Makes a delicious starter, side dish or light meal served with a salad and crunchy bread.
|100 g||Cream cheese (Main)|
|100 g||Sour cream (Main)|
|2||Garlic cloves, crushed|
|1 tsp||Italian herbs|
|1 can||Crabmeat, approx. 170g, drained and chopped (Main)|
|2 Tbsp||Chives, finely chopped, or use spring onion tops|
|1 Tbsp||Lemon juice|
|8 medium||Portobello mushrooms, approx. 250g (Main)|
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- Preheat the oven to 180°C. Line a roasting pan with baking paper.
- Combine the cream cheese and sour cream beating until smooth. Add the garlic, herbs, salt and pepper. Stir in the crab meat, chives and lemon juice.
- Remove the stems from the mushrooms. Evenly spoon the crab mixture into the mushrooms. Place in the roasting pan about 3cm apart.
- Bake for about 30 minutes, until hot and bubbly.