Crab Stuffed Portobello Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 serving Crab Meat-Phillips Crab Premium Lump (2 oz) (by JMEGILL01)
2 serving Portobello Mushrooms, 1 cap (by KWENBEE)
1 oz Neufchatel Cheese
.5 fl. oz Sherry, dry
2 medium (4-1/8" long) Scallions, raw
1 clove Garlic
1 1tsp Olive Oil
1 tsp McCormick Old Bay Seasoning (by KATANMOL)
2 oz Gruyere Cheese
Preheat oven to 400 degrees. Put mushroom cap on cookie sheet face down and bake 7-8 minutes. While the caps are baking, saute the garlic in olive oil and add the scallions. Saute 2 minutes. Add Old Bay, cheeses (reserving a bit of gruyere for the top) and sherry. Stir until creamy. Fold in crab meat breaking apart as little as possible. Fill the mushroom caps, sprinkle with remaining cheese and bake 15 minutes.
Serving Size: one mushroom cap
Number of Servings: 1
Recipe submitted by SparkPeople user SASSYBARI.
Serving Size: one mushroom cap
Number of Servings: 1
Recipe submitted by SparkPeople user SASSYBARI.
Nutritional Info Amount Per Serving
- Calories: 596.2
- Total Fat: 30.0 g
- Cholesterol: 263.9 mg
- Sodium: 1,670.4 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.8 g
- Protein: 65.5 g
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