Crab Filled Portabella Mushrooms Recipe
Servings: 4
Ingredients
- 4 x portabella mushrooms with 4"-wide caps
- 6 ounce shelled cooked crab
- 2 c. shredded mozzarella cheese - (8 ounce)
- 3/4 c. thinly-sliced green onions
- 2 tsp Worcestershire
Directions
- Rinse mushrooms and pat dry. Remove and chop stems.
- Mix minced stems with crab, cheese, onions, and Worcestershire.
- Place mushrooms, c.-side up, in a buttered 9- by 13-inch pan. Spoon crab mix equally onto mushrooms, then press lightly to fit within caps.
- Bake in a 350 degree oven till cheese melts and browns lightly, 20 to 25 min. Serve warm.
- This recipe yields 4 servings.
- Comments: Originally, Cindy LeaVerenz stuffed button mushrooms with this crab mix to make appetizers. Later, when she planned a dinner with Carolyn Murray, they turned the ingredients into a main dish by switching to large, meaty portabella mushrooms.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 106 | 46% |
| Total Fat 11.74g | 15% |
| Saturated Fat 6.21g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 687mg | 29% |
| Potassium 558mg | 16% |
| Total Carbs 6.85g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.09g | 1% |
| Protein 24.48g | 39% |
