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🍽️ Mushrooms stuffed with fresh crab salad

161 kcal · 30 min · 4 servings

Ingredients

• 12 mushrooms
• 1 garlic clove
• 2 tbsp parsley
• 300 g crab meat (can)
• 2 meat tomatoes
• 2 spring onions
• salt
• pepper (from the mill)
• 3 tbsp lemon juice
• 2 tbsp germ oil
• lemon peel strips (for garnish)

Instructions

1. 1. Wash the mushrooms thoroughly.
2. 2. Carefully twist the stems off the caps.
3. 3. Chop the detached stems very finely.
4. 4. Place the chopped stems into a large bowl.
5. 5. Crush the garlic clove with the flat side of your knife.
6. 6. Add the crushed garlic to the bowl.
7. 7. Cut the crab meat into small, bite-sized pieces.
8. 8. Add the crab meat to the bowl.
9. 9. Finely chop the parsley.
10. 10. Add the parsley to the bowl.
11. 11. Blanch the tomatoes briefly in boiling water.
12. 12. Peel the tomatoes and cut them into quarters.
13. 13. Remove the tough core from the tomatoes.
14. 14. Finely chop the cored tomatoes.
15. 15. Add the chopped tomatoes to the bowl.
16. 16. Wash the spring onions and slice them into thin rings.
17. 17. Add the spring onion rings to the bowl.
18. 18. Add lemon juice and oil to the bowl.
19. 19. Season the mixture with salt and pepper.
20. 20. Mix all ingredients in the bowl thoroughly.
21. 21. Fill the mushroom caps with the salad mixture.
22. 22. Garnish the stuffed mushrooms with lemon zest strips.
23. 23. Serve the mushrooms with toast.

Nutrition per serving

• kcal: 161
• Protein: 18 g · Fett/Fat: 7 g · Carbs: 6 g