STUFFED PORTOBELLO MUSHROOMS WITH BALDERSON CHEDDAR

Stuffed Portobello Mushrooms With Balderson Chedder

• 15ml Lactantia Unsalted Butter
• 125ml finely chopped red or sweet onion
• 125ml finely chopped red bell pepper
• 125ml finely chopped yellow bell pepper
• 175ml grated Balderson® Medium Cheddar
• 120g chunk crabmeat, drained
• 125ml white sauce
• 4 portobello mushrooms, stems and gills removed
• Paprika (optional)

1. Preheat oven to 200°C. In a large skillet melt butter over medium heat.
2. Add onion and bell peppers; sauté until softened.
3. Stir in Balderson Medium Cheddar, crabmeat and sauce.
4. Spoon evenly into mushroom caps.
5. Bake 15 to 20 minutes.
6. Sprinkle with paprika (if desired), and serve.