Portabello Mushroom Caps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 Portabello Mushroom Cap1/2 can of crabmeat1/4 cup of cooked rice1 tbsp fat free cream cheese1/2 tbsp grated parmesan cheese1 tbsp shallots1 tsp garlic1 tsp olive oil1 tsp wortcheshire sauceSeason to taste (suggestion: salt, pepper, sage, oregano and cayenne)
Heat 1 tsp of the oil in a pan and saute shallots and garlic for a couple minutes. Add rice, crab and cream cheese and stir until heated through. Season as desired.
Lightly brush the mushroom caps (stem removed) with the remaining olive oil and wortcheshire sauce.
Spoon the crab mixture into the mushroom cap and sprinkle with parmesan cheese.
BBQ until mushroom is cooked through and parmesan cheese has turned a golden brown (about 10 minutes).
Number of Servings: 1
Recipe submitted by SparkPeople user EKSTEWART.
Lightly brush the mushroom caps (stem removed) with the remaining olive oil and wortcheshire sauce.
Spoon the crab mixture into the mushroom cap and sprinkle with parmesan cheese.
BBQ until mushroom is cooked through and parmesan cheese has turned a golden brown (about 10 minutes).
Number of Servings: 1
Recipe submitted by SparkPeople user EKSTEWART.
Nutritional Info Amount Per Serving
- Calories: 246.7
- Total Fat: 8.8 g
- Cholesterol: 67.0 mg
- Sodium: 447.2 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 1.4 g
- Protein: 24.4 g
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