Try this Crab Stuffed Mushroon recipe, or contribute your own.
Suggest a better descriptionDirections
Clean mushrooms, remove stem, and set caps aside. Finely chop about 1/2 the mushroom stems. Mix cream cheese, crab, chopped stems, lemon juice, worcestershire sauce,garlic poweder, onions and lemon pepper and parmesan cheese. Fill mushroom caps with crab mixture and place in a large, lightly greased baking dish.(Receipe may be prepared to this point and refrigerated, covered overnight). Bake at 450 for approx 10 to 15 minutes. Add shredded mozzerella and either bake or broil until cheese melts.
Note:You may also add 1 1/2tsp cognac or sherry, 1 tsp dijon mustard 2 tbsp fresh parsley.
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 6 | ||
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Calories: 236 | ||
Calories from Fat: 153 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 83.7mg | 26 % | |
Sodium 369.6mg | 13 % | |
Potassium 499.9mg | 13 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.6g | ||
Protein 16.9g | 24 % | |
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: 236
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