MAKEOVER: Crab Stuffed Mushroom Caps (by AKSTACEY70)

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 45.8
  • Total Fat: 1.0 g
  • Cholesterol: 8.8 mg
  • Sodium: 85.8 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.5 g

View full nutritional breakdown of MAKEOVER: Crab Stuffed Mushroom Caps (by AKSTACEY70) calories by ingredient
Submitted by:

View the original recipe for Crab Stuffed Mushroom Caps

Introduction

Not real low in sodium because of the cheese and bread crumbs. But is low in fat, has good amount of protein and potassium. Not real low in sodium because of the cheese and bread crumbs. But is low in fat, has good amount of protein and potassium.
Number of Servings: 8

Ingredients

    6 oz. canned Crab meat
    16 (8 lrg/ 8 small) mushrooms, stems removed to bowl
    2 small red peppers, chopped
    1/2 small onion, chopped
    1T cilantro, chopped
    1T Parma cheese, grated
    2T Horseradish sauce
    2 t Dill Weed
    1 cup Chex mix, crushed to crumbs

Directions

Put stems, peppers, onion, cilantro & dill weed in food processor; process lightly until minced. Put in bowl. Add chex mix and stir till coated. Add Horseradish sauce and mix well. Put crab meat in food processor and process lightly till minced. Add to bowl and mix. Stuff mushrooms and bake about 20 min on 400 degrees. Top with shredded cheese let sit until cheese melts. (I removed the cheese to reduce the sodium)
Makes about 8 servings, 1lrg & 1 small mushroom.

Rate This Recipe