http://allrecipes.com/Recipe/Savory-Crab-Stuffed-Mushrooms/Detail.aspx
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
"Prepare dish" means you need melted butter in it, I wait until mushrooms are ready to be tossed in the butter and then melt it.
I don't use the stems, I chop them off and then scoop out the insides and use that. I think it's a better ratio of mushroom to stuffing and it gives me more room to add stuffing.
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 193 | ||
Calories from Fat: 111 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 65.1mg | 20 % | |
Sodium 457.6mg | 16 % | |
Potassium 269.4mg | 7 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 8.3g | ||
Protein 11.7g | 17 % | |
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: 193
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