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Crab Stuffed Mushrooms Recipe
|Crabmeat||7 Ounce, cartilage removed|
|Scallions with tops||5 , finely chopped|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Dried oregano||1⁄4 Teaspoon, crumbled|
|Dried savory||1⁄4 Teaspoon, crumbled|
|Black pepper||To Taste|
|Finely grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs) (Regular / Low Fat)|
|Grated parmesan cheese||2 Tablespoon (For Topping)|
|Paprika||To Taste (For Topping)|
Serving size: Complete recipe
Calories 1076 Calories from Fat 687
% Daily Value*
Total Fat 79 g120.9%
Saturated Fat 16.1 g80.6%
Trans Fat 0 g
Cholesterol 301.1 mg
Sodium 2617.5 mg109.1%
Total Carbohydrates 26 g8.6%
Dietary Fiber 7.4 g29.6%
Sugars 11.4 g
Protein 71 g141.9%
Vitamin A 34.9% Vitamin C 110.4%
Calcium 103.1% Iron 35.4%
*Based on a 2000 Calorie diet
Wipe the mushrooms clean with a damp towel.
Remove the stems and discard them.
Scrape out the gills and any remaining stems with a spoon, making deep cups.
Stir the crabmeat, scallions, thyme, oregano, savory, and pepper together in a small bowl.
Stir in 1/4 cup Parmesan cheese and the mayonnaise, mixing with a fork until combined.
Fill the mushroom caps with rounded teaspoonfuls of the filling, and place them in an ungreased shallow baking dish.
Bake for 15 minutes.
The filled mushrooms may be covered and refrigerated overnight.
Reheat them at 350°F for 7 to 10 minutes, or until hot.
Sprinkle the tops with additional Parmesan cheese and paprika.
Place the mushrooms under the broiler for 2 minutes, or until lightly browned.