Crayfish stuffed mushroom
Background
These days, when you have guests round for a dinner party, it’s not unusual to have one or two vegetarians, vegans or pescetarians. So it’s useful to know a couple of easy but tasty recipes that can be cooked together with the main for the majority meat-eaters. This crayfish stuffed mushroom is one of those recipes - it’s super easy to make, rather filing and delicious. It can also be served as a starter in a festive or celebratory menu! Serve it with a green salad or roasted vegetables.
Ingredients
- 2 large flat mushroom
- 100g crayfish tail (cleaned and cooked)
- 2 Tbsp crème fraîche
- Couple of pinches of cayenne/ sweet paprika
- 1 spring onion, chopped
- 1 Tbsp chopped chives
- Grated zest of ½ lemon
- Drop of olive oil
- Drop of lemon juice
- Salt and pepper
- 2 Tbsp Grated Parmesan or Gruyere cheese
Instructions
- Preheat the oven to 200°C. Place the mushroom on a baking tray.
- Cut off the stem of the mushroom, chop it up.
- Put the chopped mushroom and the other ingredients into a blender (except the cheese) and process until you get a coarse paste. Taste it, and adjust the seasoning and spiciness to your liking.
- Spread the mixture evenly on top of the mushroom, then scatter some grated cheese on top.
- Bake for 10-25 minutes, until the cheese has melted and it’s golden brown.
Tips
This recipe also works with crumbled feta or goat's cheese. I’ve also made it with creamy Gorgonzola which was very yummy too!Categories
- Meal Type: - Dinner - Lunch - Main - Quick & Easy - Roast - Starter - Supper
- Cuisines: - Italian
- Occasions: - Anniversaries - Christmas - Dinner Party - Easter - Mothers Day - New Year - Thanksgiving - Valentine's Day
- Ingredients: - Other Vegetables - Shellfish
- Health and Diet: - Gluten Free - Semi-vegetarian
- Skill Levels: - Easy
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