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Remove stems from mushrooms and set CAPS aside; chop STEMS. in small skillet, saute onion and chopped stems in butter until tender. Add bread cubes and crab; cook over medium heat, stirring constantly until lightly brown. Add salt, lemon juice and worcheshire sauce. Fill mushroom caps with bread stuffing. Place in 9 inch square or shallow baking dish. Pour wine around caps. Bake at 400 degrees for 15 minutes. Top with cheese. Continue baking 8 to 10 minutes until cheese melts.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 65 | ||
Calories from Fat: 38 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 65.3mg | 2 % | |
Potassium 254.1mg | 7 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.3g | ||
Protein 2.8g | 4 % | |
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: 65
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