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Crab Stuffed Mushrooms

Ingredients :

  • 12 ounce (340.19 g) button mushrooms
  • 2 cloves garlic , minced
  • 1 cup (50 g) panko breadcrumbs
  • 2-3 tablespoons (28.35-42.53 g) butter (divided)
  • 1 green onion , diced
  • ¼ cup (40 g) diced onion
  • 2 tablespoons (7.60 g) fresh parsley finely , chopped
  • ¼ cup (55 g) diced celery sticks
  • ¼ cup (45 g) diced red pepper
  • ½ – 1 teaspoon (1.3-2.6 g) cajun seasoning
  • 6 ounce (170 g) crab meat
  • 2 ounce (55 g) cream cheese
  • ½ cup (50 g) grated gouda cheese (see notes for substititution)
  • Salt to taste

Instructions :

• Wipe clean or wash mushrooms, pop the stems off of the caps. Drizzle with oil and salt and pepper.

• Place mushroom caps on lined baking sheets- I used parchment paper; set aside.

• Place small skillet on medium heat , then toss in minced garlic, stir for about 30 seconds throw in bread crumbs, saute for about 4-5 minutes or until fragrant and slightly brown.

• Transfer breadcrumb mixture to a medium bowl , let it cool to room temperature. Wipe clean pan.

• Add butter to pan, then add onions, green onions, celery sticks, red pepper, creole cajun seasoning and crab meat, then saute for about 3-5 minutes. Let it cool.

• Once cooled, add the cream cheese, mix ¼ cup of the breadcrumbs and grated in the cheese.

• Gently fold in all the ingredients until it’s thoroughly mixed. Adjust seasonings with salt.

• Spoon mixture into mushroom caps.

• Top the filled mushrooms with the rest of the breadcrumbs topping and place in the oven to bake.

• Bake at 375 degrees  for 15-20 minutes, until the tops of the mushrooms are golden brown.

Nutrition Information : 

Calories: 416kcal (21%)| Carbohydrates: 22g (7%)| Protein: 26g (52%)| Fat: 24g (37%)| Saturated Fat: 14g (88%)| Cholesterol: 102mg (34%)| Sodium: 1033mg (45%)| Potassium: 663mg (19%)| Fiber: 2g (8%)| Sugar: 6g (7%)| Vitamin A: 1365IU (27%)| Vitamin C: 28.1mg (34%)| Calcium: 326mg (33%)| Iron: 2.2mg (12%)

 

 

 

 

Written by Alex Lyman

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