time: 40 mins

    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 and freshly ground black pepper,to taste
    • 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

    Instructions

    1

    Remove the stems from themushrooms. Chop the stems and set aside. Brush the mushroom caps with half the butter and set aside.

    2

    Heat the remaining butter in a pan over medium heat and gently fry the mushroom stems, spring onions and peppers until just soft.

    3

    Transfer the pan contents to a bowl. Add the crab and parsley and season. Mix to combine.

    4

    In a separate bowl, beat the eggs with the milk until well combined.

    5

    In another bowl, mix the breadcrumbs and Parmesan together and set aside.

    6

    Fill the mushroom caps with the crab filling and gently dip into the egg mixture. Coat with the breadcrumb mixture and place in a shallow dish. Continue until all the mushrooms aredone. Refrigerate for 30 minutes.

    7

    Heat the oil in a deep pan and deep-fry the mushrooms until golden, about 8 minutes. Remove with a slotted spoon and drain well. Serve with the sweet chilli sauce.

     

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