Apparently in the 90′s they were ‘meat’ for vegetarians… Today they are just a great tasty side dish or even a meal of their own. I have cooked these for people who swear they will never eat a mushroom. Guess what – they now eat mushrooms.
- 3 large field mushrooms with stalks remove
- 1/2 stick of butter (Leave in fridge until ready to put stuffing mix in mushrooms)
- Sea salt and fresh ground black pepper to taste
- Stuffing Mix;
- 1 x 170 g can of crab meat – fresh crab meat is certainly an option, however it can get expensive.
- 1/2 small red onion finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of finely chopped fresh parsley
- 2 tablespoons of whole egg mayonnaise
- 2 tablespoons of fresh grated Parmesan cheese
- 2 tablespoons of bread crumbs Juice from one small lemon
- 1 teaspoons of Dijon mustard
- Loosely drain the tinned crab meat and place in a medium bowl. Combine with the remaining stuffing ingredients and mix thoroughly with a fork. Place bowl of crab mixture in the fridge, until you are ready to cook (BBQ).
- Pre-heat BBQ and clean grates. You are looking for a medium heat. While the BBQ is heating, take the butter from the fridge and because it is cold, you can use a sharp knife and slice very thin slithers. Place 2 or 3 slither’s of butter in the cup of the upside down mushroom cups. Note – you don’t want to butter the top side that will get BBQ’d, as it will tend to flair up and cause the mushrooms to burn. Add salt and pepper to the crab mixture, to suit your taste and spoon equal amounts into each mushroom cup.
- Grill over medium heat until the mushrooms are just starting to become tender. Like most vegetables, you can eat them raw, so I find the trick is too not over cook them, as they will become soggy and also make a mess to serve. If you have a hooded BBQ, you may wish to close the lid for a few minutes to help heat the mix through from the top.
- Enjoy with a side serving of fillet steak….
Australian Outdoor Kitchens http://australianoutdoorkitchens.com.au/