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Crab-Stuffed Mushroom Caps
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Servings:
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about
scaling
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Cook Time: |
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Prep Time: |
30 mins |
Cook Method: |
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Cook Temp: |
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1. Preheat oven to 350°F. Heat olive oil in a large nonstick skillet over medium-high heat. Add shallots and leeks and sauté until softened, about 5 minutes. Set aside.
2. In a medium bowl, combine crabmeat, cheese, panko, salt, pepper, and hot sauce. Stir in shallot mixture and mix well.
3. Place mushroom caps on a baking sheet lined with foil. Stuff caps with approximately 1 Tbsp. crab mixture (caps will be
piled high). Sprinkle each cap with paprika. May be prepared to this point a few hours in advance, refrigerated, and then baked just before serving.
4. Bake mushroom caps for 10 minutes until just brown on top and cheese is melted. If desired, garnish each mushroom with a parsley leaf. Serve warm or at room temperature.
Nutrition Facts |
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Serving Size
(81g
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Servings Per Container
10
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| Amount Per Serving |
| Calories 105 |
Calories from Fat 48 |
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% Daily Value * |
| Total Fat 5.3g |
8% |
| Saturated Fat 2g |
11% |
| Trans Fat 0g |
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| Cholesterol 25mg |
8% |
| Sodium 242mg |
10% |
| Total Carbohydrate 7g |
2% |
| Dietary Fiber 1g |
4% |
| Sugars 2g |
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| Protein 8g |
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| Vitamin A 11% |
Vitamin C 4% |
| Calcium 9% |
Iron 5% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
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1 Tbs |
Extra virgin olive oil |
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1 svg |
Shallots, fresh, minced |
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2 ea |
Leeks, trimmed, washed, white parts only, thinly sliced |
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6 oz |
Maine crabmeat, picked over and drained |
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1 cup |
Fontina cheese, shredded |
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1/3 cup |
Panko bread crumbs |
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1/4 tsp |
Salt |
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1/2 tsp |
Black pepper, freshly ground |
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1/2 tsp |
Hot sauce, such as Tabasco |
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10 oz |
Baby bella mushrooms, stems removed |
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1 svg |
Paprika for dusting |
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1 svg |
Fresh parsley leaves, washed and dried |
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