ingredients
makes 24
24 small cap mushrooms
2 tablespoons butter, softened
4 scallions, chopped
6 1/2 ounce can crab meat, drained
2 tablespoons lemon juice
1/2 teaspoon chilli powder
1 cup sour cream
1/4 cup Parmesan, grated
1 cup Cheddar, grated
pinch of paprika
method
1. Preheat the oven to moderate 180°C (350°F). Remove the mushroom stalks and chop finely; set aside. Place the mushroom caps on a baking tray.
2. Combine the butter, scallion, crab, lemon juice, chilli powder and freshly ground pepper, to taste, in a bowl.
3. Mix in the mushroom stalks, sour cream and Parmesan. Spoon even amounts into the mushroom caps and sprinkle with the combined Cheddar and paprika.
4. Bake for 5 — 6 minutes, or until the Cheddar has melted and the mushrooms heated through. Serve warm.
