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Chesapeake Bay Crab Stuffed Portobello Recipe
|Mushrooms with stems||24 Large|
|Onion||1 Small, finely chopped|
|Stalk celery||1 Large, finely chopped|
|Lump crabmeat||8 Ounce (Fresh)|
|All purpose flour||1 Tablespoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Dry sherry||2 Tablespoon|
|White bread slice||2 , finely chopped|
|Chopped parsley||2 Tablespoon|
|Non-stick cooking spray||1|
Serving size: Complete recipe
Calories 1115 Calories from Fat 451
% Daily Value*
Total Fat 50 g77.2%
Saturated Fat 11.2 g56.2%
Trans Fat 0 g
Cholesterol 22.6 mg
Sodium 2446.2 mg101.9%
Total Carbohydrates 83 g27.6%
Dietary Fiber 11.2 g45%
Sugars 27.7 g
Protein 85 g169.6%
Vitamin A 93.2% Vitamin C 104.8%
Calcium 37.7% Iron 34.1%
*Based on a 2000 Calorie diet
If necessary, so that mushrooms stand upright without wobbling when stuffed, cut a very thin slice from rounded side of each cap.
Arrange mushroom caps, cavity side up, in 15 1/2" by 10 1/2" jelly roll pan.
In 10 inch skillet, melt margarine or butter over medium heat.
Add onion, celery, and mushroom stems and cook 15 to 20 minutes, until vegetables are tender and golden, stirring occasionally.
Meanwhile, pick over crabmeat to remove any cartilage.
Increase heat to medium high.
Sprinkle flour, salt, and pepper over vegetable mixture.
Cook 1 minute, stirring constantly.
Gradually add milk, then sherry; heat to boiling, stirring constantly.
Remove skillet from heat.
Add bread crumbs, crabmeat, and 1 tablespoon chopped parsley.
Stir to mix well and break up crabmeat slightly.
Preheat oven to 400°F.
Fill mushroom cavities with crabmeat stuffing.
Spray large sheet of foil with nonstick cooking spray.
Place foil, greased side down, over mushrooms.
Bake stuffed mushrooms 10 minutes.
Remove foil and bake 10 minutes longer.