Crab Stuffed Mushroom Caps
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 31.1
- Total Fat: 1.4 g
- Cholesterol: 18.2 mg
- Sodium: 111.2 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.4 g
- Protein: 2.8 g
View full nutritional breakdown of Crab Stuffed Mushroom Caps calories by ingredient
Number of Servings: 16
Ingredients
-
16 large white mushrooms with stems
1 tsp olive oil
2 tbsp minced onions
1 can (4oz) crabmeat, drained
2 tbsp each unseasoned, dry bread crumbs, low-fat mayonnaise, and chopped fresh parsley
1 tbsp grated Parmesan cheese
1 egg
1/4 tsp salt
1/8 tsp black pepper
2 or 3 drops hot pepper sauce
Directions
Wash mushrooms and pat dry with paper towels. Pull out stems, leaving a hole where the filling will go. Mince all ormost of the stems to make 1 cup. Set aside.
Heat olive oil in a medium, non-stick skillet over medium heat. Add minced stems and onions. Cook and stir until vegetables are tender, about 3 to 4 minutes. Be careful not to burn them.
In a medium bowl, combine mushroom-onion mixture with all remaining ingredients. Using a teaspoon (or your fingers) stuff mushrooms with filling, mounding on top.
Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Serve hot or at room temperature.
Makes 16 stuffed mushrooms
Number of Servings: 16
Recipe submitted by SparkPeople user DENI1_2003.
Heat olive oil in a medium, non-stick skillet over medium heat. Add minced stems and onions. Cook and stir until vegetables are tender, about 3 to 4 minutes. Be careful not to burn them.
In a medium bowl, combine mushroom-onion mixture with all remaining ingredients. Using a teaspoon (or your fingers) stuff mushrooms with filling, mounding on top.
Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Serve hot or at room temperature.
Makes 16 stuffed mushrooms
Number of Servings: 16
Recipe submitted by SparkPeople user DENI1_2003.