Crab Stuffed Mushrooms
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 27.1
- Total Fat: 1.4 g
- Cholesterol: 11.4 mg
- Sodium: 50.5 mg
- Total Carbs: 0.8 g
- Dietary Fiber: 0.2 g
- Protein: 2.0 g
View full nutritional breakdown of Crab Stuffed Mushrooms calories by ingredient
Introduction
I make these in a little counter top cooker that my hubby bought from an infomercial, not sure what the cooking times or temps would be for stove/oven. A counter top sandwich cooker or grill would work as well. I make these in a little counter top cooker that my hubby bought from an infomercial, not sure what the cooking times or temps would be for stove/oven. A counter top sandwich cooker or grill would work as well.Number of Servings: 6
Ingredients
-
6 medium mushrooms
1 tsp olive oil
1/8 tsp dill
1/8 tsp italian seasoning
1/4 tsp flour
dash lemon juice
1 egg white
1/4 cup crab meat
1 Tbsp shredded part skim mozzarella
1 Tbsp shredded cheddar cheese
Directions
Wipe the mushrooms clean, remove the stems and set aside. Place caps in pre-heated cooker.
Meanwhile, chop the stems and saute in the heated olive oil for a couple of minute until they begin to release their liquid and soften up. Add the dill, italian seasoning, some black pepper, and the flour. Stir & cook until flour browns slightly.
In a bowl, combine the crab, lemon, egg, cheeses, & sauteed stems.
Spoon 1/6 of the mixture into each mushroom cap. Cook for 4-5 minutes. Remove to a serving plate and garnish with a sprig of fresh dill.
You can sprinkle a little extra mozzarella (not included in nutritional value) on top and allow to melt before removing if you want.
1 mushroom = 1 serving
Number of Servings: 6
Recipe submitted by SparkPeople user CKBYMOMMY.
Meanwhile, chop the stems and saute in the heated olive oil for a couple of minute until they begin to release their liquid and soften up. Add the dill, italian seasoning, some black pepper, and the flour. Stir & cook until flour browns slightly.
In a bowl, combine the crab, lemon, egg, cheeses, & sauteed stems.
Spoon 1/6 of the mixture into each mushroom cap. Cook for 4-5 minutes. Remove to a serving plate and garnish with a sprig of fresh dill.
You can sprinkle a little extra mozzarella (not included in nutritional value) on top and allow to melt before removing if you want.
1 mushroom = 1 serving
Number of Servings: 6
Recipe submitted by SparkPeople user CKBYMOMMY.