Try this Mushrooms Stuffed with Crab or Liver recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400*. Rinse and dry mushrooms. Remove and finely chop the stems; set aside. Coat mushroom caps in a mixture of oil, 2 teaspoons of the lemon juice, salt and pepper. Arrange on a baking pan, stem side down, and bake 5 minutes. Clean membrane from liver and finely chop. Heat 1 tablespoon butter, add onions and garlic. Cook until wilted. Add mushroom stems and 1 teaspoon lemon juice. Cook until liquid evaporates. Add liver or crab and cook until liver is lightly done (beginning to lose pink colour). Crab need only be heated through. Stir in cream. Add egg, cook 10 seconds and remove from heat. Add salt, pepper, parsley or basil and bread crumbs. Fill mushroom caps and sprinkle with cheese. Bake for ten to fifteen minutes. Recipe By : from a newspaper cutting File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 29 | ||
Calories from Fat: 28 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 6.8mg | 2 % | |
Sodium 14.1mg | 0 % | |
Potassium 5.7mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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