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  1. #1
    Tobey is offline Retired IRON CHEF Mod
    Join Date
    Jan 1970

    Crab-Stuffed Mushroom caps

    Our Caps Runneth Over
    (Crab- Stuffed mushroom caps)

    16 large white mushroom stems
    1 tsp. of olive oil
    2 tbsp. Minced onions
    1 can (4- ¼ oz.) crabmeat, drained
    2 tbsp. Each unseasoned, dry bread crumbs, low-fat mayonnaise, and chopped fresh parsley.

    1 tbsp. Grated Parmesan Cheese
    1 egg
    ¼ tsp. salt
    1/8 tsp. black pepper
    2 to 3 drops of hot pepper sauce

    Wash mushrooms and pat dry with a paper towel. Pull out the stems. Leaving a hole where the filling will go. Mince all or most of the stems to make 1 cup. Set aside.

    Heat olive oil in a medium, non-stick skillet over medium heat. Add the minced stems and onions. Cook a stir the vegetables until they are tender, this usually takes about 3 to 4 minutes. Be careful not to burn them.

    In a medium bowl, combine the mushroom – onion mixture with all of the remaining ingredients. Using a teaspoon, stuff the mushrooms with the filling mounding them on top.

    Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 degrees for 15 minutes. Serve hot or at room temperature.

    Makes about 16 stuffed mushrooms

    Nutritional Values- 26 calories
    0.9 grams of fat
    0.2 grams of Sat Fat
    2.7 grams of protein
    2.3 grams of carbs
    0.3 grams fiber
    19 mg cholesterol
    97.5 mg sodium
    % Calories from fat = 29

    Sounds good don’t it? Dam right, I wouldn’t have posted it if it didn’t!

  2. #2
    tigress's Avatar
    tigress is offline Retired Female Moderator
    Join Date
    Nov 2001
    866 I am just starving! You are going to have to cook for us!

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