As promised I had a salad last night, a plain chopped little gem with cucumber and tomato salad to accompany my equally light Crab Stuffed Portobello Mushrooms.
1 small can crab meat
1 small can shrimps
3 Spring Onions
4 Portobello Mushrooms
Handful grated cheese, I used Chedder
Clean the mushrooms with dry cloth, rub some butter over the inside and out, place on baking tray. Drain and mix the cans of Crab and Shrimp with the finely chopped spring onions and add a good grind of pepper and add the mixture on to the mushrooms, sprinkle cheese on top and pop into the oven for 15-20mins 200oc.
A very simple but tasty dish, a welcome change from hearty winter dinners. I enjoyed a glass of chilled Vinho Verde with supper, a light, slightly effervescent summery wine, perfect to make me feel as if warm sunny days are just around the corner.