Porcini mushrooms stuffed with crabs
2 servings
30 minutes
White mushrooms stuffed with crab meat are a refined dish of French cuisine that combines the sea's freshness with the earthy aroma of forest mushrooms. The origins of this recipe trace back to the traditions of exquisite gastronomy where stuffing mushrooms with various fillings became a popular way to reveal rich flavors. Tender crab meat enriched with cream cheese and parmesan creates a harmonious balance of softness and richness, while fresh parsley and green onions add zest. When baked, the dish acquires a golden crust and an enticing aroma. It is served hot with crispy breadcrumbs and herbs, perfectly complementing wine or light appetizers. This elegant treat is ideal for festive dinners or romantic evenings.
1
Mix the minced crab meat with cream cheese, finely chopped green onions, chopped parsley, grated Parmesan, salt, and spices. Whip with a mixer until a paste-like consistency.
- Crab meat: 200 g
- Cream cheese: 100 g
- Green onions: 50 g
- Chopped parsley: 50 g
- Grated Parmesan cheese: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Ground dried garlic: pinch
2
Fill the caps of large white mushrooms with a crab and cheese mixture, then sprinkle with breadcrumbs.
- White mushrooms: 10 pieces
3
Place on a non-stick dish and send to the oven for 20 minutes. Bake at 190 degrees. Serve with parsley.
- Green: 30 g