1 Preheat oven to 400 degrees F (200 degrees C).
2 Remove stems from the mushrooms, retaining the caps.
Chop the stems. In a medium saucepan, melt the butter.
Brush the mushroom caps with melted butter.
3 In the remaining butter, cook and stir the chopped
mushroom stems and onions until tender. Add garlic. Gradually mix the cream
cheese and mustard into the saucepan. Continue stirring until
smooth. Stir in the crabmeat and pimentos. Heat until warm.
4 Stuff the mushroom caps with the crabmeat mixture.
Sprinkle the stuffed caps with Parmesan cheese. In a shallow
pan, bake the caps at 400 degrees for 10 to 15 minutes or
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (47g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 31 (55%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 9.3mg||3 %|
|Sodium 61.9mg||2 %|
|Potassium 116.7mg||3 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 3.9g|
|Protein 1.6g||2 %|
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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: 56
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