Crayfish stuffed mushroom

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.

Print Recipe

Prep Time 5

Cook Time 15

Resting Time 4

Total Time 20

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

2 large flat mushroom
100 g 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

Method

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.