Portabello with crabs
- 6 portabellas
- 6 crab meat
- pieces of apricot or peach/pineapple
- 50 g cream
- 50 g grated cheese
- 1 teaspoon saffron
- green onion
- salt and pepper to taste
Remove the stems from the Portobellos’caps. Season each mushroom cap with olive oil, salt and pepper. Mixture cream and saffron, grated cheese and chopped onion. In each Portobello cap stuff one crab, a piece of peach and add the sauce. Bake in a200 °C preheated oven for 8-10 minutes.