芝士蟹肉酿大白蘑菇Stuffed Cheesy Crab Mushrooms

预热烤箱180℃，先把大白蘑菇去蒂，把蒂切碎备用。Preheat the oven to 180°C. Remove the stem from the portobello mushroom and finely chop the stem, set aside.

把平底锅烧热加入山茶油，先放洋葱碎炒至软后倒入白酒让香味挥发，接着放入蟹肉及蘑菇蒂碎炒1分钟，倒入面粉炒匀，最后加忌廉及调味。Heat a frying pan with camellia oil. Add the chopped onion and sauté until soft. Pour in the white wine to let the alcohol evaporate. Then add the crab meat and chopped mushroom stem and sauté for 1 minute. Stir in the flour until well combined. Finally, add the cream and season with salt and pepper.

熄火后加入面包糠及一半份量的芝士碎拌匀，待馅料摊凉酿入蘑菇内。Remove the pan from the heat and mix in the bread crumbs and half of the shredded cheese. Let the filling cool down before stuffing it into the mushroom.

将蘑菇放入烤箱烤20分钟，取出再铺上一层芝士，再烤5分钟，即可享用。Place the stuffed mushroom in the oven and bake for 20 minutes. Remove from the oven and sprinkle with the remaining shredded cheese. Return to the oven and bake for an additional 5 minutes. Serve and enjoy.