Cogumelhos Recheados Recipe
Stuffed mushrooms w/ crab meat and cheese, port reduction
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Ingredients
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Mushrooms
Filling
Port Reduction
Method
Preparation of Mushrooms
- 1
Clean the Mushrooms
Gently clean the large mushrooms with a damp cloth to remove any dirt. Remove the stems and set them aside.
- 2
Season and Prepare
Preheat your oven to 180°C (350°F). In a mixing bowl, toss the mushroom caps with olive oil, salt, and black pepper to coat them evenly.
Preparation of Filling
- 3
Mix the Filling
In a bowl, combine the crab meat, cream cheese, grated Parmesan cheese, minced garlic, chopped green onion, lemon juice, and paprika. Mix until well combined and season with black pepper to taste.
Stuffing and Baking
- 4
Stuff the Mushrooms
Fill each mushroom cap generously with the crab mixture using a spoon or piping bag.
- 5
Bake
Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes or until golden brown on top.
Port Reduction
- 6
Prepare the Port Reduction
In a small saucepan, combine the port wine and sugar. Bring to a boil over medium heat and then reduce the heat to low. Let it simmer for about 15-20 minutes until the mixture has thickened and reduced by half.
Serving
- 7
Serve
Drizzle the port reduction over the baked stuffed mushrooms and serve warm as an appetizer.