• TO DRINK: Eagles’ Nest Viognier or be adventurous and try Newton Johnson Pinot Noir.

    Pepper and crab stuffed mushrooms

    Serves: 4
    Cooking Time: 40 mins


    • 500g large black mushrooms
    • 80g butter, melted
    • 4 spring onions, finely chopped
    • ½ red pepper, seeded and chopped
    • 1 x 170g tin crab meat, drained
    • 45ml (3 tbsp) fresh flat-leaf parsley, finely chopped
    • salt and freshly ground black pepper,to taste
    • 2 large eggs
    • 45ml (3 tbsp) milk
    • 200g fresh breadcrumbs
    • 45ml (3 tbsp) Parmesan, freshly grated
    • oil, for deep-frying
    • sweet chilli sauce, to serve



    Remove the stems from themushrooms. Chop the stems and set aside. Brush the mushroom caps with half the butter and set aside.


    Heat the remaining butter in a pan over medium heat and gently fry the mushroom stems, spring onions and peppers until just soft.


    Transfer the pan contents to a bowl. Add the crab and parsley and season. Mix to combine.


    In a separate bowl, beat the eggs with the milk until well combined.


    In another bowl, mix the breadcrumbs and Parmesan together and set aside.


    Fill the mushroom caps with the crab filling and gently dip into the egg mixture. Coat with the breadcrumb mixture and place in a shallow dish. Continue until all the mushrooms aredone. Refrigerate for 30 minutes.


    Heat the oil in a deep pan and deep-fry the mushrooms until golden, about 8 minutes. Remove with a slotted spoon and drain well. Serve with the sweet chilli sauce.