Veggiful Meals
Crab Stuffed Mushrooms
Published on July 29, 2017
Ingredients:
- 6 Portabello mushrooms, rinsed
- ½ green bell pepper, diced
- 1 stalk celery, diced
- 1/3 cup onion, diced
- 3 cloves garlic, minced
- ½ tbsp olive oil
- ½ tsp Old Bay seasoning blend
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp paprika
- Salt and pepper, to taste
- 6oz lump crab meat
- ½ cup shredded parmesan cheese
- ¼ cup Panko breadcrumbs
- 1 tbp chopped green onion
- Cooking Spray
Instructions:
- Pre-heat oven to 350 ̊F. Line a baking sheet with foil and spray lightly with cooking spray.
- Remove the stems from mushrooms (save them) and arrange mushroom caps on the baking sheet.
- Dice the mushroom stems and set aside.
- Sauté the bell pepper, celery and onion in ½ tbsp olive oil for 3-4 minutes. Add the mushroom stems and garlic and continue cooking until tender.
- Season with old bay, garlic powder, paprika, salt, and pepper. Stir well and pour into a mixing bowl.
- After mixture is slightly cooled, add crab, breadcrumbs, and cheese, and mix thoroughly.
- Spoon ½ cup of mixture into each mushroom cap.
- Bake for about 25+ minutes, or until mushroom caps are tender.
- Top with green onion and serve.
Makes 6 servings
Serving Size: 1 mushroom cap
Nutrition
Calories | 96 |
Fat | 3.3g |
Saturated Fat | 1.3g |
Polyunsaturated Fat | 0.2g |
Monounsaturated Fat | 1.4g |
Cholesterol | 29mg |
Sodium | 487mg |
Potassium | 78mg |
Carbohydrate | 9g |
Fiber | 3.7g |
Sugar | 2.5g |
Protein | 10g |
Recipes via: http://peasandcrayons.com/2014/10/crab-stuffed-mushrooms-garlic-gouda.html