Crab Stuffed Mushrooms Recipe

Summary

Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Mushrooms1 1⁄4 Pound (24 Medium Sized)
 Butter/Margarine5 Tablespoon
 Minced green onion2 Tablespoon (Use Part Of Tops)
 Lemon juice1 Teaspoon
 Cooked crab meat8 Ounce (1 Cup, Fresh Or Canned)
 Soft bread crumbs1⁄2 Cup (8 tbs), about 1 slice firm white bread, whirled in blender
 Egg1 , beaten
 Dill weed1⁄2 Teaspoon
 Shredded jack cheese3⁄4 Cup (12 tbs)
 Dry white wine1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1329 Calories from Fat 821

% Daily Value*

Total Fat 93 g143.8%

Saturated Fat 55.7 g278.3%

Trans Fat 0 g

Cholesterol 447.5 mg

Sodium 842.5 mg35.1%

Total Carbohydrates 41 g13.6%

Dietary Fiber 7.4 g29.4%

Sugars 12.2 g

Protein 82 g164.8%

Vitamin A 69.2% Vitamin C 35.2%

Calcium 76.5% Iron 35.7%

*Based on a 2000 Calorie diet

Directions

Remove stems from mushrooms; finely chop stems.
Melt 2 tablespoons of the butter in a frying pan over medium heat.
Add mushroom stems and onion and cook, stirring, until onion is limp.
Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill weed, and 1/4 cup of the cheese until well blended.
Melt remaining 3 tablespoons butter in a 9 by 13-inch baking pan.
Turn mushroom caps in butter to coat.
Place mushrooms in pan, cavity side up.
Evenly mound filling in each mushroom cap, pressing it in firmly. (At this point you may cover and refrigerate until next day.)
To bake, sprinkle mushrooms with remaining cheese and pour wine into pan.
Bake, uncovered, in a 400° oven for 15 to 20 minutes or until hot throughout.
Serve hot (with lemon wedges to squeeze over, if desired) on individual plates.
Provide forks.
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